Hi,
I tend to give my cheeses about 4 weeks aging before waxing them. There's always moisture collecting under the wax until then (for me at least) so what you've found is not unusal. As to why you may have had more whey retention this time, it could be that not as much whey was expelled during stirring, or that the cheese matted and held more at the drain (you can break up the curds to help release trapped whey), or you raised the temperature too quickly and cooked the outside of the curds forming a skin, which then means the curds won't expell why as readily, and I'm sure there are other possibilities (cold during pressing could do it too I suppose). It would help to post a detailed set of make notes, then people can see what you did and maybe spot something.
In either case, the cheese you made should be fine. I would just remove it from the wax and let it age in the cave for a week or two more before re-waxing though.
- Jeff