The best book if you seriously want to get into cheesemaking and want to know why each step takes place so you can know where to fudge and where not to: American Farmstead Cheesemaking by Paul Kindstedt
The most comprehensive online resource that I know of is Dr. Fankhauser. He has tons of recipes, and better yet, lots of PICTURES!
University of Guelph – Food Sciences – has a Cheese Site with a lot of information similar to Kindstedt’s. There are RECIPES in Section F. http://www.foodsci.uoguelph.ca/cheese/welcom.htm
There is a more basic FAO publication for beginning cheesemakers: http://www.fao.org/ag/againfo/resources/documents/MPGuide/mpguide5.htm