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."
In short, wood makes cheese taste good. As of now, there is no other process that allows for the same benefits to the cheese. And for now, cheese-makers will continue to use it.... but just in case this conflict rears its head again, you might want to start filling your basement with cheese wheels and wood planks. You could make a fortune on the bootleg cheddar market.
Adam Lapetina is a food/drink staff writer at Thrillist, and thinks this was a gouda move on the FDA's part. Read his musings at @adamlapetina.