I have my third batch of Camembert going right now (second batch was better than the first, but still not perfect) and it does have a pretty strong odor after 7 days.
I am still in the "fuzz forming" stage and plan on wrapping this batch in the next few days.
The odor that I get from Camembert at this stage is a mild ammonia smell, which seems to be normal.
Although the smell is somehwhat strong, it is nothing like the 7 week old Stilton that I have aging in another cave. If I even mention that I'll be opening that cave, the wife and kids run, screaming from the room.
The process that I'm trying on this batch is:
1. rapid formation of the white mold and 2. very slow aging over a period of 6 - 8 weeks in a very cold environment (38 degrees F).
Only time will tell if this is the proper way to do it, but I do feel that I am getting closer with every batch.
This is rapidly becoming my favorite cheese to eat. I just cracked open another wheel from my second batch (at 7 weeks from pitching the rennet) and it really does have an excellent flavor. About two thirds of the cheese had ripened properly but there was still some firm cheese in the very center of the wheel.
I still have two wheels left, from this second batch which I plan on opening over the next few weeks.
I'll post results as I give them a try.