ARTISAN CHEESE
HAND-MADE IN THE
BAROSSA VALLEY,
SOUTH AUSTRALIA
 
 
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CHEESE

Cow Milk Cheese:

FRESH:
> VACHE CURD
> Barossa FETA
> Barossa   MARINATED FETA

> barossa halloumi

WHITE MOULD:
> Barossa BRIE
> barossa
CAMEMBERT

> BABYBERT

> BArossa geo

WASHED RIND:
> Barossa WANERA
> barossa        
   WASHINGTON

> Barossa washrind


Goat Milk Cheese:

FRESH:
> GOATS CURD

WHITE MOULD:
> LA PETITE
PRINCESS

WASHED RIND:
> LE PETIT PRINCE

SEMI MATURED:
> LA DAME

 

   
 

“I want to encourage people to explore their own tastebuds”

With a range of nineteen distinctive cheeses, ranging from cows milk to goats milk, Victoria and her team work under strict hygienic conditions in a spotlessly clean environment, demanded by their distinctive artisan cheese styles.

 

 

  “Cheese is milk’s leap
toward immortality.”
CLIFF FADIMAN

Cow Milk Cheese

 

Vache Curd
200gm tubs
An alternative to goat curd, the Vache curd has a firm mousse texture with mild lemon-lime undertones. It can be used with bruschetta, smoked salmon, baked cheesecake, whipped through mashed potatoes, by itself on a cracker or anyway your imagination takes you.
Recipe: Cherry truss tomato & Peri Feta cheese tarts
DOWNLOAD PDF

 

Barossa Feta
150g tubs
Soft and creamy on the palate with a slight crumbly texture. Great in salads, dishes that call for ricotta, or marinated in your own oil and spice selection.
Recipe: Cherry truss tomato & Barossa Feta cheese tarts
DOWNLOAD PDF

Marinated Barossa Feta
300g tubs
The soft slightly crumbly texture of Barossa Feta is marinated in canola oil, thyme and lemon. This adds extra character and flavour. Ideal for spreading on to warm crostini.
Barossa Halloumi
150gram pieces
Light, milky and mild in aroma with bright, fresh flavours.  The “squeaky” texture is ideal for lightly frying on the barbeque. Try it with a sprinkle of lemon juice.
Vacuum packed for longer shelf life.


Barossa Brie

900-1000gm rounds
Wheel in the traditional Brie style. Pungent aromas of mushroom and forest characters, with a creamy rich texture when mature.

Barossa Camembert
200gram & 125gram
A white mould cheese that is matured for four weeks before being released. This achieves a slight mushroom, fungal aroma with a mild creamy palate that will develop to become full, rich and luscious.

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Baby Bert
50-70gm rounds
Mini versions of a Camembert style cheese, these white mould has a slightly firm texture with a mild creamy palate. Ideal for picnics.

 

Barossa Double Cream
150gm rounds
A soft, smooth, rich, buttery white mould cheese with hints of mushroom aromas. Serve with fresh crusty bread and a glass of Riesling.

 

Barossa Triple Cream
150gm rounds
A decadent soft white mould cheese with a smooth, creamy sweet palate. Spread on fresh sourdough and serve with a Riesling.

 

Barossa Geo
125gm rounds
An elegant and sophisticated artisan cheese, satinly smooth texture with a layered flavour of creaminess and complexity.
Made using the very specialist geotrichum bacteria
Perfectly portioned for two, serve as a table cheese or with a glass of champagne.

 

Barossa Wanera
Approx. 800gms
Gently washed with brevi linens over a period of two weeks and matured for a minimum of two months to develop a luscious creamy texture.

Barossa Washington
200gm rounds
Made in small rounds that are individually hand washed for two weeks with a special brine solution to develop subtle yeasty aromas. The palate is full and velvety with a mild sweetness. Flavour and complexity develops over time.
Awards:
2008 Champion Washed rind - Australian Grand Dairy Awards
2007 Champion Washed rind - Australian Grand Dairy Awards
2007 Overall Champion Cheese - Cheesefest 2007

 

 

Barossa Washrind
approx 125gm round
A small washed rind cheese with a firm texture. This cheese can be an ideal accompaniment to salamis and mettwurst, displaying bitey, crisp salt characters.

 

   
Goat Milk Cheese  

Goats Curd
Approx. 200gms

Produced exclusively for our Cheesecellar. Deliciously smooth and creamy with a hint of zesty acidity that could only be produced by goat milk.

Available Spring - Autumn

Little Kid
Approx. 50gms

Produced exclusively for our Cheesecellar. A satiny-smooth classic, its flavour is all goat - tangy and rustic with hints of lemon and hay.

Available Spring - Autumn

La Petite Princesse
Approx. 100gms
This satiny-smooth classic Camembert is all about the goat with a tangy rustic flavour with hints of lemon and hay. As the cheese matures, the flavours become very intense and powerful with a flavour that lingers long after the cheese is enjoyed.

Available Spring - Autumn

Blushing Princess
Approx. 100gms
Produced exclusively for our Cheesecellar. Another take on our La Petite Princesse. A goats milk Camembert with the blush, a gentle wash. Tangy and rustic with earthy undertones.

Available Spring - Autumn

 

Le Petit Prince
Approx. 200gms
Made in the washed rind style. This petite offering is matured for four weeks, and mellow when young with a subtle crust. As the cheese matures the, rind becomes slightly grainy and the pate becomes creamy and rich with a full, robust flavour.

Available Spring - Autumn
Recipe: Grilled mushrooms and Le Petit Prince
DOWNLOAD PDF

La Dame
Current stock is two years old. Sharp and bitey, this cheese is only available through our Cheesecellar. It is a must try when you come and visit our shop!

Available Spring - Autumn

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