The Barossa Valley Cheese Company is a labour of love for Victoria McClurg. First trained as a winemaker, Victoria spent a season making wine in Bordeaux, absorbing the region's way of life and regard for food and wine. As she mused over a glass of wine, accompanied by an array of handmade cheese, Victoria realised what she really wanted to do. Her course was set - she learned the art of cheesemaking and brought her new found passion home to the Barossa, Australia's most famous wine region.
The Barossa Valley Cheese Company opened its doors in March 2003 in the idyllic Barossa town of Angaston, rapidly claiming its place in the region's celebrated wine and food culture.
Since then, the range has expanded to 14 different styles of cheese and the awards have been prolific. But Victoria insists that BVCC will not stray from its artisan ethos and become an industrialised factory.
“We will always be an artisan producer, sourcing milk from local dairies and creating cheese imbued with the character of the locale and passion of the maker.”
With a range of fourteen distinctive cheeses, ranging from cows milk to goats milk, Victoria and her team work under strict hygienic conditions in a spotlessly clean environment, demanded by their distinctive artisan cheese styles.
CAMEMBERT