No. The Propionic bacteria need to develop early and release CO2 to make the "eyes". If you wait, all of the lactose may be consumed by your starter bacteria, or there may be lots of other things that will stop the CO2 process. Just try to keep them as cool (close to 65F) as you can.
FYI - eye formation is VERY few home cheesemakers obtain good eye formation. The bigger the cheese, the more that the CO2 gets trapped and makes eyes. On small cheeses, the CO2 escapes thru the surface without making the classic big eyes. Historically, the Alpine cheesemakers would typically do a 200 pound wheel.