“Recipes, like rules, are made to be broken”

We are fortunate to have some of Australia’s finest chefs spinning their magic with Barossa Valley Cheese Company cheese.
The recipes below are but a starting point for you – let yourself be inspired!

Stretched Cheese Pizza







Prep: 10 min | Cook: 10 min | Serves: 5 hungry people


1 pre-made pizza base
tomato paste
1 ball of fresh mozzarella
fresh basil
handful of rocket
drizzle of EVOO


1. Preheat oven to 180.C
2. Spread tomato paste onto pizza base. Cook for 10 minutes or until browned.
3. Tear your mozzarella onto the pizza, evenly.
4. Tear basil onto base & add rocket.
5. Drizzle with EVOO and enjoy!

Strawberry & Vache Curd Muffins








Prep: 15 min | Cook: 25 min | Serves: 12 medium sized muffins


2 1/2 cups (375g) self raising flour
1 teaspoon ground cinnamon
2/3 cup (150g) caster sugar
2 eggs
3 tbsp. (60g) unsalted butter, melted
1 cup (250ml) milk
200g Vache Curd (Barossa Cheese Cow’s Milk curd)
250g punnet strawberries, washed, hulled, quartered
Icing Sugar to sprinkle


1. Preheat oven to 180.C
2. Line a 12-hole muffin pan with 12 muffin cases
3. Sift the flour and cinnamon into a large bowl. Add caster sugar and stir to combine.
4. Place the eggs, butter and milk in a jug and whisk to combine. Add the liquid ingredients to the dry ingredients and stir until just combined. Stir three-quarters of the curd and strawberries into the mixture. Place heaped teaspoons in each muffin case.
5. Top each muffin with pieces of remaining strawberries and a little of the remaining curd.
6. Bake in the oven for 20-25 minutes or until golden. Sprinkle with icing sugar to serve.

Ricotta at Home Recipe







Equipment & Ingredients:
2 Litres of un-homogenised milk
Medium sized pot
Colander/strainer and a bowl for drips
Slotted Spoon
Vinegar 25-30ml
Cool boiled water (straight from your kettle) 25-30ml
Salt, to taste

Heat 2 litres of milk on your hot plate, stirring gently until the temperature reaches 90.C. Stirring prevents the milk from burning on the base of the pan.
Swiftly stir in approximately 30 mls of vinegar diluted with 30 mls of water. This will cause the milk to coagulate and the curd to rise to the surface.
Allow pot to sit for about 30 seconds.
Scoop the curds from the surface with a slotted spoon and put into your colander (have your drip bowl underneath before you start).
This will separate your curds from your whey – and there you have it – ricotta! Ready to eat while warm, or put into the fridge to keep until needed.
Best consumed fresh (1-2 days).

For tips and tricks see our video.

Nettle Tagliatelle with Cherry Tomatoes and La Dame

Barossa Valley Cheese Co recipe

Ingredients for 6 servings: Preparation time: 30’
Cooking time: 5’

For the dough:
Plain Flour 500g
Stinging Nettle (blanched, sqeezed) 80g
Eggs 4n

(Preparation time: 10; resting time: 20’)
Place the flour on a tray or marble surface and make a well in the middle.
Break the eggs, blend them with the nettle and pour the mixture in the middle; mix well, adding the flour a little at the time.
Knead until the dough results smooth and homogeneous.
Wrap it in plastic and let it rest for about 20 minutes.
Roll and cut it into tagliatelle shape.

For the sauce:
Cherry tomatoes, quartered 2 punnet
Garlic, crushed 2 cloves
Bay Leave 1n
Barossa Valley Cheese Company “La Dame” 120g
Basil, torn 6 leaves
Extra Virgin olive Oil
Salt, pepper

(Preparation time: 10’)
Heat up the oil in a sauce pan with garlic and Bay leave.
Add the cherry tomatoes and cook for 4/5 minutes.
Season with salt and pepper
Cook the pasta in plenty of salted boiling water; strain the pasta “al dente” and toss it into the sauce with fresh basil and extra virgin olive oil.
Serve immediately with freshly grated “La Dame”.

Compliments of the Chef,
Matteo Carboni of CasaCarboni
67 Murray Street, Angaston


Broad bean crostini with Barossa Valley Cheese Co Farm Cheese

Barossa Valley Cheese Co recipe

This is a lovely appetizer or can be the base to a lovely salad just place the finished crostini on the plate and top with young salad leaves dressed with a little olive oil and lemon juice. 

8 pieces of good quality bread sliced to ½ inch thickness
100gm shaved Barossa Valley Cheese Co Farm Cheese
2 cups shelled and blanched broad beans – outer skins removed
1 teaspoon chopped mint
½ teaspoon chopped lemon thyme
¼ cup chopped flat leaf parsley
½ cup EVOO
Sea salt and pepper to taste

Combine the olive oil and herbs in a food processor blend to a paste. Add the broad beans and pulse until a smooth puree forms. Season with salt and pepper.

