Its a chinese rebranded soil ph meter,
You can buy it for a few dollars off ebay including shipping.
Cheesemaking is very intense on a ph meter or more so on the electrode because of the proteins which tend to build up and also because you use it very frequently so there is alot more wear then in winemaking where you use it perhaps a few times a year for PH and titration before and after fermentation.
It might be worthwhile looking at lab equipment surplus\used for a benchtop model with BNC connection (and temp correction so you dont need to do it manually).
Then you simply buy a new electrode (40-80$) since electrodes are designed to follow an industry standart you can mix and match between manufacturers.
Anyway you look at it, If your making alot of cheese and gone be doing alot of PH testing it will cost you. Buying cheese,sorry buying cheap is buying twice...
