I let this cheese age a tad longer than I might have because I was looking for more color on the rind that would have been characteristic of a Port Salut. I've got a couple other washed rind cheese using the same b.l. strain coming along nicely with a burnt orange hue. I'm not sure why this one didn't color up. It might have been the close quarters and limited air circulation in the ripening box as you suggest. The aroma was always spicy and pleasant at smearing intervals. I didn't notice any ammonia scent, but that's not to say it wasn't present at some point.
Nonetheless, we did eat this cheese over a month ago and enjoyed it quite a bit. Here are my aging and tasting notes:
Affinage: 9/12. Rind yellowing, but bl not obvious. 9/29 bl still not obvious but rind stickier. Whiff of blue, fighting back with brine washes. Leaving at room temp for an hour or so here and there. 10/14 more rind development but still sparse. Cut into cheese 10/27. Nice mottled orange bl rind. Developed foosty aroma. Paste was supple yet toothy enough. Softer under rind but not runny. Left slight sense of powdery mouthfeel. Sharp on the attack. Moderately pungent, equal to aroma. Very long spicy, meaty finish. Erica liked it a lot. Stored other half in aging bag in fridge. 11/2. Consumed remainder of cheese with crudités and pears and a California Meritage. Yummy.
Overall I was quite satisfied with this 1st attempt. I might try it a bit younger next time and I'll work the rind a bit differently now that I've got a bit more experience with washed rinds.