Our Cultured Sour Cream Is a National Finalist!

We’re incredibly proud to share that our Cultured Sour Cream has been named a National Finalist in the 2026 Delicious Harvey Norman Produce Awards!

These awards recognise some of Australia's best producers, so to be recognised alongside so many incredible farmers and makers is something we're really proud of.

Our Cultured Sour Cream wasn't something we rushed.

We spent months developing, tasting and refining the recipe until we were happy to put the Schulz name on it. Like everything we make, it's crafted on our family farm in Timboon using our single-herd certified organic milk, produced in small batches and without shortcuts.

Our Cultured Sour Cream is made using cream skimmed from our own certified organic milk. We culture it overnight, pot-set every batch, and never add thickeners or stabilisers.

The result is a rich, tangy sour cream with natural seasonal variation, more like a traditional crème fraîche than the supermarket versions.

Whether it’s spooned onto baked potatoes, folded through sauces or served alongside your favourite dessert, it’s a product we’re incredibly proud of.

One thing many people don't realise is that this product only exists because of our Organic Low Fat Milk.

When we make Low Fat Milk, we carefully separate the cream. That beautiful organic cream is then used to make our Cultured Sour Cream, meaning every bottle of Low Fat Milk helps make this product possible.

So if you're one of the many people who choose our Low Fat Milk each week, thank you. Your support allows us to make products like this and continue investing in small-batch dairy made on our farm.

Our Cultured Sour Cream is currently available throughout Victoria, and if you haven't tried it yet, we hope you can find a tub near you.

To everyone who's supported our family farm over the years, thank you. Being recognised as a National Finalist is something we're incredibly grateful for, and we couldn't do it without you.