Yes, definitely give the larger one more time to ripen. It does appear you're getting some ripening near the edges as there's a bit of colour difference between the centre chalky bit and the paste as you get close to the rind. So, it is ripening. The larger one might not get much further, and hte larger form factor isn't in your favour to get ripening to the centre, but at the same time, you aren't suffering from it over ripening at the edges either so you can let it age more. Just remember, it won't go "runny", or at least it shouldn't as that usually means slip-skin (gooey is good, runny is wrong : by runny I mean a liquid). These are often eaten fresh (i.e. just after the mould blooms, or at full coverage), in which case you would have much like you do now. They aren't like camembert or brie (just in case this is a new cheese to you).
Now, that being said, I've only made a semi-lactic like this once or twice. And they didn't soften, and they ran at the edges. They were still tasty, to me, but we may like different things.
Anyway, there are others who are much more knowledgeable about these kinds of cheeses and they will be able to give you more expert pointers. I think your rind looks fantastic though, so you appear to have the right aging conditions. A cheese to you for that!