We're ecstatic to report that our Full Cream Milk has been awarded a gold medal in the 'From the Dairy' category of the 2017 Delicious Produce Awards! The mix of culinary heavyweights on the judging panel was eclectic, including: Colin Fassnidge, Matt Moran, Guillaume Brahimi, Christine Manfield, Alla Wolf-Tasker, Shannon Bennett, Andrew McConnell, Ashley Palmer-Watts, Maggie Beer and Peter Gilmore.
It's not our first rodeo though, this gold marks three years in a row!
We were particularly chuffed that our full cream milk was the only primary product to win gold in the category, as the other medal winners were all cheeses. This award supports our belief that the processes and ethics we hold at the farm translate into product quality, and that makes us very happy!
So why do we have the best milk in Australia? Here's a few reasons...
Certified Organic Milk
Our products are certified organic and biodynamic. Organics is not just “chemical free”. It is a whole system or holistic means of growing and handling the things we consume. The whole system is linked – soil, plants, animals, food, people, environment. ‘Certified Organic’ products are grown and processed without the use of synthetic chemicals, fertilisers or GMOs. Just pure, simple, natural.
Great Ocean Road Region
The Schulz farm is located in Timboon, 200 kilometres south-west of Melbourne and just a 20-minute drive to the famed 12 Apostles. This Western dairy district of Victoria receives some of the highest rainfalls in the state, making Schulz’s 1025 acres of pasture extremely fertile and rich for grass grazing.
Single Herd, Single Site, Small Batch
Schulz organic milk comes from our own 480 Friesian and Jersey cows who graze on our own organic pastures. Our products are all small batch; we bottle and package on site and we even manage our own distribution - true grass to glass stuff! All of this gives us direct control over every aspect of milk production.
See the lovely rich layer of cream on top on our milk? As grasses and organic feed change with the seasons, so does the fat content from which cream is naturally derived. That’s a natural and desirable element that we embrace, so we choose not to "standardise" our milk through homogenisation . We only do what we are supposed to do, other than that, we let the cows do their thing.
Pasteurised Low and Slow
We choose the low and slow way to pasteurise, to ensure the flavours of our milk are not compromised. Pasteurisation is a legal necessity in creating milk, to ensure any potential pathogens are eliminated. We opt for the gentlest process, heating the milk to 63°C for 30 minutes. Most milk producers use flash pasteurisation (72°C for 15 seconds), a method that is one stop short of the process used to create long life (UHT) milk.
What to get your hands on our milk? See our retailer list here