What you are looking for are indicators of accelerated ripening. Accelerated ripening feels/looks/smells similar to an overripe cheese. So you'll get paste that is too soft, too much ammonia or other off smells, slip skin, oozing of cheese out past the rind, water/liquid seepage, etc. You covered all the major ones in your post. You can tell ripeness by pressing it and seeing how much it springs back, it's the classic method for bries and cams.
