I only do cows milk whites, I have not had much of the "sticking" problem but it has happened on old cheeses (more than 8 weeks) when they have got "soggy" ie the moisture around the packed cheese has wet the white mould loft, (it goes a bit green or B.linens orange and gets sticky).
Perhaps my commercial perforated 2-ply cheese wrap is different to yours though.
So I can only guess if your mould growth is low at packing it could happen earlier,
also if you do not rotate the cheeses even when they are packed the condensate can build up on one side, leading to the same problem.
The other place to check: How is your affinage room humidity (compared to normal)?
What is your salt content in the brine? Is it on the low or high side of your "normal"
Good luck -