Schulz Shorts: Rodney, Our Head Butter Maker

Tell us what you do at Schulz in 25 words or less.

I’m the Production Manager and Head Butter and Cheesemaker at Schulz Organic Dairy in Timboon.

If someone was making a movie about your life, who would you want to play you?

Keanu Reeves. While the appearance and fame may be less obvious - the age is identical! We share the same birthday, the second of September.

What’s your earliest dairy memory?

I was only four years old, my dad used to work at a butter factory in Chilwell, Geelong. It was right around the corner from where we lived at the time and I remember walking through with my parents, it was amazing!


How do you have your coffee?

I’m not too fussy. I start the day with a strong coffee with Schulz Organic Milk and no sugar. 

What Schulz product can you never say no to?

I’d have to say leftover whey and buttermilk. Drinking the whey helps me to stay hydrated during production and I save the leftover buttermilk for a stack of fluffy pancakes on the weekends with my wife.

If you were stranded on a desert island, what three things would you take with you? 

If I was stranded on a desert island then it wouldn’t have been planned… 

Tell us your favourite anecdote of life on the farm.

The freedom you have and the freedom you don’t.

What would your last meal be?

A slow-roasted leg of lamb with butter slathered over the spuds (maybe even a dollop of Schulz Organic Quark).

What is your go-to knock off drink? 

An ice-cold lime soda goes down a treat. 

PRODUCT FOCUS: YOGURT

Our approach to our products is always the same – produce the best milk and make the purest products possible. And our yogurt is certainly pure.


We start with our Certified Organic Milk and then simply add probiotic cultures, acidophilus, Bifidus, and L. Casein. And as is the case with all of our products, we prefer not to homogenise the milk we use in our yogurts, as we believe that when it comes to great dairy, less is more.

How do we create our delicious yogurt?

We make our yogurt by 'milking and making' at the same time. This technique guarantees that the milk used is the freshest it can be so the yogurt has a richer flavour and a uniform texture. 

First, we pasteurise our certified organic milk for a few minutes at 80C. This denatures the proteins, enabling them to bind and form a firmer yogurt.

Then we chill it to a more temperate temperature and add our culture strains: probiotic cultures, acidophilus, Bifidus, L. Casein, and traditional Greek culture (for our Greek Yogurt). After around 20 minutes of inoculation, it's time to pour, pack, seal, date, and weigh! 

Once packaged, the yogurt is placed in an incubator and kept at roughly 40 degrees overnight before being progressively lowered to a usual refrigerator temperature of 3-4 degrees Celsius over the course of a 24 hours.

Because we don't use any stabilisers or gelatine in our products, each yogurt is tub-set and topped with a thick layer of cream.

Natural or Greek: What’s the difference?

The main difference is that we add different bacteria cultures between Natural Yogurt and Greek Yogurt. Natural yogurt is a pro-biotic yogurt that is lighter and milder in flavour. The different cultures transform the Greek Yogurt texture and change the way it tastes, this means that it is a heavier and tarter yogurt.

What makes our yogurt the best?

Our nutrient-dense pot-set yogurt is an excellent source of protein and calcium. Vitamins, potassium, and magnesium are also present. And it doesn't stop there! Yogurt may also boost metabolism and help with muscle rehabilitation. You read our rundown of Five Health Benefits of Eating Organic Yogurt for more tips.

Our creamy organic yogurts are a favourite staple among our customers like Kay, “We always use plain yogurt instead of sour cream or cream to go with curries, tacos, baked potatoes and cakes. Also mix yogurt into whipped cream to go with desserts, even on pavlova. Also, use yogurt instead of buttermilk or sour cream in cake baking. Works a charm!” - Kay, Schulz Customer and Devotee.

We've had a lot of positive comments regarding our yogurt's wonderful flavour and adaptability for both sweet and savoury recipes. Like our Fig and honey yogurt cheesecake, Schulz Natural yogurt Dip for Zucchini Fritters, Upsidedown Rhubarb Yogurt Cake. You can also check out our Summer Yogurt Recipes for Yogurt Lovers. 

(Pictured Julia Ostro’s Upsidedown Rhubarb yogurt Cake)

PRODUCT FOCUS: FETTA

Schulz Fetta

Why Our Fetta is Better

Here at Schulz Organic Dairy, our Fetta is handmade on-site from our gently pasteurised, fully certified organic full cream cows milk.

