Simpkin, welcome to the forum!
On your Brie ... can you describe the flavor? Was it, perhaps, a sort of ammonia-ish flavor? If so, then probably you just need to let it air out for a while before consuming -- ammonia is a natural by-product of the brie process. Well, by-product is the wrong word; ammonia production is central to the softening of the paste, and is a part of the flavor profile. But it can get excessive ... airing out the cheese will help.
