What kind of cheeses do you wish to make?
I would recommend you pick a family to learn at first, and then pick a simple member of that family as your first cheese.
Families of cheeses are things like Alpine Cheeses including Emmentaler, Gruyere, Appenzeller, and hundreds of others, or the Cheddar family, or Blues, or washed curd cheeses such as Gouda, Jarlsberg, Colby, Raclette, etc. (note that the washed curd family overlaps both the Alpine and the Cheddar families)
Think about what are your favorite cheeses that you buy to eat, and maybe consider this as your goal to make.
I myself never have nor ever plan to make anything in the Cheddar family or any of the moldy creamy French type cheeses. I make Alpine style because it is the tradition I come from.
If you want a good alpine style cheese, do a search for Mutschli on this board. It's super easy to make, small, and can be ready after 2 or 3 weeks or aged up to 3 months.
Mutschli is easy because it is very forgiving.