We did a lot of product testing when making our fetta to get just the right amount of softness. Our fetta isn't crumbly or rubbery, but it still holds its form. This makes it perfect for baking and cooking, as it keeps its shape without losing flavour or softness. 

Schulz fetta is smooth and creamy, with tangy delicious flavour from the added cultures. We love serving it on our cheese platters at our on-site Creamery & Cafe topped with a bit of olive oil and herbs or mixing it into fresh summer salads. It's also a creamy addition to the veggie toastie too (drool🤤). 

How we make our Fetta

Our fetta cheese starts with organic milk directly from the farm. We then add lactic acid and bacteria cultures to sour the milk and trigger fermentation. The cultures are what gives the cheese its delicious, tangy flavour. Next, the milk is treated with non-animal rennet enzymes to separate the solid milk curds from the whey.

Once the curds have been entirely separated from the whey, they are chopped into little blocks and put in our specialised moulds. ​​After 24 hours we add salt, and then transfer the blocks into containers to age and enhance the flavour.

After a few days, the fetta blocks are ready to be sliced into smaller pieces and packaged in containers with either our liquid salty brine, or our spice-infused oil flavoured with dill, onion, garlic, bay leaf, peppers and chilli flakes (which is only available at our Creamery & Cafe!).

What’s so good about fetta?

Not only is fetta delicious, it's a great source of calcium, iron and folate too. All these minerals in fetta help build and maintain strong bones. Fetta also has a lower calorie and fat content than other aged cheeses, making it the perfect cheese for those who are watching their waistlines.

Fetta is incredibly versatile and can be used in a variety of dishes. Here are just a few ideas:

Let us know your favourite fetta recipes below! 

We'll See You at Wine & Cheese Fest

@Wineandcheesefest on Instagram 

Artisans Bend presents Wine and Cheese Fest 2022 at Timber Yard, Port Melbourne, for gourmet food, wine, and music lovers alike.

This year’s festival will bring together over 2,000 visitors and more than 50 boutique wine, artisanal cheese and specialty smallgoods exhibitors in the landmark Timber Yard’s venue – including us!

The festival is one of Melbourne’s must-visit events for foodies. Sample from a feast of gourmet goods, sip on something delicious from artisanal producers and learn something new at one of the free, in-person Master Classes. There’s so much to see, taste, and enjoy as you relax into an afternoon of great music, great wine, and all-round good vibes.

What’s on Offer

We're so excited to be returning to Wine & Cheese Festival this year, bringing a selection of Schulz products along with us for you to taste, enjoy and take home on the day.

You'll be able to sample and buy a range of Schulz staples including the fan-favourite, traditional German Quark. We have been making Quark for over 35 years, using Hermann’s original recipe – it's one of Simon’s fondest products. Also in the line-up, we’ll have our Fetta in Brine and Cultured Fresh Butter on offer to taste and to take home. Our Fetta is handmade from our gently pasteurised, fully certified organic full cream cows milk - The result? A smooth, creamy and 'udderly' delicious cheese!

Pictured our take-away cheese tasting pack and our Pastry Chef Hila Perry holding a wheel of our smoked Bütten Cheese. 

We'll also be bringing along our Bütten and White Mould signature cheeses which are usually only available from our Creamery & Cafe. You'll be able to taste them on their own or in our festival grazing boards with handmade Biscotti courtesy of our in-house pastry chef Hila Perry.

Plus many more exclusive festival Schulz treats!

What to See, Do and Eat!

Learn sommelier and cheese-making skills through free Masterclasses offered by professional wine and cheesemongers throughout the day. Dal Zotto wines will present their Prosecco master class, while Susuro Wine will take you through Italian grape varieties and how to match them with different cheeses. 

Want to get your feet dirty and have a go at traditional grape stomping? Well, now’s your chance.  Enter this year’s grape stomping competition to be in the running to win some great prizes. 

@Wineandcheesefest on Instagram 

Take in the sounds of live musical performances from local artists, bongo drummers and DJs on stage throughout the day. 

All attendees will also receive a Festival Glass to take home and a Festival Tote Bag to fill up with your favourite products by the local producers on the day.

Plus we’ll be giving away a $100 voucher to one lucky festival go-er to spend at our Creamery & Cafe in Timboon.

We’re in Good Company

Cheeky Rascal Ciders will be joining the festival to bring you their 100% real fruit blended cider straight from their cellar door at Sunny Ridge Strawberry Farm, an icon of the Mornington Peninsula. Make sure you give their Pomegranate & Apple Cider a try! It’s perfectly balanced with sweet delicious pink lady apples and tangy pomegranate juice - it’s great over ice on a hot day. 


