I've made cheese for a number of years. You won't want to start out with cheddar as its a little more advanced process and requires a significant press to get the proper curd knit. Best cheeses to start with would be feta and mozza. Move up to a Havarti or gouda then into the heavy press cheeses. You'll want to plan on getting a decent pH meter as acidity levels through the process is key.
Feta is super easy, delicious and the pH isn't such a big issue. Definitely the first one I would suggest. That reminds me I have to make some myself.
There is a supplier out of Airdrie that should be able to provide all the cultures and rennet etc. that you need.
http://www.danlac.com/
And a site with some recipes to get you started
http://www.cheesemaking.com/recipes/recipedetails.html
Have fun. There is plenty to learn and try.