Ditto on that book, it really goes into the science of cheesemaking.
Write down a plan for your product, packaging, facilities, don't forget to ponder your marketing. Figure out your angle, fresh, soft, hard,...local flavors or exotic, retail/wholesale, direct or distributor. Are you currently milking your own herd or buying milk? Makes a difference. I do recommend visiting several dairies/creameries, see their set-up/equipment, take pics if allowed.