The thermometer is the instrument used to measure the temperature, which plays an important role in the cheese production process. In fact, it is necessary to heat the milk up to 30°C-32°C to start the cheese-making operations and in the eventual cheese cooking phase it is necessary to monitor and adapt the temperature to the type of cheese you want to produce (for hard cheeses 51°C-58°C and for soft cheeses around 35°C).