"My dream is to create something
for people to share and enjoy”
The Barossa Valley Cheese Company opened its doors in March 2003 in the idyllic Barossa town of Angaston, rapidly claiming its 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.