Toast the bread lightly and top with the broad bean puree, then a thin shaved piece of the Farm cheese. Drizzle with Olive oil and serve.

Compliments of the Chef,
Victoria Rezonja


Frances’s Summer Princesse Salad

Barossa Valley Cheese Co recipe

3 large fennel cut into quarters, then quarter again
½ large pumpkin, cut in similar size chunks with the skin on
2 red onions cut in quarters
2 red capsicum, cut lengthways quarters
2 sprigs of thyme
2 sprigs of rosemary
1 orange
1 pomegranate
Mint and parsley
1 Barossa Cheese Co Princesse Goats Camembert

Toss all the vegetables and herbs in a large roasting tin with balsamic vinegar, brown sugar, half a juiced orange, a good dose of olive oil, then roast for 1-1 ½ hours on 180 degrees, or till golden and cooked through

Once roasted leave to cool down, to just above room temp

Cut one pomegranate in half and take out the seeds

Roughly chop up a handful of mint & parsley

The other half of the orange, juice in to the vegetables

Once the vegetables are cooled down  add  the pomegranate, and herbs, now crumble the Princess through the mix, add a splash of olive oil, season to taste, and you have an awesome summer salad, great for the Christmas table.

Compliments of the Chef,
Francis Luzinier at Barossa Novotel


Warm Salad of White Bean Mushroom Leek and Vache Curd

Barossa Valley Cheese Co recipe

300g1 2/3 cup lima beans
1.0L 4 cup water
2 cloves garlic crushed
bay leaves
160ml2/3 cup Extra Virgin Olive Oil plus extra to serve
450g 3 leeks
20ml1 tbspn Verjuice
25g 1lemon zest cut into strips, no pith
2 tbspn butter
400g mushroomsliced
2 tspn murray valley salt
1/2 tspn pepper
1 handful flat leaf parsley chopped
160g vache curd

1. Add lima beans to a heavy based pan, with water, garlic, bay leaves, peppercorns and two tablespoon of Extra Virgin Olive Oil.

2. Wait for the pot to come to a simmer, turn down and cook over a very, very low heat, for an hour with the lid off. Check after an hour and cook for slightly longer if needed (will depend on the freshness of the bean).

3. In a large frypan heat three tablespoons of Extra Virgin Olive Oil and add the leeks. Cook at a medium temperature for 5 minutes, then add one tablespoon of Verjuice, turn temperature down, pop lid on and cook over very low heat for a further 8 minutes. Add in lemon at the last moment.

4. In a large frypan melt butter with 2 tablespoons of Extra Virgin Olive Oil, add mushrooms and salt. When almost cooked add pepper and toss through.

5. Once all components are cooked, combine together in a large bowl, serve and finish each plate with cracked black pepper, a drizzle of Extra Virgin Olive Oil, freshly squeezed lemon juice, chopped parsley and vache curd.

Compliments of the Chef,
Maggie Beer


Goat curd's Gnocchi with nut brown butter and sage

200g Goat Curd
200g Ricotta
50g Plain Flour
20g Finely grated parmesan
2 egg yolks
Pinch of nutmeg
1 tablespoons Plain flour for rolling
Extra parmesan to serve

Sage butter:
100g butter
12 fresh sage leaves
1 garlic clove crushed
1 tablespoon fresh lemon juice

Combine the first six ingredients in a bowl stirring till they come together. You are looking for a smooth consistency with the mixture fully combined. Using the extra flower dust your hands and take a 20 cent piece size of mixture into your hands and roll into balls. Placed the finished balls on a tray which has been dusted with flour and refrigerate for 2 hours.

Bring a large saucepan of water to the boil with a pinch of salt. Once the water has a rolling boil ass the Goat curd gnocchi balls in small batches. When they float to the top it indicates they are cooked. Place the cooked gnocchi into the prepared nut brown butter sauce and continue until all the gnocchi have cooked.

Whilst your water is coming to the boil make the nut brown butter by melting butter in a frypan over a high heat. Once the butter has melted add the crushed garlic and sage leaves, continue cooking until the butter turns brown, add the lemon juice and remove from heat.

Serve in bowls with parmesan on top.