You’ll also find Yarra Valley legend Rob Dolan of Rob Dolan Wine, known for his skill in the winery, passion for helping others and cheeky character. Every one of their wine reflects both the region and the man himself. We can’t wait to see what vino delights he brings along from this year's festival; We’re personally big fans of his 2017 True Colours Shiraz.

We’ve got a double pass for this year’s festival to give away to one lucky winner! 

Join thousands of foodies at this special culinary event!  Delight in an expanse of exciting food and wine, sample locally made wine & cheese, and support producers of quality, boutique products at the spectacular Timber Yard in Port Melbourne. Head over to our Instagram for details on how to enter! 

Artisans Bend presents Wine and Cheese Fest 2022

When: 26th February

Time: 12pm-8pm 

Where: The Timber Yard, 351 Plummer Street, Port Melbourne 3207

Tickets are still available online through Eventbrite, and there will be limited available at the door on event day. 


Celebrating 50 Years of Schulz Farms

Michael Schulz, Simon’s father with grandchildren

Michael Schulz, Simon’s father with grandchildren

We’re so proud to find ourselves here, entering our 50th year of living, working and caring for our family dairy farm in Timboon, Victoria. Now in our third generation (fourth if you include the kids), The Schulz family has been nurturing soil, land and animals here since 1972. 

It’s been a long road, but somehow it feels like we are only getting started. 


It’s a Family Affair

In 1972, German immigrant Hermann Schulz purchased a plot of land just outside the township of Timboon in Victoria’s Western Region, igniting a passion and a journey that now sees its 50th year.

Hermann, a Melbourne Food and Wine Festival ‘Legend’ and Biodynamic farming pioneer found his path originally by sheer circumstance; he simply couldn’t afford chemical inputs like pesticides and fertilizers. And so, our Biodynamic/Organic farming heritage began. After 12 years of dairy farming, Hermann’s saw an opportunity to value add and drive a better price beyond the farmgate. 

Timboon Farmhouse Cheeses was born and again, Hermann found himself pioneering an industry, this time it was handmade cheese. Timboon Farmhouse Cheese ran from 1984 to 2000, hand-making and distributing traditional German and French style cheeses all across Australia (and beyond! Hermann’s mini camembert cheeses were served on Qantas first-class international flights). 

In the late 1990s, the second-generation, Hermann’s son Michael, merged his neighboring farm with Hermann’s, taking the reins as farm manager, continuing the chemical-free practices that Hermann had implemented and converting the farm from Biodynamic to Organic.. In 2006 it was the third generation’s turn, with Simon establishing  Schulz Organic Dairy, building it to the brand we know today. 
As the current custodian of the farm and founder of Schulz Organic Dairy, Simon’s mission has been to build on the sustainability foundations set up by his grandfather and father. From the continued improvement of regenerative practices on-farm to the milk in glass bottle initiative, Simon’s focus is always set on doing ‘better’.

Simon Schulz on the Farm

Simon set about creating a ‘Home’ for Schulz Organic Dairy and thus Schulz Organic Creamery & Cafe was born. Set on the corner of our thousand-acre dairy farm, our cafe produces a seasonal menu championing Schulz Organic Dairy Products and local produce led by patissier chef, Hila Perry. 

And so, with such a deep and rich history in the area (Western Victoria), and the industry (Dairy), we wanted to share some of the highlights (and future plans) that 50 years of heritage brings. 

Our Award-winning Dairy

2011: Hermann was inducted as a Legend at the 2011 Melbourne Food & Wine Festival.

2015: Delicious Magazine From the Dairy category award 

2016: Champion Organic Product/Produce Award the Australian Food Awards for our Pure Cream

2018: Gold medalist in Delicious magazine’s produce awards for our organic dairy full cream milk 

2018: Simon Schulz wins Hostplus Trailblazer of the Year at the Melbourne Food & Wine Festival 

2018: Australian Food Awards for our Organic Quark 

2019: Simon wins Young Organic Leader of the Year from the Australian Organic industry

2020: Finalists in the premier’s Sustainability Awards for our Milk in Glass initiative 

2020: Finalists in The Design Files, Sustainable Design category for our Milk in Glass bottles

2021: Winner of Alla Wolf-Tasker Good Food Matters scholarship for our grass to glass initiative

2021: Gold medalist in Delicious magazine’s produce awards for our organic dairy full cream milk

2021: We received Beverage Packaging Category High Commendation at the PIDA Awards 

2021: We won the bronze award for Reuse at the PIDA Awards 

2021: Best Made winner for our Organic Full Cream Milk from Eat Easy 

Plus many more for both Schulz Organic Dairy and Timboon Cheesery. 

