Washed rind cheese - Affedelice

[jsteinhauer]

Has anyone had this at an appropriately ripened stage? I've had this twice; I suspect overripe both times. I'm no expert at cheese, so I can't be certain. But, descriptions of this cheese range from "barnyard" to "kick in the nose" to "pungent". I found the aroma to be mostly ammonia to the point it interfered with the flavor. The first time, it was too strong to be around. The second one was not as strong, but still beyond pleasant. Please confirm that strong ammonia is overripe for this cheese. Otherwise, I just don't like it.