As far as pH meters go, they get progressively expensive as user-friendliness goes up. I have done a lot of searching for one in my winemaking endeavors.
On one hand, you can get a relatively cheap one for probably $50 or so that will give a pretty accurate +/-.1 but won't compensate automatically for temperature (you'll have to consult a chart to determine the the amount to add or subtract from the reading depending on how far the temperature is from factory calibration). It won't have a built in thermometer, which is useful. It will require 2 different buffer solutions to accurately calibrate it (buffer solution=calibration solution) which you will have to do manually with a jeweler's screwdriver. Under regular use, it will have to be replaced every 1-2 years.
On the other hand, you can get one for $175 that will be very accurate +/- .01 to .02 with automatic temperature compensation (ATC), will automatically calibrate itself using one buffer solution, waterproof, floating, built-in memory, replaceable electrode (so you don't have to replace the whole unit when the electrode gets old) and/or other features which may or may not even be useful.
Of course there are laboratory grade instruments that can be upwards of $500 that will do far more and be far more accurate than any hobby cheese- or winemaker will ever need or want, but I think that the $50-150 range is appropriate for casual users.
I made the mistake of going cheap on a pH meter and I got what I paid for... not even a year later, I'm dissatisfied with its performance. I'm planning on getting one that is much more capable.
At the very least, get one that has ATC. Most will include small vials of buffer (usually 4 and 7). Push-button calibration is another huge plus.
Here are a few from my notes that you might want to check out:
Hanna Instruments HI 98127 and HI 98128
Sper Scientific ATC pH Pen
Oakton pH Testr
