Schulz Shorts: Matt Walker, Cafe and Creamery Gardener

Matt Walker, Cafe and Creamery Historic Gardener.

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

“I am the gardener, looking after the grounds around the Schulz Cafe and Creamery all the way to the factory.”

How much have the Creamery & Cafe gardens changed and grown since you’ve been working here?

“When I started back in 1994, there were no gardens around the Cafe. My role was initially to landscape and plant garden beds. Now, I maintain what we have established.”

Matt tending to the Cafe gardens.

What are your favourite aspects of the Creamery & Cafe gardens?

“Probably the variety of trees we have planted, which have created pleasant shaded areas, particularly in the summer months.”

What is your favourite plant and why?

“My favourite plants are the magnolias that produce a stunning display in the late winter to spring.”

What are the most significant changes you have seen at Schulz Organic Dairy since working for the Schulz family?

“I have seen numerous changes in my time working for the Schulz family. It has gone from a small family business through changes in ownership and finally circle back to Schulz family.”

Do you have a favourite Schulz product?

“I love the yogurt.”

What are your top three things to do in Timboon?

“Play golf, drink Timboon whisky, drink coffee, and eat Hila’s cheesecake in the gardens at Schulz Creamery & Cafe.”

Pictured is Hila’s Famous Quark Cheesecake, available daily at the Cafe from 10am - 4 pm.

What are the best things about living in Timboon/the country?

“We are very lucky to be living in a place like Timboon. Even though it is small, we have all the facilities we need in terms of a good hospital, schools and a range of good eating places within easy reach. Friendly people and a relaxed lifestyle are also a bonus!”

Milk On Tap in Melbourne: An Update

Schulz Milk on Tap at The Leaf Store, Hawthorn

Back in August we partnered with legendary Tassie company, The Udder Way, to deliver our Organic Full Cream and Low Fat Milk direct to customers, taking another step towards our mission to eliminate single-use plastic milk bottles from our business, and your lives!

Our founder, Simon, said when he initially began discussions with The Udder Way in early 2022, he knew their concept aligned perfectly with our sustainability principles and the overall Schulz ethos, yet he never imagined how well received it would be.

“In the past five months, we have been overwhelmed with the amount of support and interest from consumers, cafe owners, and retailers keen to install The Udder Way Keg System and supply Schulz Milk across Victoria. So much so that we are at capacity for the next three months!”.

So you could say we are onto a good thing. 

The Udder Way keg system was created by Tassie café owner Ed Crick, who developed the system out of frustration that over 500 million single-use plastic bottles are used every year, with less than half being recycled.

Each unit holds 18L of milk, allowing refrigerated storage and dispensing of milk from an installed tap ensuring fresh and free-flowing milk, without the waste and clutter involved with conventional single-use plastic bottles and crates.

Schulz Milk in The Udder Way Keg System at Small Batch, North Melbourne

Since launching the partnership in August 2022 The Udder Way in collaboration with Schulz have:

• Removed one million bottles from landfill across Australia and New Zealand.

• 30 new businesses on board, joining us in the fight to remove single-use plastics from waste – with plenty more on the way in the new year!

• Removed approximately 13,000 milk bottles from waste in Victoria (that’s nearly 600kg!).

• Seen customers at retailers such as The Leaf Store, Wildings, and Goods Grocer change their behaviour and turn to filling and refilling glass bottles as the norm.

• Cafes such as CIBI, Sibling, and Bench Coffee set examples of how to remove plastic milk bottles from their venues and ultimately, rubbish bins, forever.

Reflecting on the partnership to date, Ed has said that The Udder Way’s growth in Victoria has been exceptional and their most successful launch.

“Our partnership with Schulz and subsequent rollout has exceeded all expectations. The uptake and receptiveness by cafes, retailers, and consumers has been phenomenal, and speaks to how environmentally conscious Victorian consumers are, and of course, how much they love Schulz Organic Milk!” says Ed.

We first launched Milk on Tap in 10 locations across Melbourne, in four months this has grown to include eight prominent retailers and 17 cafes.

Collingwood cafe, retail, and design concept store, CIBI, was one of our founding cafes to onboard our milk via The Udder Way keg system. 

General Manager at CIBI, Pippa James said they didn’t need to think twice when they were approached by The Udder Way to install Schulz Milk on tap.

“This is such a great initiative and has been so impactful on us and how we do business in terms of handling waste at CIBI. Our customers have the pleasure of drinking Schulz milk in all our milk-based beverages including CIBI blend coffees, tea and hot chocolates, and our staff enjoys the ease of milk on tap, as well as the huge reduction in, and management of, plastic waste on a daily basis,” says Pippa.

