Our story
Barossa Valley Cheese Co
The Barossa Valley Cheese Company is the success of the hard-working Victoria McClurg, who is also a qualified wine maker.
"We don’t just make cheese. We whisper to it. We nurture it. We let it flirt with the air, the mould, the time. This is what cheese wants - to be made with feeling."
OUR STORY
Where it Began
It all began in Bordeaux, where Victoria McClurg was making wine by day, and dreaming of cheese by night. Surrounded by ripe wheels, long lunches, and the art of indulgence, she fell for the ritual: pairing, sharing, savouring.
Back home in South Australia’s Barossa Valley, she unpacked her passion (and a cheese knife or two), rolled up her sleeves, and started crafting cheese by hand in her mum’s kitchen, slowly, curiously, and with a whole lot of heart.
Our cheese starts with fresh, local milk sourced from trusted farming families across South Australia.
Partnerships
Cows’ Milk from the Nietschke Family, Barossa Valley
Since our very first batch, we’ve sourced premium cows’ milk from the Nietschke family, fifth-generation Barossan farmers in Koonunga. Their commitment to sustainable farming and community makes them an ideal partner in our mission to produce authentic Australian cheese with local flavour.
Partnerships
Goats’ Milk from the Oksbjerg Family, South Australia
Our seasonal goats’ milk cheeses are crafted from the milk of dairy goats raised by Anders and Alison Oksbjerg, a Danish-South Australian farming family passionate about their craft. Their milk allows us to create limited-run specialties, including the delicious, award winning, La Dame.
These partnerships ensure every cheese we make tells a story of provenance, care, and connection to the land.
