To understand the scope of the effects, it's important to understand what aging on wood boards does to cheese. Wood-aging is an extremely important process to artisans, and its usefulness is threefold, according to Roelli:
"Wood is a living thing, and cheese is a living thing, and when you combine them it creates a microbiological environment for the cheese. It imparts a flavor, and creates an environment for a healthy rind to grow on the cheese. Basically, it’s a catalyst for beneficial bacteria to grow on the outside of that cheese to essentially prevent the bad mold and allow the good mold to grow. Thirdly is the humidity factor -- the boards are acclimated to a certain humidity. The wood holds its own humidity and slows out the drying of the cheese."