Barossa Valley Cheese Company: At Angaston in the Barossa Valley region of South Australia

(Text & pictures supplied by Sightseeing South Australia)

Winding your way through the Barossa Valley into Angaston you will come across a bright yellow building and find The Barossa Valley Cheese Company within. In the small retail shop visitors can experience the delights of their produce from wonderful seasonal Camembert to intriguing washed rind styles.

The conception of the Barossa Valley Cheese Company started almost five years ago in France where Victoria Glaetzer, working as a winemaker, fell in love with the wonderful varieties of cheese on offer. Her dream of creating her own cheese company was realised in April 2003 with the opening of the purpose built facility in the main street of Angaston.

During the intervening years from conception to birth, Victoria and her mother Frances McClurg carried out extensive research and training in the art and science of cheese making. This research carries on today as they explore new concepts in cheese production.

Using fresh milk sourced daily from a local dairy, Victoria and Frances produce a total of 40kgs of cheese a week. The cheeses range from Brie and Camembert to fresh curd, feta and washed rind. They also produce a firm goats cheese called Crennis.

Visitors are encouraged to sample a ‘tasting plate’, which gives them the opportunity to experience four different cheeses and gain an understanding of how the product achieves its flavour. Cheese making workshops are also run on a regular basis and are proving most popular. Picnic boxes and platters for special occasions can also be created.

The Barossa Valley Cheese Company products are now available nationally. The Angaston shop is open from Wednesday-Friday from 10am-5pm and on Saturdays from 10am-4pm.

Barossa Valley Cheese Company
67b Murray Street, Angaston 5353
Ph. 08 8564 3636
Fax. 08 8564 3737
Mobile. 0413 309 918
Email. bvcc@internode.on.net
Website. www.bvcc.com.au