Country Style Magazine, July 2009

Consuming Passions - Anna Flanders

"She may be Queen of the washed rinds, but Victoria McClurg promotes a strong 'all for one, one for all' community of young regional food producers."

"We. Barossa. Regionality. Community. Sharing. Victoria's sentences are dotted with these words. The area's food culture is very much alive among it's generation of custodians, who form a creative melting pot of real people  doing real things with an appreciation of for real food."

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Good Living, June 30, 2009

In season - Sue Bennett

"....Those juicy grass tips mean the fat content of the cow's milk she uses for the washed rind Wanera is particularly high at the moment. Rounding out the perfect conditions for the cheese is the moist air, which facilitates the growth of cultures on the rind."

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The Age, Epicure, June 2 2009

Bless The Brevy - Richard Cornish

"Some will grow faint others will relish the prospect of tasting Autumns best washed-rind cheeses...

Try these:

Barossa Valley Cheese Co Washington Washrind, the size of a camembert with a delicate blush, this little washed rind can become full bodied quite quickly. Good with quince paste when very mature.

Barossa Valley Cheese Co Le Petit Prince, a small brick, with a white mould and brevy rind, it can be sharp, with a goaty tang and very white, almost liquid, pate."

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The Weekend Australian Indulgence, April 10-20 2008
Judith Ellen- Food Detective
FIND of the week: Barossa Valley Cheese Company's Washington Washrind ($8.50), an alluringly smelly cow's milk cheese made by Victoria McClurg, who also produces Pear Spice ($6.50), it is a perfect accompaniment.

The Advertiser ‘Indulge’, May 7 2008
Nicole Haack
"...A dynamic mother-and-daughter team is taking the world of cheese-making by storms. The company, just five years old, was again crowned champion at the 2008 Australian Grand Dairy Awards..."
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