Another vote for Caldwell's book. One of the great advantages of this book is that it helps you to understand the variables and make your own adjustments to achieve what you are after. Given the variability of milk (especially raw milk, should you be so blessed), ambient conditions (at least for most of us making cheese at home -- some days are hotter, colder, dryer, more humid, etc.), and even the cultures and other ingredients, it is probably a mistake to shoot for a fixed set of parameters; better to be able to adjust as conditions dictate.