First, welcome to the forum!
I'm still relatively new to this but- as a recent newbie -after cheddaring, replacing whey in the Gouda process, and facing the challenges of maintaining temperature for a long period of time- I think the Monterey Jack recipe was the simplest process for me. Good luck in whatever you choose!
[http://www.cheeseforum.org/Recipes/Recipe_Monterey_Jack.htm]