Welcome, Tea's correct soft cheese, Mozzarella is by far the most common, a 30 minutes mozz though not the all day one.
As for hard cheese don't start with cheddar, although it's one of the world's most popular it's quite hard (no pun intended), the cheddaring process anyway, for a newbie.
I prefer Parmesan aside from going up to 124 degree F it's quite easy. But you have to wait 10 months before you can eat it. I'll dig out a good beginner recipe for hard cheese.
Which version of the Ricki Carroll book did you get the 1982 version or the new 2002 version. This book is great for beginners but was severely neglected when it was edited, it is riddled with mistakes and vague references. For someone who's been making cheese for so long they left a lot of basic stuff out. But that's why were here to answer those questions.