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Baked Christmas Cheese

Christmas, a wonderful time to get together and share in food, wine and great conversation.  We love this hot serving suggestion of our Triple Cream 500g, we hope you do too! Super simple and can even get chucked in the weber too!  Baked Triple Cream for Christmas!  1 sheet of puff pastry 1 x 500g Barossa Triple Cream 3 tbsp Beerenberg Cranberry Sauce   Place 500g Triple Cream in the centre of the puff pastry sheet and top with a generous serving of cranberry sauce. Make incisions in your pastry, to create “arms” to wrap over the cheese. Starting at the top and then going around the cheese, fold over each arm to cover the top of the cheese. Bake...

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Barossa Triple Cream wins Top Gold at Royal Adelaide Show!

Our favourite little cheese - Barossa Triple Cream has won TOP GOLD at the 2019 Dairy Awards at the Royal Adelaide Show.  This delicious cheese is made using 100% Barossa cow's milk, with South Australian cream added to give it a rich creamy texture and full blown flavour once ripe. We enjoy pairing this with a dense loaf of sourdough and a glass of our favourite Riesling!  Haven't tried it yet? Our cheese is availiable Australia wide through independent retailers or via our online store!

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The Ultimate Barossa Tart courtesy of Food by Annabel.

A delicious Barossa tart made by the super talented Annabel from Food By Annabel for the launch of MumKIND Charity.  The Ultimate Barossa Tart! 300 grams Careme Spelt Puff Pastry200 grams Barossa Valley Cheese Co Brie3 Eggs250 mls thickened cream1/2 teaspoon black garlic + truffle salt8 sprigs of thyme, leaves pickedFreshly cracked black pepper1/2 cup Beerenburg Caramelised Onion Preheat oven to 180 degrees Celsuis.Place the defrosted Careme pastry into a tart tin gently pushing pastry up the sides. Trim any from the top which overhands the tins edges. Cover with baking paper and baking weights (you can use dried beans or rice), 'blind bake' for 15 minutes covered and then remove the paper and baking weights and bake for a...

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Le Petit Prince returns

With the return of goats milk into the Cheesery, the Barossa Valley cheesemakers have made the full line up. La Dame (our semi-matured goats cheese that will age in the maturation cellar for 9+ months before it is released). La Petite Princesse (our soft delicious goats milk camembert, that matures into a tangy, rustic classic soft goats cheese with hints of lemon and hay).  NEW! Le Petit Prince (our soft mellow goats washed rind cheese with a subtle crust and creamy heart).  NEW! Little Kid (a mini soft goats camembert).  The Prince and Little Kid are well loved lines that were retired for a few seasons of goats milk, but have now returned for good! Pop into our Cheesecellar and request a...

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Barossa Triple Cream wins GOLD!

Barossa Valley Cheese Company entered a number of products into the South Australian Dairy Awards. An annual celebration held at the Adelaide Showgrounds on 1st September during the Royal Adelaide Show. Very happy to receive a GOLD medal for our Barossa Triple Cream. 

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