In France, the cheeses tend to be aged by specialists (affineurs). And some of these affineurs are very well known for their expertise. (The name of Hervé Mons keeps coming up as I read cheese articles on the Web; I mentioned his name in connection with his Tomme des Bois Noirs.) In this country, the affineurs tend to have corporate names rather than personal ones, and the use of specialist affineurs is not as common. But anything put out by Jasper Hill Farm is good, and Rogue Creamery is another specializef affineur that puts out a good product.
These are names to look for.
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