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 their own Cheesecellar in the picturesque town of Angaston using local milk from cows and goats farmed by our neighbours. (They’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 full range of Barossa Valley Cheese Company cheese products, local gourmet condiments, a range of perfect cheese accompaniments, a viewing window and live stream TV allowing visitors to see the ‘whey’ the team live, eat, breathe and make their exceptional cheese
The Cheesecellar is open six days a week. Closed on Tuesdays and all Public Holidays
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