Depends on the source and the cheese.
Sheep's milk feta from a mass producer? Cheap.
Goat's milk chevre from a mass producer? Cheap.
Sheep's milk aged manchego from an artisan producer Spain? Pricey.
Goat's milk bloomy rind ash-coated from an artisan producer in Oregon? Pricey.
There's no hard and fast rule. Prices are according to demand, and good cheese can be in demand no matter what type of milk it uses. Most high quality artisan producers either own their own animals or control the quality at their dairy suppliers.