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Home • FAQs

We've tried to answer some of the most common questions you ask us at the Barossa Valley Cheese Company.

If you can't find what you're looking for though, we love to chat and welcome you to contact us or drop in to our Cheesecellar.

Cooking Halloumi is easier than you might think! Use a non-stick pan on medium heat, no oils. Heat your pan and slice the Halloumi into roughly 1/2 cm thick slices. Sizzle on each side for 30-60 seconds. Serve with a squeeze of lemon juice.

Or visit us each day at 11am or 3pm for a lesson and tasting.

Both Brie and Camembert cheese are part of the soft white mould family and have several differences:

  1. Size - Brie should be made in a large flat wheel (greater than 20cm diameter) whereas Camembert should be a small round wheel of 250 grams. 
  2. Origins - originally Brie was made in an area south-east of Paris where the cattle grazed on stony river beds.  Camembert was originally made a couple of hundred kms to the west, near the coast of Normandy, where a different breed of cattle grazed on lush green pastures.
  3. Taste - both the raw ingredients and the differing surface areas result in the different tastes between the cheese. Generally speaking, Brie is smoother, creamier cheese with a subtle 'mushroom' taste; and Camembert has a slightly earthier flavour. 

Modern day Brie and Camembert varieties are produced in many ways, in many places around the world. This variety means the original differences between Brie and Camembert are no longer as pronounced. 

Visit us for a Brie versus Camembert taste off, available daily at our Cheesecellar.


  • We tailor make packages and can seat groups up to 20 people. 
  • Booking ahead is essential, so please contact us.
  • If you're on a tour, just ask your driver to call us in advance. 

We have lots of recommendations depending on what you're interested in.

We are the information outlet for Angaston and surrounds. We are all local Barossa people in the Cheesecellar and know our way around. If you're stuck on planning your trip to the Barossa or where else to go, get in touch or ask us when visiting. We'll tell you all you need to know.

Our tip for travelling with cheese is to treat it like chocolate: 

  • don't let it sit in a warm car
  • take it with you into air-conditioned buildings
  • get it into a fridge when you can

Time out of the fridge accelerates cheese ripening but it doesn't go 'off' overnight or during the travel time home.

If you are travelling interstate, pack your cheese in your checked-in baggage, which will keep it protected during the flight - it's cold in the hold!

If you are driving long distances (3+ hours), consider packing an esky, or ask for some ice at the counter when purchasing your cheese.

Cheese is best stored in its original packaging. The wrappers are made of specially designed layers of film that when joined together, allow the cheese to continue to breath and ripen. 

You should also store your cheese in the vegetable compartment of your fridge, where it's nice and humid, as this will prevent the cheese from drying out while also allowing it to continue its flavour development.

For cut cheese, we recommend consuming it within two weeks to achieve the best flavour profile. If this isn't possible, give the edges of the cheese a trim before bringing the cheese to room temperature and serving.

Yes, we can supply physical or electronic gift cards that can be redeemed in store only. 

  • Gift cards are valid for 12 months from date of issue
  • There is no minimum amount required on the gift card

Yes, all our cheese products are gluten free.

Yes, all our cheese is made with vegetarian rennet.