Hi Lightbringer,
I don't make cam and brie all that often, so some of the more expert posters will probably be able to give more details, but basically the moulds that ripen the cheese can produce ammonia if they get out of control growth. Typically it is recommended that you air these cheeses out each day right from the start to get fresh air around them. Eventually, if you let a cam or brie ripen for too long, it will go past its best and ammoniate anyway. If the moulds are working really fast, then the outer layers will ripen and ammoniate before the insides have ripened. Once you get decent coverage, it may help to wrap the cheeses and move them to a regular fridge where the colder temperature will slow down the ripening process.
Basically, it will take a few goes at these to work out the best way to ripen these cheeses given your set up. I'm sure you'll get some great suggestions soon though.