First of all, thanks everyone for the replies.
I am still up in the air as to what I'm going to do with these little cheeses...
The nasty looking ones will probably end up in the trash since the ammonia smell is pretty bad.
There are two others that look much better....one looks absolutely normal while the other one is filling in nicely and never got the wrinkly look of the above example.
One other cheese is still pretty sparse and has some of the wrinkled rind but nothing like the photo. I did choose by far the worst of these cheeses for my photo.
None of these wheels have the ammonia smell...it is only coming from the two really bad wheels.
I think John has hit the nail on the head with his post...
These cheeses (the two really bad ones) were not just moist, they were wet when they went into the cave.
The others had varying degrees of moisture and I'm sure these are the ones that look okay.
Wayne, this is my third batch of Camembert and up until this point my cheeses were getting better and better.
My first batch had a problem with overripening at the rind due to too warm of a ripening temperature.
My second batch is now at the stage where they are very soft at the outer edge and quite soft towards the middle. The only place that does not yet have this softness is a very small area in the middle of the cheese, and the taste is wonderful.
If left at room temperature for a half hour the cheese runs out onto the saucer at the edges and the innner parts sort of "sag" out of the rind.
It really does look nice.
My problem.....I am now down to only one wheel left from this batch.
As John said, I would not consider this a hard cheese to make yet it can be very temperamental.
I'm still not sure what I did wrong on this batch but I don't want to do it again.
I hate having a failed cheese and the main reason I will probably pitch the two worst wheels is simply so that I don't have to look at them.
I can handle failure, but I can't handle having to see my failures over and over again.
Again, thanks for all of the responses.