Food Heroes: Victoria McClurg

Barossa Valley Cheese Company

Spending a season as a winemaker in France, Victoria was struck by the deeply entrenched food culture there. Over a glass of wine and a plate of cheese, she found a new passion and the Barossa Valley Cheese Company (BVCC) was born. She opened the doors in Angaston in time for the 2003 Barossa Vintage Festival and it rapidly claimed its place in the region's celebrated wine and food culture.

The Product: The range now includes 16 styles of both cow and goat milk cheeses, with its washed rind receiving numerous awards in Australian artisan cheese competitions.

Victoria insists that BVCC will not stray from its artisan ethos and she is always seeking innovative ways to complement her range of product. Adjacent to the Cheesecellar, with main street frontage, is Violet’s Garden, a lovingly tended seasonal food garden that provides a context for the seasonal rhythms of the Barossa.

Tracing the Hands: Victoria sources milk from a dairy in Eden Valley, helping to sustain the viability of this farm and creating cheese imbued with the character of the locale. She visits the farm weekly to stay in
touch with pasture and grazing conditions, adjusting her process to reflect seasonal conditions and create distinctive flavour profiles.

Why Barossa: Victoria's decision to set up in the region was an easy one. She says, “The Barossa’s vibrant culinary scene is a great setting for passionate artisans.”

Availability: Nationally and at the Cheesecellar daily.

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