Its difficult to know what you mean by stink - one person's stink is another's pleasant aroma - but, they shouldn't smell putrid, rotten or faecal. You need to distinguish between strong smells that you may find unpleasant and smells of contamination. Trust your sense of smell to warn you about whether it is fit to eat.
Comparing to supermarket cheese smells is not a good yardstick since many of those cheeses have been made to give them an extended shelf life with the consequence of having reduced flavour and aroma.
You should be finding mushroomy, mouldy, fungus type smells. If you used some B.linens in the mix you may be getting rich bacterial smells (dirty socks?).
They shouldn't have any strange looking moulds growing either. They should be ranging from uniform white to a mix of white/gold/orange.
Take one out, leave it for half an hour and then smell and maybe taste it. Trust your normal innate senses - and remember that even if the cheese is ok from a pathology perspective, if you don't like it, then you don't like it and its not a good cheese!
They are my thoughts.