If you do decide you want to age it, can I suggest persian style, in Olive Oil.
I regularly age my raw cow's milk feta over a year to get a really full flavoured cheese.
I use 80% EV Australian Olive Oil and 20% Canola (it prevents crystallization at fridge temperature) and cut my feta into cubes and age in jars at 11 Celcius (usually with Basil leaves and Garlic).
I don't like my feta too salty, but I like a full flavoured cheese and this works best for me.
The reserve oils are also full of flavour and great over pasta
Reminds me, I should make next year's batch soon.....