There are a lot of books about cheese making out there, and while I've reviewed common hobbyist/introductory cheese making books. I can't re-share them due to copyright. Conversely, I've sourced various antique cheese making books where copyright should be long-expired and shared full downloadable copies where I can. There are also, advanced texts that still well within copyright, but are freely available if you know where to look....
While I can't transmit these books freely on this site (as that would entail "re-transmission of copyrighted material"), I can link to the download links that the publishers (or other authorised folks) have made available to the public. These sorts of books tend to of an industrial nature, so if you're working on your first cheese... I'd probably recommend you start somewhere a little easier.
Linked Books, Publications, or Documents:
Cheese Problems Solved. Edited by P. L. H. McSweeney:
This is a seriously detailed book from Woodhead Publishing In Food Science, Technology and Nutrition. If I had to describe it, this would an industry or research publication for overcoming issues in cheese making. If you can read all 197 questions and answer (spanning 389 pages) you'd probably be extremely knowledgeable. However, this is for professional cheese makers, so it assumes you have a pretty good understanding already. As such, I'd put this in the intermediate-to-advanced areas of cheese making. You can download the book from here:
https://thunderbooks.files.wordpress.com/2009/05/cheese-problems-solved-woodhead-2007.pdf
Technology of Cheese Making, 2nd Edition by Barry A. Law and A.Y. Tamime
Published in 2010, this 515 page text covers a ton of advanced theory about cheese making. This also looks at the global cheese market, the science, the equipment, and goes far beyond the average "Learn how to make cheese at home" which is my usual focus here on this site. This is by professional researchers for professional cheese makers in the industry. If you want to know more, then this is a great choice. Fair warning: It's a pretty intense read.
http://agro.afacereamea.ro/wp-content/uploads/carti/Technology%20of%20Cheesemaking.pdf