Welcome to the board, and yes, it's a lot of fun. But, just to let you know, Mozz is not really a very easy cheese. I've never had it turn out for me to be honest (though I've come close once). It's hard to get a good stretch with pasturized/homogenized milk. I would suggest trying some semi-lactic makes (you can drain the curds in a bag if you don't have a small mould). Much more reliable, and some can be eaten right away, so you don't need to age them. If you get yourself a mould and can stack some weights, or have some other way to press the cheese (stacking 30 kg of free weights on a 6.25" inch mould is enough), then go for caerphilly. Nice easy hard cheese, and edible in 3 weeks so you can work on your technique and get feedback pretty quickly.
However, this, like all advice, should be listened to but not necessarily followed. That decision remains with you and you should try whatever cheeses you want. The point is, after all, to enjoy the adventure.