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.