REVIEWS

‘Travel north or south for great events’ Mar 2016
If you prefer something a little more unstructured, then call in at Barossa Valley Cheese Company and purchase one of their fabulous
Cheese and Wine Trail packs. Available daily, you’ll receive a pack of four cheeses and a list and map to 22 different matched wines. The rest is up to you to discover at your own pace.
www.tastingaustralia.com.au

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‘Australia’s long-held foodie fascination: the Barossa Valley’ Mar 2016
Why even try to resist a creamy, sweet, soft white triple cream smeared onto fresh sourdough, cut through by the snap of a riesling at that temple to dairy indulgence, The Barossa Valley Cheese Company?
www.news.com.au

dots_700‘Barossa Valley chauffeured tour: that’s one for the bucket list’ Feb 2016
Cameron Stewart
….we stop off at the Barossa Valley Cheese Company in Angaston. Owner Victoria McClurg stands alongside rows of cheeses and a cowhide couch called Otto and gives me a taste test to work out my preferences; the stronger the better, it turns out, because my tastebuds are shot by this point.
www.theaustralian.com.au

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‘Barossa Valley Cheese Company’, Sep 2015
JBG Architects
Photos showcasing the recent renovations at Barossa Valley Cheese Company. Interior design by Cath Tonkins.
www.jbgarchitects.com

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‘Pressed metal for Barossa Cheese Company Showroom’ Aug 2015
Adelaide Pressed Metal is proudly associated with the Barossa Cheese Company.  Pictured below is the 3.6mt long copper for the Barossa Cheese Company Showroom.
www.adelaidepressedmetal.com.au

dots_700‘A day in the Barossa Valley’, Oct 2014
The Australian
An easy hour’s drive north of Adelaide, the Barossa is another country, Australia’s answer to the wine industry’s “old world”. A patchwork of golden paddocks and green vineyards, shadowed by church spires, the valley has a singular charm thanks to its tight-knit community spirit and rustic food culture.
www.theaustralian.com.au

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‘Cooking with Maggie Beer in the Barossa Valley’, May 2013
Australian Holidays
I’m at the daily cooking demonstration at Maggie Beer’s Farm Shop and the room is awash in the rich, home cooking aromas reminiscent of my mother’s farmhouse kitchen (where butter, duck fat and lard reigned supreme).
www.news.com.au

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‘Bathtime in the bush’, Mar 2013
Traveller.com  – Experiences
Sally Kent is giving the grand tour of Kingsford Homestead when she says the magic words. “That’s the basket guests take to the bath down by the river,” she says, gesturing towards a straw basket that cradles binoculars, a bathrobe, ice bucket and bath salts. Bath? What bath? I picture a battered tin number dragged from some shed. I couldn’t be more wrong.
traveller.com.au

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‘Happy 10th Birthday’, Mar 2013
Barossa Herald
Ten years ago, on March 17, The Barossa Valley Cheese Company came to life.
What started as a small shop selling only two types of cheeses has steadily grown into an award winning company that makes over 20 different styles of cheeses.
www.barossaherald.com.au

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‘Barossa Valley Cheese Company Success’, Aug 2012
Regional Development Australia
Victoria McClurg, the dynamic young founder of South Australia’s Barossa Valley Cheese Company, was honoured with the Award for Entrepreneurship at the 2012 Distinguished Australian Family Business of the year awards held in the Hunter Valley, on 24th August
www.barossa.org.au

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‘In Business, SA’, online, August 2012
Family Business Australia
Barossa Valley Cheese Company and Cooper’s Brewery top Family Business Awards.
www.in-business.com.au

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Barossa HQ, 1st August 2012
Barossa Cheese with Bethany Wines
Join Victoria McClurg and Emily Neldner from Barossa Valley Cheese Company at Barossa HQ on Wednesday August 1st at 7.30pm (Adelaide time).

Victoria and Emily will be sharing with us their Vache Curd, Barossa Halloumi, Barossa Washington, Barossa Geo selction. We hope you’ll come in and join the conversation at Barossa HQ!!!
www.barossahq.com

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A license to Cook, 7th Dec 2011
Tasting Australia
A two-part cheese masterclass. Taste benchmark examples from Australia and beyond, before taking the challenge of making your own fresh cheese with Victoria McClurg (Barossa Valley Cheese Company) and Regency’s Gina Graham.
www.adelaidenow.com.au

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Food Heroes, Victoria McClurg
Barossa.com
A fantasic Barossa.com write up on producer’s. This weeks article is on our Victoria!
www.barossa.com

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theAdelaide* magazine, October 2011
Spread the Curd – Simon Wilkinson
Five South Australian cheesemakers give the grilled cheese sandwich a modern makeover.
www.adelaidenow.com.au

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Country Style Magazine, July 2009
Consuming Passions – Anna Flanders
“She may be Queen of the washed rinds, but Victoria McClurg promotes a strong ‘all for one, one for all’ community of young regional food producers.”

“We. Barossa. Regionality. Community. Sharing. Victoria’s sentences are dotted with these words. The area’s food culture is very much alive among it’s generation of custodians, who form a creative melting pot of real people  doing real things with an appreciation of for real food.”
DOWNLOAD FULL ARTICLE PDF

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Good Living, June 30, 2009
In season – Sue Bennett
“….Those juicy grass tips mean the fat content of the cow’s milk she uses for the washed rind Wanera is particularly high at the moment. Rounding out the perfect conditions for the cheese is the moist air, which facilitates the growth of cultures on the rind.”
DOWNLOAD FULL ARTICLE PDF

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The Age, Epicure, June 2 2009
Bless The Brevy – Richard Cornish
“Some will grow faint others will relish the prospect of tasting Autumns best washed-rind cheeses…

Try these:
Barossa Valley Cheese Co Washington Washrind, the size of a camembert with a delicate blush, this little washed rind can become full bodied quite quickly. Good with quince paste when very mature.

Barossa Valley Cheese Co Le Petit Prince, a small brick, with a white mould and brevy rind, it can be sharp, with a goaty tang and very white, almost liquid, pate.”
DOWNLOAD FULL ARTICLE PDF

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The Weekend Australian Indulgence, April 10-20 2008
Judith Ellen – Food Detective
FIND of the week: Barossa Valley Cheese Company’s Washington Washrind ($8.50), an alluringly smelly cow’s milk cheese made by Victoria McClurg, who also produces Pear Spice ($6.50), it is a perfect accompaniment.

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The Advertiser ‘Indulge’, May 7 2008
Nicole Haack
“…A dynamic mother-and-daughter team is taking the world of cheese-making by storms. The company, just five years old, was again crowned champion at the 2008 Australian Grand Dairy Awards…”
DOWNLOAD ARTICLE PDF

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