@Susannahmoody
Why is cheese actually so dear?
I make cheese so can answer this!
I use 6 litres of high quality non homogenised, full cream Jersey milk to make 2 standard wheels of camembert (sort of hand size ones not the teeny bite size ones nor the massive ones!) It's 1.50 a litre so £9 to make two.
I also have to buy the cultures and i have already invested in equipment. They take a day of full time work to make into little moulds and the bastards are extremely needy and need squashing, washing and turning 4 times a day for a week. Then they go into their boxes for maturing in an ideal and sterile environment (a fridge bought for the purpose) for about two months, again washing, turning and airing every couple of days
Stilton and cheddar is even more demanding and takes bloody ages to mature. Think 3 -6 months. You can't just leave them though. Turn your back for 10 days and the fuckers can disintegrate in a pile of unwanted mould wasting money, time and emotional turmoil. Once you get to Parmesan and Comte that needs up to 10 years you need a bigger bloody storage facility and nerves of steel
My point is, £5 for a little Camembert or a chunk or Parmesan or even a supermarket cheddar is well earned and encompasses the high cost of raw ingredients, person hours, effort and care, risk of spoilage (frequent and distressing!) long term storage and many overheads to maintain the environment needed for a commercial enterprise.
I love making cheese though so I find it totally worth it. The long natures are so satisfying when the come out tasty.
Halloumi is my go to at the moment. I can get it done in the morning before a BBQ and holy hell it tastes amazing!