So now comes the 2nd temperature stage, going from 62°F to the 51°F or so in the cave for 2 weeks during the wash regiment. Excellent. Seems to be on schedule.
Given the choice I would give pine a try because it could be interesting. If you have multiple wheels in multiple ripening containers, you can try to do half batch with wood and the other half with plastic and compare. My personal taste is to give cheese some wilder aspects from nature. I feel that in plastic they often come out well but the flavor/aroma are too sterile and "clean". Like a manufactured cheese rather than a good artisan example. You want to feel some wood, grass, cave, something.