Well I don't know that I could give much advice, as I am still learning myself. Started making a cheese using junket tablets. When they went off the market I decided to dive in the deep end, and get some of the real cheese making products.
What I have made so far is feta, cottage cheese, ricotta, caerphilly, halloumi. I have also made brie and camebert, but was enable to keep them at the proper temps, and they went off. I really need to invest in a wine fridge of something similar. I have also attempted to make mozzarella, but I couldn't get the curd to stretch. Everything went fine up to that step. My version took a long time, not the 30mins that I see some say, so it was disappointing to get that far and not have it turn out.
I really want to try it again, but an hesitant as I don't want to waste that much milk again.
So there's my journey so far.