I made colby using raw goat milk in the fridge. Since I am getting ready to start using my new cheese room I needed to unplug the fridge it was in. It had 20 days till the 60 day mark but I could not wait.
It was delicious.
(http://i37.photobucket.com/albums/e87/steffb503/100_1252.jpg)
So my question is just how different would it have been in 20 days? drier, stronger What? Cause I really like this cheese and I have not been happy with my aged raw goat milk cheeses in the past.
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.