Start with a good book for the home cheesemaker. I recommend Giannaclis Caldwell's "Mastering Artisan Cheesemaking". There's a lot of information to digest in there so take your time.
Whatever you do, stay away from the "quick mozzarella" recipes and videos on the internet that claim you can make cheese in 30 minutes. They lie.
If you know what you are doing, you can probably make something like Quark pretty quickly.
Though with all the draining etc, I don't think you'll be done in half an hour as a beginner.
Btw, milk kefir is an easy one to get started with. You just need to get the kefir grains from someone (or the Internet). It produces something sort-of like yoghurt.
Yeah, queso oaxaca is difficult. Better start with something simpler, like a paneer or a queso... fresco, I think? The kind that doesn't need rennet. Once you get the hang of it, you can move on to something harder.
Whatever you do, stay away from the "quick mozzarella" recipes and videos on the internet that claim you can make cheese in 30 minutes. They lie.