I have made a lot of Camembert type cheeses but I don't know that I have quite reached "guru" status. I was fortunate in that last summer I had the opportunity to pick the brain of a master cheesemaker for a couple of afternoons and I was able to get up the learning curve for these cheeses quite quickly. My first attempts were quite stink, runny on the outside and hard (unripened) ion the inside. I am still learning.
Now that I have made all my disclaimers......
If your cheeses are stinky, it is usually some combination of the temperature being too high, moisture too high, and/or not enough air circulation. I try to get my camemberts in an environment that is 8-10C (46-50F) withing 18-36 hours after molding. I have found that if they sit in the molds at room temperature for too long, the later ripening does not proceed as desired.
Higher ripening temperatures lead to undesirable reactions (mostly proteolytic, as I have read) that produce excess ammonia.
If you have other undesirable aromas in addition to aroma, there may be other things going on. Are you using raw milk? My first raw milk camemberts were ripened at too high a temperature, and I also think perhaps I held the milk too long. Some of those first attempts were really rank.
Since I have started ripening at lower temperature, I have not had any of these issues. I see some references discussing ripening at 52F for the whole process, but I found I still get significant ammonia at those temps.
It sounds like you are putting them in your beer fridge after they are wrapped. Is there moisture accumulating under the wrapper? If so the humidity may be too high or the cheese may have too much moisture. Either can lead to stinky cheese as the moisture will inhibit the P candidum and other stinky bugs will grow. What is the temp of your beer fridge?