From here on out, it is a matter of how much character you want to develop in your cheeses.
As mentioned above, your cheese can age for quite some time or it can be consumed at just a few weeks old.
One of my favorite expressions from Charlie Papazian, the homebrew guru was: "same but different" and I think it definitely applies here in a big way.
The cheeses will continue to lose weight as they age and lose moisture and the surface will change considerably as new molds adapt to the drier surface.
The body of the cheese will become much drier and denser.
The flavor will also become much stronger, revealing more of the true capric flavors of an aged goat cheese.
As I understand, there was a time when the cheese makers would dry their cheeses in small wooden cages hung from their eaves outdoors during good weather or in open halls outside the cheese room to enhance flavor.
These photos show the cheese in various stages of aging and clearly show the changes in surface and transformation of the cheese body, mostly caused by enzymes produced by the surface molds.
One last thing, the basic fresh cheese is also excellent when rolled in herbs, peppers/chiles, even flowers. Especially when fresh during the summer.
Also, try the same thing with cows milk and you might be surprised. All of our friends here love this cheese when it's fresh and rolled in summer herbs or flower petals.
So, as we enter the New Year, I see it as another opportunity to explore new cheeses and meet new people making fabulous cheeses just the way people have been doing for centuries as well as the folks stepping out a bit and adding their own twist to their specialties.
I'm already beginning to make my plans a trip to Italy and France once more.