While working as a winemaker in Bordeaux, Victoria McClurg became so inspired by the tradition of cheese making, that she returned to Australia determined to produce regional cheeses in the Barossa Valley. In 2003, Victoria and her mother, Francis, opened The Barossa Valley Cheese Co., their own purpose built cheesery in the main street of Angaston. Recently Victoria has started making a beautiful semi hard cheese using locally sourced goats milk. We bring this cheese to our maturing room to continue the ripening process for a few more months. During this time each wheel is tended weekly to ensure maximum flavour development while retaining the moist texture. The result is a complex flavoured cheese with creamy mouth feel.