You can make ricotta in <1h with whole milk, vinegar and a bit of salt. And it's good on pizza!

But most "regular" cheeses like Swiss cheese also need rennet, ie. you need to slaughter a calf and scrape its stomach lining. You may want to make sure your downstairs neighbor is OK with the procedure before you start (offer them a veal dinner to make up for the noise?). Other than that, it's basically (unpasteurized) milk, salt and water. And time.

Yeast: take a sourdough baking class. You just need air, water and (organic) flour.