Did it taste good?
The reason it smells like ammonia is probably because the rind culture contained some p. candidum. My guess is that this bought stuff was wrapped up and not let air enough while it was being imported. Either way. An easy way to remember what causes the ammonia is to think about a brie. It gets soft in the middle because the PC produces ammonia, and, as this ammonia is basic, gradually raises the pH and the molecules are more water-friendly and get soft. Roughly speaking.
So to keep your tomme from smelling strongly, air it out regularly, brush it back, don't leave it in too high of humidity for too long, and if you see white fluffy mold just knock it back more than you might another mold and don't let it take over.