A Cheese Thermometer is used to gauge the temperature of milk when making cheese. There are choices of digital, dial, mercury and alcohol thermometers with various features. All need to be, and are, immersible-safe; some are floating.
Temperature ranges that a Cheese Thermometer will handle vary from 14 F (10 C) to 400 F (205 C.)
In making Cheese, the temperature ranges between 95 F (34 C) and 102 F (39 C) can be especially critical: 95 F will give a very soft curd cheese, 102 F will yield a very firm cheese, and each few degrees in between are practically a separate firmness of cheese along the way.