Nestled in the heart of South Australia’s renowned Barossa Valley, the Barossa Valley Cheese Company is a testament to artisanal excellence and community spirit. Founded by Victoria McClurg, a skilled winemaker turned passionate cheesemaker, this company has delighted visitors for over two decades. In 2003, Victoria and her mother, Frances McClurg, opened The Cheese Cellar in Angaston, beginning a journey that would intertwine the region’s rich dairy traditions with innovative cheesemaking techniques.
A Partnership with Bike About
Since 2022, The Barossa Cheese Company has been a valued partner in Bike About’s Barossa Valley e-bike tour itinerary. As a trusted collaborator, they welcome guests worldwide to experience the region’s finest offerings. Visitors consistently praise their time at the Cheese Cellar, where they delve into the artisanal world of cheese-making.
The Artisan Ethos
At the heart of the Barossa Valley Cheese Company is a commitment to artisanal production. Victoria McClurg emphasises the importance of sourcing milk from local dairies, ensuring that every cheese reflects the region’s unique character and its makers’ passion. This ethos has earned the company a respected place in the food industry and the Barossa community, with Victoria serving on the board of Food SA and being part of the Barons of Barossa since 2018.
The Cheese Cellar Experience
Visitors to The Cheese Cellar are treated to a comprehensive experience that includes:
Full Range of Cheese Products:
From fresh cheese to soft white mould, washed rind, and semi-matured styles, all made on-site using Barossa-sourced cow’s milk and South Australian goat milk.
Local Gourmet Condiments:
Perfect accompaniments to enhance the cheese experience.
Viewing Window and Live Stream:
Guests can observe the cheesemaking process firsthand, offering a unique glimpse into the craftsmanship behind each product.
Expert Pairing Advice:
The retail team is skilled in pairing cheese with local condiments, creating memorable cheese experiences.
Innovative Cheesemaking
The company prides itself on innovation, continually developing new cheeses and techniques while maintaining its artisan roots. This approach has led to the creation of distinctive cheeses like the Barossa Nietschke Farm Cheese, named in honour of the long-standing partnership with the Nietschke family, who supply premium cow’s milk. Additionally, the company uses high-quality goat’s milk from the Oksbjerg family to produce seasonal goat milk cheeses, such as La Dame and a soft white mould Camembert.
Community and Sustainability
The Barossa Valley Cheese Company’s success is deeply intertwined with its community. By partnering with local farmers like the Nietschke and Oksbjerg families, the company supports sustainable farming practices and contributes to the region’s agricultural heritage. This commitment to local sourcing ensures the highest quality ingredients and fosters a sense of community and shared purpose.
In 2023, the Barossa Valley Cheese Company celebrated 20 years of cheesemaking, marking a significant milestone in its journey. With ongoing expansions and improvements to its facilities, the company continues to grow while remaining true to its artisanal roots. Whether you’re a cheese aficionado or simply looking to explore the flavours of the Barossa Valley, a visit to the Barossa Cheese Company as part of a Bike About tour is an experience not to be missed.