Compliments of the Chef, Alison
Lou Miranda Estate, Rowland Flat


Outback tomato chutney with Barossa Geo

Barossa Valley Cheese Co recipe

1.5kg tomatoes, blanched, peeled, seeds removed, roughly chopped
2 red capsicums, roasted, peeled, sliced (or use 200g roast capsicum pieces)
3 onions, sliced
2 tbs Australian Bush Spices Orange Bush Curry or yellow mustard seeds
1 1/2 cups (375ml) white vinegar
2 cups (440g) white sugar
1 Barossa Valley Cheese Company, Barossa Geo

Combine ingredients and 1 tsp salt in a large pan and bring to the boil, stirring. Reduce heat to very low and simmer, stirring occasionally, for 11/2 hours until mixture thickens. Be careful it doesn’t catch towards the end of cooking time. Spoon into hot sterilised jars and seal.

Serve with Barossa Valley Cheese Company Geo of course!

Compliments of the Charles Melton Team, 
Charles Melton Wines, Krondorf


BVCC feta and Zimmy’s tapenade dip

Barossa Valley Cheese Co recipe

250g BVCC feta at room temperature
½ 190g pkt of Zimmy’s tapenade
Juice of ½ a lemon
1t finely chopped parsley
1t Dijon mustard
White anchovy fillets to taste, finely chopped

Allow feta to drain on chux cloth for 1 hour at room temperature.

Combine the feta and base tapenade in an electric mixer and beat together until well combined.

Add lemon juice, chopped parsley and as much or as little anchovy as preferred and mix thoroughly.

Served on warm bread or with grilled pita bread.

Compliments of the Chef, Scott 
Salter’s Restaurant, Angaston


Fried zucchini flowers, stuffed with halloumi and mint, smoked tomato salsa and pickled radishes

Barossa Valley Cheese Co recipe

Serves 4
12 Zucchini flowers
100g Barossa Valley Cheese Company Halloumi (diced into 1cm chunks)
40g shredded mozzarella
½ Cup picked mint leaves
½ tsp. dried mint leaves
1/4 tsp. finely diced ginger
Pinch ground cardamom
¼ tsp. ground black pepper

Smoked tomato salsa
4 large vine ripened tomatoes
½ red onion
2 garlic cloves
15ml Spanish sherry vinegar
30ml Extra virgin olive oil
1 tbsp. chopped parsley
1 tbsp. chopped mint
redgum smoking chips

Tempura batter
150g plain flour
110g cornflour
Pinch salt
160ml soda water

Pickled Radishes
250ml red wine vinegar
125g sugar
1tsp. fennel seeds
1tsp. coriander seeds
1tsp. salt
1 Cup baby rainbow radishes, trimmed

Extras on the plate
Garlic Aioli
Baby red radish cress
Shaved raw radish

For the halloumi stuffing:
Place the halloumi, mozzarella, mint, dried mint, ginger, ground cardamom and ground black pepper in a food processer and pulse until the mixture looks like fine breadcrumbs.

For the flowers:
Take a zucchini flower and trim off the woody bottom, then pull the petals open gently without ripping them too much and pinch out the stamen. Take a lump of the halloumi mixture and gently stuff it into the flower, close the petals and twist to seal

For the tempura batter:
Place the flours and salt in a bowl, whisk the soda water in until a batter forms

For the smoked tomato salsa:
You will need a wok with a metal steamer and tight fitting lid, take the core out of the tomatoes and score an X on the base, then slice them in half and place in the steamer cut side up. Place the smoking chips into the wok and heat until they begin to smoke, put the steamer onto of the wok with the lid on and smoke for 5 minutes. When done place the tomatoes on a plate in the fridge to cool. When the tomatoes are cold, peel the skin off and dice into 1cm pieces.

Finely dice the red onion and garlic and place in a bowl with the diced tomatoes sherry vinegar, olive oil, parley and mint. Mix well and season to taste.

For the pickled radishes:
Place the red wine vinegar, sugar, fennel seeds, coriander seeds and salt into a pot and bring to the boil over medium heat then pour over the radishes, cool to room temperature.

To finish:
Dust the flowers lightly in plain flower, then dip them into the batter and fry in a deep fryer at 180 degree until they look golden and crisp, remove from the fryer and drain on paper towel, season the flowers lightly.

Smear some aioli on a plate and spoon on the salsa, place the flowers, radishes (pickled and shaved) and garnish with radish cress.

Compliments of the Chef, Christian
1918:Bistro & Grill, Tanunda


Salad of Petit Prince, Pumpkin, Pear and Pecan: Adam, Wanera Wine Bar

Barossa Valley Cheese Co recipe

Serves 2
A nice spring light lunch… Basically a bruschetta on steroids

200g Jap Pumpkin (diced and roasted)
60g Pecans (toasted)
2 x Apex Sourdough Slices 1/2 inch think (charred)
Handful mixed spring greens (watercress, rocket, whatever’s growing in your garden)
1 x lemon juiced
50ml Olive Oil
1/2 Beurre bosh Pear sliced thinly
20ml Vincotto
2 x 50g piece of Petit Prince
Pansies or any garden flowers to garnish.

Place charred sourdough on plate, drizzle vincotto down the side.

