Who came to the Barossa to make cheese.
After a stint making wine in Bordeaux, France, Victoria found a passion for cheese, the joy in sharing cheese with friends and pairing cheese with wine. When she returned from France to the Barossa Valley, she began making cheese at home in the kitchen with her mum, Frances McClurg.
A coincidental meeting of John Nietschke, a dairy farmer at a conference sparked a conversation and since the very beginning, we had a dairy source of 100% Barossa cows milk.
In March 2003, Victoria and her mother, Frances opened The Cheesecellar in the main street of Angaston, in South Australia's premium food and wine destination, the Barossa Valley, just an hour from Adelaide - where we still are today making our delicious Barossa Cheese.
Read more on the Barossa Cheese story here.