This depends a lot on the type of cheese (fresh vs aged), and your regional area market. In general, though, in the US, an artisan cow milk cheddar will be made for $3-4.50/lb COGS, sold for $6-8/lb FOB wholesale, and $10-$12/lb retail out of the shop. A cheese shop or retailer most often marks up at 80-100%. The final profit is different if not FOB.
A chevre or similar fresh cheese has higher packaging costs, but no aging/affinage costs, so the straight markup is different. A chevre COGS should come to around $4/lb without packaging, wholesales at ~$8/lb, and retails for $4 per 4-5 ounce tub, meaning about $16/lb.
Many variables here and the range of possible prices reflect the variability. And the pricing model you choose may not even be based on the variables because you have to balance internal COGS, what your market will bear, and profit motive and/or goal for each product in your overall product mix (eg loss leader, cash cow, etc). Are you struggling with what pricing model to pick? Or do you just want help picking an arbitrary profit target? General markup is 30-50% for wholesale and 60-80% from wholesalers to retailers for artisan cheese. The commodity cheese industry is vastly different.