Okay--I did some more research and it appears that the answer is no. The wood moisture meters measure the electrical resistance in the wood, which is a function of the moisture present. So, unless cheese's electrical resistance has the same response to moisture as wood does, it won't work. However, it seems to me that someone should be able to design a cheese moisture meter that works essentially the same as a wood moisture meter. I pulled out my multi-meter--a low-quality analog one--and poked some of the cheeses I have in my fridge: mild cheddar, edam, manchego, a blue cheese (not sure what it is, exactly...), havarti, jarlsberg, brunost, and one of the cheeses that I made that is sour and crumbly. They were all pretty close to one another except the brunost, and it doesn't really count because it's not really a cheese. I'm guessing either they all have the same moisture content (unlikely, right?), my meter doesn't have sufficient resolution, or this just won't work. I'm going to suppose I don't have enough resolution. I'll try to borrow a good digital multi-meter from work tomorrow, rig up a device (a piece of wood with holes in it) to keep a constant distance between the probes, and retest these cheeses. If I find anything interesting, I'll report.