Cheese is difficult to make because it is hard to find the bacteria culture which is added into the milk to start the curd formation. You can make cheese without the starter, but without it you will usually get cottage cheese.
Take lots of milk (ten gallons makes less than half of a gallon of cheese) and slowly cook it on the stove (you may want to ask an adult to help you). If you want flavorful cheese, you should use unpasteurized milk though it is hard to find. When the curds start to form, add one or two cubes of rennet, which is found at specialty stores. This will make the curds coagulate. If you constantly stir the curds, at this point you will get something that looks like mozzarella. Instead, if you let the curds form more naturally, you will get something like jack cheese. Let the curds cook until you are satisfied with your product. Remove the curds, put them in cheese cloth, and let them drain.
Remember, there are thousands of kinds of cheeses because there are thousands of variations to this recipe.