Meet Victoria McClurg of Barossa Valley Cheese Company
Introducing Victoria McClurg
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". Being the cheeses made by a winemaker, you know exactly what they’ll complement perfectly.
Barossa Valley Cheese Company produces a range of soft, fresh and semi-hard artisan cheese with cow and goat milk. The Cheesecellar was opened in 2003 by Victoria McClurg with the purpose of making and selling Barossa-made cheese on site.
Victoria produced the cheese and her mother, Frances, ran the office. Since these humble beginnings, Barossa Cheese has achieved major growth, cheese accolades, business awards and most recently winning the South Australian Tourism Awards for Excellence in Food Tourism.
Barossa Cheese is still the only cheese producer in the region.
1. What made you get into the food industry?
Cheese is my passion. After finishing my winemaking degree, I travelled overseas extensively and my love for the integrity of regional food grew, especially for cheese.
Barossa Cheese was born in 2003 and has since become an integral part of the tapestry of the Barossa and wears the South Australian Tourism Accreditation with pride.
Opening during the week long iconic Barossa Vintage Festival in 2003, created the opportunity for us to be part of one of the region’s exciting tourism events. As well as show our intent to become an active participant in the region’s tourist offerings. A commitment that still remains in the centre of the BVCC tradition.
2. What is your favourite meal and why?
Cheese is my life so I can’t go past the humble cheese platter. The options are endless, not only with cheese, but the choice of condiments, fruits, charcuterie, breads or crackers. It makes my heart sing to be able to create a platter designed specifically for an occasion. Even if it is just a Friday night relax by the fire.
3. What advice would you give to other people wanting to open a business like yours?
If I have any pearls of wisdom for business it would be to make sure you have the commitment to follow through. Ideas and passion are fun and can carry the new business for the first few years, but we need to be able to work hard and push through the challenging times. When you do, the sense of self-worth and value is worth every bit of sweat!
4. What is your favourite thing about being a business owner?
As a business owner, it brings a warmth to my heart that we can add to the pride of the community. Being able to make a product that is 100% regional, being made of Barossa milk and made in the Barossa, by Barosseans means that we truly have cheese made with integrity and a business that supports the region.
5. Do you cater for dietary requirements?
We have a wide variety of products suitable for all dietary requirements, including vegan.
6. What are your opening hours, including public holidays?
Barossa Cheese offers daily tastings and education of our range of cheese and local accruements:
- 11am daily a Halloumi cooking demonstration is held,
- Free cheese tastings available all day, and
- A seasonal menu showcasing cheese paired with seasonal condiments, tea, cider, beer, wine, gin and other educational experiences.
The Cheesecellar is open: Monday-Friday 10-5pm, Saturdays 10-4pm and Sundays 11-3pm. Closed Public Holidays.
8. How long have you owned/operated Barossa Valley Cheese Company?
We opened our doors in 2003.
9. Have you won any food awards?
We’ve been fortunate to win a number of awards but the highlights are certainly the South Australian Tourism Awards that we won 3 times and the Australian National Tourism Awards that we came third in, for 2 years in a row.
10. Has there been any stand-out achievements for BVCC in the last year?
We’ve been working with a number of local producers to create some collaborative products that are very soon to be released. We can’t wait to showcase these exclusively in our Cheesecellar!
Introducing Victoria McClurg, business owner, artisan cheesemaker and winemaker, wow! Victoria started the Barossa Valley Cheese Company in 2003 and is known for creating not only delicious cheeses but turning a cheese tasting into a ‘foodies dream’ experience that is paired with tea, gin, wine, cider and beer. Certainly a must visit destination.
I had pleasure recently of being hosted for a visit at Strathlyn Estate Bed and Breakfast by owner Heather Anderson. What a lovely morning that turned out to be at such a beautiful establishment with vineyard views. It was a delight to interview her as the first Meet Our Business Owners article for VisitBarossa.com.au
With over 90 Cellar Doors to choose from it really is quite difficult to list the Best Barossa Valley Wineries, because there are just simply too many. The choice can be somewhat overwhelming and to be truthful they are all worth visiting and are unique in their own way. Enjoy my selection of listed wineries that I encourage you to visit.
Barossa Valley Wineries
With over 90 Cellar Doors situated in the Barossa Valley, let us help you plan your next winery day tour
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