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Cheese Culture

Barossa Artisan Camembert

Barossa Artisan Camembert

Cheese Type

While working as a winemaker in Bordeaux, Victoria McClurg became so inspired by the nation's love for cheese and their tradition of cheese making, that she returned to Australia determined to produce regional cheese. Barossa Artisan Cheese is made at Angaston in the unique countryside of the Barossa Valley.

Using fresh milk sourced daily from a local dairy, they hand make a range of styles including soft, white mould, washed rind, semi hard and fresh cheeses.

This camembert is matured in the cheese cellar for four weeks before being released, allowing time for light mushroom and fungal aromas to evolve. 

Please contact one of our friendly sales representatives to enquire about our cheeses.

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