The Barossa Valley Cheese Company: the winemaker’s cheese. 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.
The Cheesecellar offers:
The Cheesecellar is open six days a week. Closed on Tuesdays and all Public Holidays.
Acknowledgement of Country —
The Barossa is located on the traditional lands of the Ngadjuri, Peramangk and Kaurna people