YouTube is good if you are not familiar with the techniques, I would recommend getting 'Home Cheesemaking' by Ricki Carroll. Its the book (and website) I use the most. http://www.cheesemaking.com/HomeCheeseMakingbook.html or Amazon or I just saw it at Costco for $10.
On the fresh rennet from a calf- I have never used fresh, I dont even use animal rennet. I use vegetable rennet from cheesemaking.com or nettles (can be AP grown!) Make sure you do some research on how to dilute the fresh rennet or your going to end up with rubber =)
I am partial to making aged Gouda but I make fresh cheese for lasagna (ricotta) or mozzarella for salad alot. We are 4 blocks from the ocean in the Bay Area so we get really cold nights and 80's during the day so aging more then 3 months is a challenge- no constant temperatures. I am working on a new cheese cave design but AP and our 18 month old small human seem to take up all of my time!