The Barossa Valley Cheese Company is the success of the hard-working Victoria McClurg, who is also a qualified wine maker. After a stint making wine in Bordeaux, France, Victoria found a passion for cheese, the joy in sharing cheese with friends and pairing cheese with wine. When she returned from France to the Barossa Valley, she began making cheese at home in the kitchen with her mum, Frances McClurg.
In March 2003, Victoria and Frances opened The Cheesecellar in the main street of Angaston, in South Australia's premium food and wine destination, the Barossa Valley, just an hour from Adelaide.
“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.” – Victoria McClurg – Director