Cheese is overpriced in Canada but the other food as listed items aren't.

It takes 10 liters of milk to make one kilogram of Cheddar.
That ratio would not change very much if made by a Canadian chemist or an English cheese maker.
Spring lamb is so expensive here ( Australia ) it is usually around the 32 AU a kilo ( 31 US ) while good rump steak is about 12 AU a kilo
NZ lamb is much cheaper in Britain. I wonder if Aus lamb is superior and, therefore commands a higher price? (I have never seen Aus lamb for sale in Britain but we are awash with NZ lamb.)

"Spring" lamb is a few weeks old and mothers milk fed..
"Lamb" can be nearly a year old before it becomes "Mutton"

Probably because NZ have plenty of room for raising lamb as there are only 4 million or so living there compared to 60 odd million in the UK yet both are around the same size countries. Only place I've seen Australian Lamb was in Makro in the UK. Wasn't frozen but it was in some strange packaging yet the date was a year later. Bit controversial I think on that particular brand.
I did try the lamb in both NZ & OZ and it was pretty good. Wasn't impressed with the beef though. Totally different taste I thought, especially the steaks. I had one in Sydney that tasted like manure. Don't know what they were feeding that cow with.
British and Irish lamb is among the best in the world I think, from the butchers though.

NZ butter also varies according to what the cows have been fed on at certain times of the year.

#23, we have lamb,hoggett, then mutton. depends on the number of teeth. I remember my father checking them to tell sheeps age.

Cracker Barrel "cheese" is €27.80/kg in Ireland. This is the most expensive place in Europe to buy fish, crazy when you consider that Ireland is an island.