As long as you are sure that the milk is clean, the goats are healthy, and that you are using clean practices while milking and cheese-making, I'd say go for it with the younger colby. You probably won't be able to sell it, as raw milk cheeses are supposed to be aged for a minimum of 60 days, but it is fine under the above conditions, for home use.
I've had some colby's that have made it to 6-9 months old and they do become drier and more sharp, just as cheddar will. Not bad, just definitely not the traditional colby flavor.
