I brined a 4 gallon make about 12 hours in heavy brine-----then air dried, coat in olive oil, vac bag----aged 2 to 4 months until the cheese was the way I preferred---took alot of testing in between---I do pretty much the same with Parmesan-----I don't care much for moldy rinds. Don't be afraid to experiment once you have experience. As I said, my preference in salt and texture would probably be different then others.
By the way, only used sheep milk once ( it was free ) and I preferred the raw Jersey milk----I think you really like that flavor or you don't---most people I know , didn't.