They should be very similar if they were salted the same and aged in the same temp and humidity.
Uneven ripening of cheeses from one batch would mean that something is different between them. Usually it's a variation in salt (could dramatically skew their taste and texture) or just that one got dried a little more because it was by the door, for example. A slightly different amount of curd in each mold can also affect them - small ones tend to dry out, bigger ones might retain too much moisture. Also, with a small batch, your first one or two cheeses will contain more butterfat than the last ones that you scoop - sometimes the cream will rise dramatically in just 10-20 minutes at renneting. A good indication is the initial mold growth - if it doesn't come in the same on all sides on every cheese, they were not consistent in salt and moisture.
Fast ripening cams (too fast) often contain too much moisture and too little salt and will taste bitter and will ammoniate quickly. Slow ripening cams are too dry, maybe due to size and humidity, or because they were salted too heavily. Over-salted tastes better than under-salted.
Since this is your first larger batch, I would sample two of them - the two outliers - and see how they compare.
