Ann, you could certainly use pine - but "pine" covers a rather large span of species! Some are going to be much more resinous than others. I don't recall what sort of pine is available in Malaysia, but I would be looking for two things: 1) something with very little smell, and 2) fully dry. If you wanted to test it, cut a strip and put it in some hot water and let it soak overnight. Then taste the water. (Just taste, don't have to drink it!) If there is an objectionable taste, count on that migrating into your cheese. If not ... there may be some flavor that takes longer to act, but probably you are good to go.
I would do the same kind of testing with any other wood that you plan to use. I'm not familiar with mollucan at all, and have not used either of the other two in food-connected situations, so don't have any wisdom to offer. However, keep in mind a resource that you have in abundance - bamboo. My only use in food-connected situations is via some bamboo cutting boards that I picked up cheaply here. I don't know what sort of processing they may have been through, or if there are species-specific issues, but from that experience I would say that the bamboo is reasonably neutral.
**Just saw Al's post that came in while I was writing the above - the concern I express above is the same that he is expressing, the resin and/or turpentine that can be strong in various evergreens. But again, there is a vast difference between, say, a "white" pine and a "yellow" southern pine ... and there are a lot of things that get lumped into the generic "pine" label that really aren't pine, but rather fir, or spruce, or such. Some of these are far more resinous and/or turpentine-ish than others.
Al, I would be cautious about using some of the woods that you smoke meats with, particularly oak and cherry - both of these are used to smoke meats specifically because they add flavor. Likewise, whiskey and wines are aged in oak barrels specifically to pick up flavors from the woods. Oak in particular has a lot of tannin in it. The question is whether you want those flavors to migrate into the cheese.
(As an aside, at least one beer maker proudly boasts that its beer is "beechwood aged" -- as though that imparted special flavors. But beech is used because it is pretty much the most neutral tasting hardwood you can find!)
For short-term contact, such as a cutting board, food contact is not a problem. For longer-term use, though -- like a cheese sitting on the wood for several months -- I would be concerned about the flavors. Now, let me be the first to say: I do not have first-hand experience with any such problem, because I avoided using any of these woods. So it may be that you or other cheese makers have been using oak or cherry successfully for years with no problems, and if so, I am ready to stand corrected!
Above all, whatever else you do or don't use, do NOT use walnut or olive wood. Both are beautiful ... but both taste terrible! Even relatively short contact with food results in quite strong, bitter flavors. This I do know from personal experience.