How to Get More Complex Flavors

[jacobI]

I've done 3 brie batches so far and think I finally have a good hang of the basics.  My last double cream turned out great, and had a nice ammonia pizazz that wasn't overpowering, but still a little tartness in the center. While these seemed balanced, it was still an overall milder cheese.  I've had bries that taste more mushroomy and have heard some described even as brocolli or cabbage like flavors. 
What can be done to enhance these aspects of the cheese?  It seems like these complex flavors is where the real good cheeses stand out.

[GortKlaatu]

One way to the more earthy or mushroomy depth you're asking about is to change the strain of P. candidum that you're using. Some are milder, some definitely impart a more robust and mushroomy taste.  They also affect the rate and amount of "ooey-gooey."
You really shouldn't have ammonia --it's probably not breathing enough during ripening.

[awakephd]

Also, you can change the variety of Geo that you are using. (You are using some Geo along with the PC, aren't you?)

Meanwhile, though, that looks delicious! AC4U.

[jacobI]

Thanks for the replies!  I was using a mesophilic C101 starter,  C80-10D P. Candidum (SAM3), and C70 Geo (GEO17).  Not entirely sure what all that means but I'll take a look at some other varieties, if anyone has any suggestions I'm all ears.

As for ventilating, I was storing in a tupperware (3x7x10 inch) and opening and flipping every day to get some air flow. I think the flavor I was tasting was ammonia, kind of like a musty sock that hit the top back of the throat.