I would suggest a book; I got Ricki Carrolls Home Cheesemaking. There is at least as much going on with cheesemaking as with brewing and trying to pick it up from a few recipe descriptions might not be enough for you. As for kits, most of the kits are kinda pointless. The one I got was just a mold, a thermometer, some rennet and a few cultures. You might as well just buy what you need. As for your cheese preferences, blue cheese and runny cheese are some of the more difficult ones. I'd suggest some soft cheeses first. A few weeks ago I made a soft cheese called gervais that turned out fantastic and was much easier then hard, runny, or moldy cheese.