It depends on the temp with ripening, the milk used etc etc.
We had some with pastuerised milk that kept for maybe 12 weeks or a little more from memory.
But the ones from the step by step I did, with raw milk and warmer weather we had the first one at two weeks (which was really nice) but by four and five weeks was exquisite... and well they got eaten very quickly from then. If you look at the photo in the step by step at the end showing the cheese at room temp for eating you can see how mature it is.
So I think if you open one, and try a bit to see how it is rather than put a clock on it. You don't want to open up to find you left it too late, and if too early close them back in the alfoil (if that's how you wrapped them) and look again in a week etc.
Hope this helps, let us know how you go.
PS Now the weather is cooler and I'm at last getting on top of a couple of things, cheese is on the list.