Head barista, Alec Guerzoni at CIBI, Collingwood uses Schulz Milk on tap via The Udder Way

What’s next?

Our sustainability journey is ever-evolving and we are always looking for new ways to improve how we do business in this space, along with seeking out new partners to collaborate with. There are many ways you can get involved in sustainability initiatives on a local level too - speak to your local council, check out your local community reuse initiatives at Recycling Near You, or learn some tips from Sustainability Victoria on recycling and reducing household waste and improving energy efficiency in the home as we move towards a circular economy.

Our Milk on Tap program is currently at capacity for 2022. If you would like to express interest in installing The Udder Way Milk on Tap System in your business in the future please get in touch here.

For more information on the Schulz x The Udder Way partnership, including comprehensive FAQ’s and a list of participating retailers and cafes, please visit the Milk on Tap page on our website.

Everything tastes better with cream!

The first time our Creamery and Cafe pastry chef Hila Perry made butter with our cream, she was working at the highly regarded Dinner by Heston in Melbourne. Hila clearly remembers saying, "I want to move to Timboon and make butter for the rest of my life.” And she did… well sort of.

Widely regarded by our customers as the best pure ‘creamy’ cream on the market, it’s made from our certified organic milk with no added thickeners or stabilisers. With a butterfat percentage of around 45%, it’s pure and simply thick cream!

Coming into the warmer months, we thought we’d share some of our favourite recipes from our kitchen, and our friends, that showcase the versatility of our cream, along with tips on what you can do with leftovers (although we doubt there will be any)!

Rich, smooth and extra creamy ice cream!

Hila’s recipe for no-churn ice cream is the ultimate summer indulgence. We use it to blend into our milkshakes to make them extra thick, or as a creamy pairing with our desserts. This recipe makes two litres of ice cream, serves around eight people and will keep stored in the freezer for up to a month. Enjoy it on its own as a vanilla treat or add your favourite flavourings to make a decadent sundae!

Salad anyone?

Our friends over at Morning Market in Fitzroy and Prahran recently shared a delicious vinaigrette recipe, perfect drizzled over spring vegetables and light summer salads. The combination of Chardonnay vinegar, lemon juice and our cream makes for a zingy salad dressing that you can use any time of the year.

What you’ll need:

100ml Schulz Organic Dairy Pure Cream

1 tsp of Dijon mustard

2 tbsp Chardonnay vinegar (they recommend La Guinelle)

1 clove of garlic, crushed

A generous squeeze of fresh lemon juice

Salt & pepper to taste

Method

Combine all ingredients in a small bowl then whisk together until smooth.

Dress washed leaves with a generous tablespoon of the vinaigrette then toss together. Finish with shavings of radish and chives.

OSTRO: Linguine with Lemon, Cream and Peas

Julia Busuttil Nishimura created this subtle yet satisfying pasta dish for us and it’s a great reminder that you can create tasty, light recipes with cream all year round. Not only is it quick to make, it’s a perfect dish as the weather begins to warm and fresh peas become available (although frozen ones work just as well)! The cream is gently perfumed with garlic while the lemon gives the dish a nice fresh lift. Other pastas such as tagliatelle or spaghetti would work well here too, as would asparagus or broad beans to replace the peas.

Any leftovers?

While we think you’ll love our cream so much there won’t be any leftovers, we’d hate for any to go to waste! How about a batch of our famous Creamery and Cafe Scones with sweet strawberry jam and a dollop of thick cream, or Hila’s Lemon Berry Pavlova topped with summer berries, mint leaves and whipped cream? Or reach for a comforting plate of Jill Dupleix’s foolproof creamy scrambled eggs – just a splash can improve the texture and flavour, turning this simple dish into a gourmet breakfast delight!

Although our cream has a long fridge life, if it ends up close to its best before date you can also freeze it. Whether it’s fresh or whipped, cream freezes well, and with a bit of stirring once it’s thawed, it’ll be ready to go!

Kindred Spirits - Miranda Sharp, Melbourne Farmers Markets

Long before we were selling our products through retailers, our main source of sales and connection with customers came through Melbourne’s vibrant Farmers Market network. Melbourne Farmers Markets (MFM) is a not for profit social enterprise dedicated to promoting and supporting Victorian food and producers, regional food cultures, seasonal produce, biodiversity, sustainable farming practices and strengthening relationships between the consumer and producer. 

Miranda Sharp, Melbourne Farmers Markets and Simon Schulz, Schulz Organic Dairy

Highly respected across Melbourne’s food scene and beyond, Miranda established the first farmers market of its kind at Collingwood Children’s Farm in 2002 and has continued to work tirelessly to support and promote regional producers to an urban audience. Miranda was instrumental in developing a set of standards for farmers’ markets across Victoria and has played a key role in founding the Victorian Farmers Market Association.

