Hi. Welcome to the forum.
For recipes, you can find quite a few on this Forum by searching for the type of cheese you want. There are also a number of recipes available on the internet, the standout being
cheesemaking.com .
As to books, the one which I mostly use and which seems highly regarded by those on this forum is "Mastering Artisan Cheesemaking" by Gianaclis Caldwell.
As to equipment, the important things are a pot to heat the milk in, moulds, a curd knife (any long, straight knife) a thermometer, a perforated spoon and cheesecloth. I would also suggest a set of mini measuring spoons and some droppers (pipettes) or syringes, for measuring liquids.
You will probably also decide pretty quickly that you want a press, although there are a number of nice cheeses that you can make without one. Somewhere to age your cheeses is also important.
Have a close look at some recipes and you will be able to work out just what you need.
Don't forget some steriliser. Cleanliness is vital.