Victoria McClurg was making wine in Bordeaux when she fell for cheese. She came back to the Barossa, started making cheese by hand in her mother's kitchen, and opened the Cheesecellar on Murray Street, Angaston in 2003 — her mother Frances ran the office. Soft, fresh and semi-hard artisan cheese from cow and goat milk, sourced from the Nietschke and Oksbjerg families' farms ten minutes up the road. La Dame, the aged goat cheese, won the 2021 delicious. Produce Awards "From the Dairy" national prize. Daily tastings, 11am halloumi cooking demonstration, viewing window into the make room, seasonal menu pairing cheese with cider, gin or local wine. The "winemaker's cheese," made by a Baron of Barossa.
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