I live in Catemaco, Veracruz, Mexico where the local cheeses are OK but a bit bland. There is the queso fresco (fresh cheese) available all over town and made locally.  My question,  Is it possiable to age queso fresco to gain a bit of flavor?  If so, how should I store it so the cheese ages correctly?
  We can buy some nice cheeses in Veracruz city, cheddar, blue cheeses, etc.. which is what I really like but it also would be nice to take advantage of the local products available.

This should help;
http://fiascofarm.com/dairy/quesofresco.htm

keeping it at proper temperatures is very important and salted outside to preserve it preventing mold.

the temperature matter that Neil mentioned may be difficult to master.  Ideally, you’re looking to maintain a temp of 50 to 55 degrees F.  You can’t do that with a conventional refrigerator - they are just too cold.  Unless you’re going to go at this in a big way, or at least regularly, it wouldn’t be worth while to purchase the needed equipment.  You would need a separate refrigerator and a thermostat.  If its just a one time test that you’re interested in, you might get by with an ice chest, and just put fresh ice in it daily or as required.  Neil also mentioned salting the surface.  I’m big on vacuum sealing, and I would recommend that, after washing the surface in brine.  That should prevent molding, and it would alleviate the need to control the humidity.

Its an interesting proposition.  Keep us posted on your results.