[ Take it you don’t care much for cheese as this is how the majority of cheeses - anywhere - are made. ]
Actually i love cheese and eat a fair amount every day.
I was making a point about how even if I don;t agree with the ways of making cheese I don;t begrudge anyone’s right to eat it.
The wood does more than just absorb excess moisture. It imparts distinctive flavors absorbed by the cheese, depending on what wood is used and how the wood is treated. Cheddar, Swiss, and many other aged cheeses would not taste the same without the wood, which has been in-use for over a millennium.