Oh wow, what happened?
My two cents:
No ripening period will most probably produce creamy and sweeter cheese with semi soft texture. I think also lower yield. The curd will be slightly weaker.
With ripening period will produce tangier cheese with firmer texture, both curd and cheese.
For example when I make Fourme d'Ambert, I use a no ripening period recipe, the result is creamy, sweet and almost gooey texture.
When I make Gorgonzola however, I wait until the PH drop a little before rennet and the result is a more stronger tasting blue with a firmer paste.
But that is all based on my own experience and understanding. Please correct me if I am wrong.