Welcome to the CheeseForum! I have one cow that is 3/4 Jersey and 1/4 Holstein. Her milk is very creamy and, like said above, I do skim some of the cream off for cheeses that should be dryer, including cheddar and parmesan. With just one, though, the amount and quality of the cream changes throughout the year and her lactation, so I take it on a day to day basis, more or less.
Start with the simpler, soft cheeses meant for fresh eating and work on one or two similar ones until you feel that you have gotten it "right". Then choose another cheese and keep working on that type until you understand the make. There are so many different kinds of cheese that it is easy to get distracted and want to try making them all, but you will learn a lot more if you start out slow and steady. Once you've made a few different types of hard, aged cheese, you can let yourself go and probably won't make as many "mistakes"...
Have great fun with this!
Oh, and if you do skim the cream, you can use that to make mascarpone...and from mascarpone, heavenly tiramisu! Here's
the link to a thread with the recipe I use, in the first reply to the OP.