The Barossa Cheesemaker
You’ll find plenty of winemakers in the Barossa.
But what makes Victoria McClurg different is she no longer makes wine; she makes cheese.
Accordingly, it’s not just any cheese: these are rare, authentically traditional varieties.
All handmade with a winemaker’s sensibilities and artisan skills in our own Cheesecellar in the picturesque town of Angaston using local milk from cows and goats farmed by our neighbours.
(We’re called the Barossa Valley Cheese Company for a reason.)
And being the cheeses made by a winemaker, you know exactly what they’ll complement perfectly.
Smells like cheese in here? That's because we make it!
Watch our video on how we make our cheese right here in the rear of our Cheesecellar. The milk is collected from a farm 10 minutes away, brought back and made into cheese right here in Angaston.
Great cheesy questions
We are often inundated with fabulous cheese questions like... what is the difference between Brie & Camembert... or how long can cheese stay out of the fridge for while I am travelling... visit our FAQs page for more great questions and to get the answers.
We have a range of delicious cheese plates on our dine-in menu. We enjoy showing you the way to pair cheese with seasonal produce, freshly brewed tea, wine and even gin! Click to view our full menu.