Greenhorn here, but my approach is to try making several different cheeses to see how the processes are similar and how they differ, and to see if I have a knack or a liking for any in particular, and then focus on making those. (Kind of like having my handful of favourite meals that I make, no matter how many different recipes I might try.) If I had my heart set on making one particular cheese and I just didn't "get it", I would find that very discouraging and a waste of good milk, when I could meantime have been experiencing some moderate successes with other kinds of cheese, and getting a sense of the range of variations. This is to do with my personality. I think you will have to decide what fits best for your own personality. :-) Best of luck, whichever route you take!