In short, yes. James Montgomery is very, very good. As they are farmstead makers, he micromanages every detail- monitors the feed, constantly checks the protein and fats etc. He and the others at their farmstead are dedicated to preservation of a very specific method and formula. It's not unlike the (mercenary?) nature of German's protection of how beer is made. They only make a few dozen truckles a week, all by hand.
But keep in mind that while they age the cheese on the farm for the first few months; credit too to Neal's Yard and their affinage for selecting the best cheeses at that point consistently bringing it to age.
You probably know this. There are a few things at work with Artisan and Farmstead cheese makers. Most make one, or only a very few cheeses. When you make a batch, it's all or nothing from beginning to end, they go from milk to cheese in generally under 24 hours. And anything that goes off during that time means the lot gets tossed. It's laborious and stressful but it also means that they just have to get a few steps exactly right. Then off to the caves... where they get eyeballed, brushed, wiped, whatever every day or so.
And with so little margin and high risk for loss should something be wrong, you can imagine everybody along the chain being hyper-focused getting everything just right. I'd posit that most of the "harm" comes once it's in the local shop. Depending on their facilities and knowledge... anything can happen.
90% (?) of the Montgomery's I've had is excellent. Most of that other 10% was also quite good. I've only had one that taught me a lesson... it tasted of cardboard... and the fault was on the cheese shop.
Not sure I could name which cheese I've had that is most consistently great. It's an interesting question. Ossau Iraty comes pretty close. The ones that are most consistently variable are the ripened and bloomy-rind cheeses for obvious reasons. I recall you mentioning some time ago, for example, that you felt that Cowgirl's were routinely selling theirs too young.