According to the "Italian Cheese" book, maturing lasts for at least 80 days. I agree with you smaller cheeses don't age well -- the rind overcomes the paste. I don't have facilities to make cheese from more than 10 liters of milk at once. This will give a yield of 1-1.3 kg wheel. The waxed rind cheeses are perfect of course.
I must add, at least here, all of your cheeses on the party look awesome.