Actually, I shouldn't have said more intense. Just different. They both have their own distinct aromas.
Normandie, think Camembert, Pon't l'Évêque, Brillat Savarin, Livarot. Earthy, creamy, barnyardy, acidic, rinds of white and orange
Savoie, think Reblochon, Tomme de Savoie, Tomme Crayeuse, Abondance, Beaufort, Chevrotin. Grassy, nutty, milky, diverse rinds of white, brown, orange, and gray