Yes, that's been my experience. You want warmer temperatures to get the mold growing well and getting good coverage. This will mean that the cheese will age evenly from every direction. But if you leave it like that, the mold will produce ammonia more quickly than it can get absorbed by the cheese and it will have a solid center with a liquid, ammoniated outside. By cooling it down, you slow down the mold growth. This will slow down the ammonia production, which will allow the cheese to absorb it fully to the center. Then you'll have a nice evenly ripened cheese.
