Masquerade is a spectacularly visual cheese and is quite unique. It offers a magical mix of flavour on the palate as the acidity of the cheese works with the tannins and herbaceous notes of the vine leaves.
The interior is wonderfully sharp and dense. The introduction of Penicillin Candidum in this cheese plays an important part in attaching the leaves to the cheese and slowly maturing the cheese.
The outer surface that is covered with leaf is unable to provide oxygen for the white mould to grow this will maximize the shelf time for this cheese as the surface area is mainly leaf.
The curd is gently ladled into hoops and allowed to drain over 3 - 4 days. The result is a dense creamy texture.
Woodside make a small quantity of Masquerade weekly with fresh goat milk delivered to the factory from our local goat farmer. Divine on your cheese plate with figs of pears.