For anyone wanting to sell cheese professionally, keep in mind that many (most) inspectors will not approve of aging on wood. Even minor sanitation problems can make them nervous. It took me quite some time to convince my inspector to let me use wood. FYI - I'm using aged pine that does not leach sap or resins.
I have not heard what the FDA's official position is regarding use and sanitation of wood in the new Food Safety Act. But, given that they are so paranoid about Listeria right now, they must have a formal protocol in place. For example, they might require steam cleaning of the wood after every batch of cheese. I age natural rind for a month, so I rotate 4 sets of shelves - one for each week. To compromise with my inspector, after a shelf is used, I clean with bleach and that shelf "rests" for a week to air out before it is used again.
My next challenge will be talking my inspector into letting me age for a month on straw. Should be an interesting discussion.