My guess is that the cheese had excess whey in it when being pressed; it is now undergoing some kind of yeasty fermentation inside (the bubbly, oozing liquid and "stinky feet" smell).
If b. linens growth was happening, you'd probably just first find your cheese getting slightly tacky to the touch and perhaps a bit beige (actually surface yeasts), with b. linens following (beige to orange colored). But it only develops really well with repeated washings, and should only be "wet" because of the wash you applied - not on its own accord.