Top with mixed salad, dressed with lemon juice, olive oil and season.

Finish with Petit Prince on top and dress plate with garden flowers.

…let your cheese come to room temperature! Bon Appetite!

For bookings and information on Wanera Wine Bar please visit


Cheese Macaroni: Maggie Beer

Barossa Valley Cheese Co recipe Maggie Beer

Serves 12-16 
400g large macaroni, cooked for 15-20 minutes
1.2 kg pumpkin peeled & cut into small chunks
15 g fresh rosemary roughly chopped
1/4 cup verjuice
1/2 cup extra virgin olive oil (evoo)
250g BVCC Peri Feta
300g grated Alexandrina Mt Jagged Cheddar
10g sea salt and freshly ground black pepper

Cheese sauce:
160g unsalted butter
160g plain flour
2 litres milk
1 tablespoon grated nutmeg
300g grated Alexandrina Mt Jagged Cheddar
2 tspn salt
Freshly ground black pepper

Line a roasting tray with baking paper, add the pumpkin, chopped rosemary, sea salt and black pepper, drizzle with a little evoo and 1/4 cup verjuice. Roast at 200°C for half hour until the pumpkin starts to colour and is tender. To make the cheese sauce, melt the butter in a medium sized pot and take to nut brown, then add the flour, mixing well to combine. Remove from the heat and pour the milk in slowly, using a whisk to avoid lumps. Place back on the heat and continue to stir until the sauce starts to thicken, cooking for a few more minutes. When the sauce coats the back of a spoon, add the nutmeg and stir in the grated Cheddar, stirring continuously until the cheese has melted. Taste the sauce and add a little salt if necessary – be careful to only add salt after you’ve added the cheese as often the cheese is all the salt you’ll need. Directly cover the top of the sauce with cling film and set aside until needed. Cook the macaroni in plenty of boiling salted water until al dente, drain and place in a large mixing bowl. Add the cheese sauce to the macaroni and mix through well, then add the pumpkin and toss through gently. Break up the Peri Feta and add this to the macaroni too. Pour the macaroni mixture into an oven proof dish, top with the grated Cheddar and bake at 200°C until brown on the top (given that every oven is different it could take between 10 and 20 minutes.)!).


Green Bean salad with Halloumi Croutons recipe by Victoria Rezonja from BIBU Barossa

Serves 6
500 grams of green beans
1 small red onion
1 punnet cherry tomatoes
2 & 1/4’s of Preserved Lemon – flesh removed, slice the skin very thinly.
1/3 cup of Olive Oil
2 tablespoons Verjus
Cracked pepper
1 pack of Barossa Halloumi 150 gram
2 tablespoons cornflower
Olive Oil for frying

Heat a pot of water and season with salt, then blanche the beans and refresh.  Slice the red onion very thin (use a mandolin if you have one).  Slice the tomatoes into half.  In a large bowl combine the olive oil, Verjus and thinly sliced lemon and season with pepper.

Add the tomato and onion and let stand for 15 minutes.

Slice the block of Halloumi into three pieces so that you get maximum surface area to fry.

Heat olive oil in a non-stick fry pan and dip the Halloumi pieces in corn starch and gently fry on each side until golden. Remove from the pan and let cool.  Cut into crouton size.

Heat the griller in your oven and place the Halloumi Croutons under the grill plate (high temp) for 1-2 minutes until croutons puff.

Combine the salad ingredients with the beans and serve on a plate topped with warm Halloumi Croutons.


Goats Curd Cheese Cake: Peter Clarke, Vintners Bar and Grill

Barossa Valley Cheese Co recipe Peter Clarke

“The Barossa is now complete that we have such a fantasic cheesery to complement the food, wine & lifestyle of this magnificant region. The quality and consistency is testament to Victoria. The constant awards are a tribute to her and certainly reflect the quality of her products and her dedication.”
Peter Clarke, Vintners Bar & Grill Chef

125 g butter
1/2 cup castor sugar
1 tablespoon milk
1 tspn lemon zest (x 2)
1 tspn vanilla essence
1 cup plain flour
1 tspn Baking Powder
1/2 tspn salt
1 egg

Cream butter & sugar add egg, then milk, vanilla & zest. Fold in dry ingredients. Mix & pour into tin.

1 cup goats curd
2 cups sour cream (x 1)
1 & 1/2 cups sugar
6-7 eggs

Mix & pour over cake batter.
Bake at 180c for 1.5 hours
To serve sprinkle with cinnamon sugar.


Smoked Trout, Lemon, Mint and Caper Toastie with Baby Rocket

Grilled mushrooms and Le Petit Prince

Tomato and Goats' Cheese Tart

Cherry truss tomato and Peri Feta cheese tarts

Glazed Baby Beets with Le Petit Prince

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