I got a "sponge" gouda when I mixed in a pot of milk that was supposed to have been cooling overnight in a refrigerator outside but turns out the fridge was off (long story). It was raw milk, so whatever natural gas-producing bacteria come with raw milk had quite a party in there. The gas production started about an hour into pressing and the cheese expanded quite a lot. I could see little bubbles coming out on the surface of the cheese when I flipped it. There was no yeasty smell like bread dough - just a strong buttery smell.
Anyway, I put it in the brine once the whey pH hit 5.2 in the press and tried it a month later. Much to my surprise, it is very good - no off flavors, texture is still a bit tough, but not bad at all.
Were you using raw milk? Did you make stirred curd, or milled curd cheddar?