Shalloy, remind us of the recipe you followed -- especially in terms of how much fat (whole milk? whole milk + cream?) and what sort of culture you used. If this is a high-fat make (the kind that Mal makes, and that I have copied, with delicious results!), then it generally takes 6 weeks or so to ripen. A lower-fat make will ripen more quickly.
But of course, the ultimate guide is your preferences and how the cheese feels -- I generally wait until the cheese is *starting* to get squishy in the middle -- I like them with just a bit in the center that is not yet fully converted to goo. If you like them gooey all the way through, wait a bit longer.
Note that the form factor also plays a role here -- a somewhat thinner cheese will ripen to the middle faster and more evenly than a somewhat thicker one. (Obviously, one can get too thin -- not looking for a pancake here!)