Handmade on site, Schulz Organic Fetta has a smooth and creamy texture added cultures providing just the right amount of salty tang. Made from our fully certified Organic Full Cream cow’s milk, gentle pasteurisation ensures flavour is at the forefront.
Although not the first dairy product you think of in the colder months of the year, fetta is a tasty addition to a variety of Winter comfort foods.
To make the most of your Schulz Organic Fetta ensure it stays submerged under brine so it stays fresh and retains its soft texture!
Our smooth, creamy fetta was made to be the perfect ingredient in your whipped fetta concoction! Combine with our Organic Greek Yogurt to create Saturday night’s most popular dip or our Organic Quark as the perfect base for your morning toasts toppings.
A delicious yet quick and easy breakfast is the best way to get started when you find yourself time poor on crisp Autumn mornings. From sweet grilled peaches with honey and rosemary to bitter pomegranate with sticky balsamic dressing - you can get creative with a world of toppings!
Who doesn’t look forward to coming home to a hot and hearty Italian meal in the colder months of the year?
Cannelloni is always a family favourite and great for those after a nourishing vegetarian meal when the evenings are dark and chilly.
If you’re trying to get more veggies in your diet throw in some shredded zucchini and pumpkin for a delicious and nutritious addition!
As we try to escape the cold weather outside, we want a hearty meal, but one that’s still full of nutrition and vitamins. This is where a delicious, warm winter salad is just the answer!
Our tangy Schulz Organic Fetta, together with the nuttiness of the farro, provides a perfect zesty contrast to the sweetness of the salad's delicious Winter fruit. Although not as popular as other superfoods like quinoa, farro is a healthy addition to any meal as it is high in fibre and a great source of iron, as well as being nearly fat-free!
... And if all else fails, put it on a pizza! Or try your hand at making it yourself, and make sure you retain the whey to make your own ricotta.