Tashad,
I've repeatedly aged my cams/Brie at 3 -4 weeks at 54F and it's usually way more oozey and has a slight ammonia smell to it but when I age it colder and slower, I'm usually able to avoid this.
I have two wheels of brie in the fridge right now and by now, the ammonia would have already shown up and it would be much softer than it is. The smell is perfect and I believe it's because I'm aging it colder, plus the pc I'm using is not highly aggressive.
Here's a quote from a pro on Cams named Yoav or iratherfly:
You need some good geo growth before the PC is taking over and that should take about 4-5 days (appears as cream color velvety slippery coating before the PC blooms). If your PC took over the cheese by day 6 I suspect it was too aggressive. Ideally this should happen between 7-9 days. You need to take your time with these cheeses if you want them to ripen nicely and produce that supple quality and even texture distribution.
- humidity in cave environment must be spot-on. If you can't get it as high as you need, use an aging container which traps the moisture in and allows the cheese to mature without moisture/drought oscillations. . Have you used boxes before to age cheese in a cave? It makes life easier.
- Once wrapped they should never go back to the cave. After wrapping they must go to refrigeration
Switch to a more comfortable traditional strain of PC such as PC-ABL or PC-VS. You may consider changing Geo or dosage of the Geo vs. the PC.
- Wrap much later. The cheese doesn't mind being wrapped even at day 12 if you allow the rind to grow slowly. It will still be ready on time. Heck, you don't even need to wrap them, just move the aging box from cave to fridge, then turn and rub the cheeses daily to keep the PC thin and dense. Wrap when they are ready to sell. That's totally acceptable
- test other wrapping materials. I use Crystal paper and it does incredible job. Micro-perforated cellophane is also great. Many of the wrapping papers suffocates the rind and cause ammonia. They are designed to wrap the cheese as it goes into a poplar or cardboard box, or for a cheesemonger to wrap an individual wedge of cheese for a customer. They may not fit your cheese production conditions.
Overall, Camembert is a bit finicky and it takes a lot of practice to get right on a consistent basis. This is one of those cheese where aging practices can really make or break it. It's not difficult, it just takes practice. Before selling, I would practice more batches and different conditions -until it's consistently, repeatedly perfect.