Go girl! No fear. It's just milk.
/johnny
The best online source I could give you is cheesemaking.com. Run by an older lady Rikki, who was a younger lady when she started the website and wrote some books. I found one of her books at a garage sale and it was full of sticky notes with special cheese notes again 20+ years ago. It was great timing because I was just starting to make cheese. Her website is great now, they even have cheesemaking contests and a newsletter, I love reading about people all over the world who are cheesemakers. The culture I used most was the mesophilic, but I also used he thermophilic. At her website you can get culture packets for just about anything, even camembert, which I never made. If you can find junket tablets they are really handy for all the softer cheeses. I almost always used raw milk. For the harder cheeses I pasteurized it. I was dealing with mass quantities for a family of 3 and the softer cheeses froze easily. I went into one winter with 40 lbs of cheese in the chest freezer. The basics are pretty easy, super clean utensils, lower temp, softer curd, softer cheese. You can do some really nice softer cheeses with herbs stirred in at the end. The junket tablet box even has recipes. I better stop I could go on and on. LOL