Barossa Young Ambassador Winner!!!

Each Barossa Vintage Festival, 12 young people are selected for the Young Ambassador program, which aims to develop skills, provide mentoring and reward excellence in young people who have an interest in promoting the rich and diverse culture of the Barossa region.

The years winner was announced at the Vintage Ball at Chateau Tanunda on April 6th. Our very own Emily Neldner was the winner of this important role. We congratulate her and wish her all the best of the coming two years! We are very proud of her and have seen her hard work now pay off! Well done Em!

photo courtesy of Barossa Vintage Festival.

"My dream is to create something
for people to share and enjoy”

The Barossa Valley Cheese Company is a labour of love for Victoria McClurg. First trained as a winemaker, Victoria spent a season making wine in Bordeaux, absorbing the region's way of life and regard for food and wine. As she mused over a glass of wine, accompanied by an array of handmade cheese, Victoria realised what she really wanted to do. Her course was set - she learned the art of cheesemaking and brought her new found passion home to the Barossa. Australia's most famous wine region.

The Barossa Valley Cheese Company opened its doors in March 2003 in the idyllic Barossa town of Angaston, rapidly claimingits place in the region's celebrated wine and food culture.

Since then, the range has expaneded to 25 different styles of cheese and the awards have been prolific. But Victoria insists that BVCC will not stray from its artisan ethos and become an industrialised factory.

“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."

The Barossa Valley Cheese Company's range now includes cow and goat milk cheeses, with Victoria and her small team always seeking innovative ideas and refining traditional methods in cheesemaking. Their washed rind cheese has become a speciality, receiving a number of top awards in artisan cheese competitions.