so that stage was lengthened considerably if that makes a difference to moisture content?
Correct, it makes the cheese more moist.
I'm happy to cut into this cheese and see whats happening inside if you recommend that?
No need, I can predict based on the make details.
Here's the thing... when you get a moist cheese like this, any surface growth is going to release enzymes that will soften the cheese paste (and flavor it). If you get a fast/runaway yeast formation, it will age it out too quickly. So you need to slow it down. Scrape it, rub with salt or salt/vinegar, scrub, put into cold storage (40ish F), all of those will slow down the progress.
Generally, when you have only a yeast bloom, it is not desireable for a cheese like this. It creates off flavors, and you have to watch it carefully to slow it down.