The Barossa Valley Cheese Company is a labour of love for Victoria McClurg. It all began, oddly enough, while making wine in Bordeaux. So inspired by the range of artisan cheeses that is part of the natural rhythm of life there, Victoria set out to learn the art of cheesemaking and bring her new found passion home to the Barossa. In March 2003 the Barossa Valley Cheese Company opened its doors in Angaston, rapidly claiming its place in the region’s celebrated wine and food culture. Since then, the range has expanded to over 20 different products and the awards have been prolific. But the Barossa Valley Cheese Company will not get any bigger. Victoria insists that Barossa Valley Cheese Company will not stray from its artisan ethos.