Schulz Organic Dairy Full Cream Milk at the 2021 delicious Produce Awards

Our Milk in Glass Journey

In October of 2017, we trialled Milk in Glass at Farmers' Markets. We tested 1-litre organic milk in returnable, refillable glass bottles and the response was overwhelming. 

Buoyed by the support, We launched our Pozible crowdfunding campaign and raised $106,100 to fund the equipment needed to realise our glass bottle dream.. In our first year, we delivered 5,000 bottles per week to retailers and farmers' markets, removing 7.6 tonnes of plastic from our (Australia’s) faulty recycling system!

Our Milk in Glass bottles are still available for purchase in retail outlets throughout Victoria,  fighting the war against waste and contributing to the circular economy.

If you’re in Victoria and want to buy our Milk in Glass – you can find a retailer here.

And if you can’t find a local retailer but would like one, suggest a retailer here.

Our Milk in Glass Initiative

Collaborations Over the Years

Fleur Studd (Market Lane Coffee) understands that the best quality coffee must be accompanied by the best quality milk. That's why Schulz Organic Full Cream Milk can be found in all milk-based beverages at Market Lane. "It has a lovely, rich texture and is very sweet and creamy, reflecting the diverse herbage on the farm and the gentle pasteurisation techniques practised by Schulz," Fleur's said.

The best Melbourne chefs understand that once you've made your own butter, you'll never go back to store bought again. Dan Hunter (Brae) makes their unbeatable hand-made butter with our very own Organic Pure Cream! 

Waste warriors look to us when trying to reduce their environmental footprint also. Joost Bakker came to us when he needed a waste free milk option for his restaurant Brothl. The stainless steel pails we sourced to this project were later produced for other food service clients across Victoria. 


Julia Ostro is a Melbourne-based Italian teacher and food writer who also happens to be a fantastic cook! Her recipes emphasise fresh, seasonal ingredients. Her food embodies everything that is good about modern Australian eating - simple, comforting food with a generous spirit. Her Spiced Carrot Cake with Schulz Organic Dairy Quark frosting, Spinach and Schulz Organic Feta Tart and Strawberry Quark Cheesecake are just a few examples of her many creations!

Celebrations in 2022

We have a huge year of partnerships, product releases and events planned throughout the year. We can’t wait to be embarking on this historic year, and we invite you to be a part of the celebration.

We’re excited to announce that a range of new Schulz Organic products will be hitting shelves in 2022. 

Subscribe to our Moosletter to stay up to date!


Winner: World Packaging Organisation 2022 Awards

We are proud to announce that our Milk in Glass bottle design has won an award at the World Packaging Organisation 2022 Awards. The gong, picked up in the ‘Beverage’ category was shared with our partners Rhima and is our first at these awards.

Worldstar's esteemed international judges represent 36 World Packaging Organisation members and deliberated on hundreds of submissions from countries around the world. Including Nerida Kelton, Executive Director for the Australian Institute of Packaging (AIP), Vice President Sustainability & Save Food and the ANZ Board member for the World Packaging Organisation (WPO). We’re thrilled our products have been awarded by someone passionate about educating the industry on the important role that packaging plays in minimising Food Waste and how designing Save Food Packaging can make a difference.

“Schulz Organic Dairy moved to a reuse and refill model. All bottles are returned to their facility to be cleaned and sanitised before each Reuse. The program includes a customer incentive to encourage reuse and refill. The shift to a circular Reuse program has seen a 8,500kg elimination of single-use plastic per year.” (Worldstar Global Packaging Awards Website)

We wanted to extend a heartfelt thank you to everyone who has purchased our glass milk and returned their bottles! Each Schulz Milk in Glass bottle sold saves around 40g of plastic, or 120kg of plastic each week ( based on 3,000 bottles sold). On average, each bottle of delicious, fresh, full-cream milk that has left the dairy has been returned, replenished, and sent back to stores seven times.

With the assistance of Rhima washers and our customers, we've been able to streamline the process of washing, sanitising, and sterilising bottles, allowing us to get milk back into the community even faster, including supplying new stores and increasing stock in some existing retailers.

Congratulations to all of this year's winners from across the world. We are honoured to be in such acclaimed company.