While working as a winemaker in Bordeaux, Victoria McClurg became so inspired by the tradition of cheese making that she returned to Australia determined to produce regional cheeses in the Barossa Valley. In 2003, Victoria and her mother, Francis, opened The Barossa Valley Cheese Co., in their own purpose built cheesery right in the main street of Angaston. A few years ago, Victoria started making a beautiful semi-hard cheese using locally sourced goats milk. It is matured to mellow and develop yeasty aromas, flaky textures and a savoury, nutty finish. The result is a complex flavoured cheese with a very addictive creamy mouth feel.

Country of Origin: Australia