Blue Cheese Oozing - What's Wrong?

[Ozark Cheese]

This is my first year making cheese.  I made 3 hard Italian, 2 types of Swiss, a few types of cheddar, brie + blue cheese and Stilon.  I have been using my root cellar to age the cheese.  During the winter the temperature is around 45 F and 90+ RH  which is great humidity for blue cheeses. 

Here is my problem... the blue cheese was aging well for the first 30 days.  I had the cheese on its side, turning every 4 days.  It started to sag with a thick rind.  Next time I checked it was oozing white creamy cheese from a crack.  Any idea what happened? 

By the way,  I have my Stilton in the same space and it is solid and fine.  Both made around the same time.

[linuxboy]

It was infected with a white mold that is highly proteolytic, such as p candidum, and moisture was likely too high.

Oh wait, I just reread this. This was a blue+ brie? Meaning both roqueforti and candidum cultures? That's it right there, then, the candidum liquified the insides, esp with the high humidity.