That's a pretty cheese.
Yes, that smell is one that the average Joe does not associate with food, but the flavor of a b.l. ripened cheese can be a delightful thing. I'm about 30 days into a washed rind goat cheese now that I plan to age for 3-4 months. If I hadn't made a washed rind before, I'd probably be considering feeding it to the chickens each time I wash it.
I expect your cheese will be very tasty. I would even encourage you to sample the rind (but perhaps not on the very first bite.). You can try rinsing the rind off to tame it down before serving if you really find it objectionable.
On my washed rinds, the b.l. usually continues to grow after cutting as I don't yet have a vacuum sealer. That provides for ongoing flavor variety, but makes it difficult for me to halt the development right where I like it and so when I find that point I just eat it quicker.
Push through that questionable aroma. The flavors on the other side are almost certain to be worth it. I like to pair washed rinds with a Belgian triple ale, but as yours is a little younger it might be a bit sharper and do well along side a local red wine like a Priorat or Rioja.
Let us know how your tasting goes.