Why is it important to showcase regional producers, like Schulz Organic Dairy, at urban farmers markets?

 It’s easy to say we all want to know where our food comes from but there are very few ways to really meet the people who produce food for city consumers. MFM’s reason for being is ‘connecting Victorian farmers with urban communities’ so having regional producers at our markets means we achieve our purpose and make that expression a reality, not just a throwaway line. 

Shopping direct means the customer is giving all credit and the full dollar to the farmer which goes directly back to a regional community. It’s not an exaggeration to say that has a direct flow on effect in the future of farming families, jobs, services and mental health.

Coburg Farmers Market, Melbourne

What are some of the most successful / fulfilling aspects of running Melbourne Farmers Markets? 

The strength of our community during the tough times – we’ve been through fire, drought and now, sadly, floods. The lockdown years in Melbourne showed just how valuable the social, economic and supply networks became to us all, and that for all the sophistication and convenience of what we could do online, all we wanted to do was be together!

How do you scout for new producers? 

We are heartened that so many come to us by recommendation, but we also follow every lead we hear or see, we are furious networkers and we have true knowledge of regional Victoria so we know where to look!

What are your favourite Schulz products and how do you enjoy them?

Well, obviously we are very proud to have played a role in milk in glass, but also the yoghurts and we are suckers for a herb quark!

What are some of your fondest memories of working with Simon at the Schulz Farmers Market team?

I was delighted that my nomination of Simon for a Melbourne Food and Wine Legend Award (Simon won the HOSTPLUS Trailblazer Award) in 2018 was successful, and so well deserved in recognition of his family’s contribution to Victorian agriculture. His Grandfather, Hermann would have been very proud! 

I go so far back with Schulz that I remember clearly when Hermann rang me to ask if Simon could do a few markets. He said Simon was at a bit of a loose end and needed focus. That was about 2005, and the rest is history!

Our farmers market team still rise early every Saturday and Sunday morning to sell our products across Melbourne at various markets including Coburg, Alphington and Abbotsford. If you are lucky, you might even get to catch up with Simon, who still drives down to the big smoke occasionally to work alongside our team and chat with customers.

What Does it Mean to be Certified Organic at Schulz Organic Dairy?

In September we celebrate Australian Organic Awareness Month, one of the largest campaigns to promote all things certified organic, from fresh produce, packaged food and beverages to cosmetics and skincare.

With 50 years of organic and biodynamic farming under our belts, we are proud to say that all our products carry the Australian Certified Organic (ACO) ‘Bud’ stamp of integrity, considered one of the most respected standards in the world for organic production. 

Every year, our products and processes are rigorously tested through every step of the ACO process, from how we manage our paddocks all the way through to the packaging of our products.

As sustainable, regenerative farmers, we take a holistic approach to our farming practices, from the health of our soil through to our plants, animals, food, people and the environment in which we live and operate, to ensure everything works harmoniously. And of course, all our products are grown and processed without the use of synthetic pesticides, herbicides, chemicals, fertilisers or GMOs. 

Each year we are audited by ACO Certification Ltd, Australia’s largest certifier for organic and biodynamic produce, to ensure we comply with the relevant standards – in our case, the Australian Certified Organic Standards. 

Three Areas Where Schulz Ensures Organic Certification 

Traceability 

Ensuring our products are traceable from Grass to Glass is one of many steps in our organic certification journey, says our boss Simon.

“We ourselves are audited annually to make sure that all the products, all the feed, all the grain to all the ingredients that we put into our farm and processing are certified organic from an authentic source. Anyone that uses our products to produce their own certified organic products requires proof we are certified during their own audit, this way you can be confident that the whole supply chain has integrity.

So there's this authenticity across the chain if you're buying certified organic products.” 

Animal Health 

We’ve spent generations refining organic farming to produce the healthiest cows and most sustainable methods. We use no chemicals, hormones, herbicides or pesticides on our farm, to minimise the impacts of chemical use on the land and our livestock. 

Organic is not just ‘chemical free’. It is a 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. We are held to account by our certifiers that we are doing what we say we are.

The health of our cows determines not only the quality, but the safety, of the milk. Thanks to modern food science and the wisdom of traditional farming practices, we now know that the production of safe milk relies on optimum cattle nutrition and health. 

Healthy cows = healthy milk. It’s as simple as that for us here at Schulz. 

Labelling

So how do you know if a product is certified organic when looking on the shelves?

“Look for the bud Logo! We’re proud to be audited by ACO, to find out more about their work check out their website,” Simon says.

Schulz Shorts: Jarrod Ward, Schulz Farmers Marketeer

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

I wake up very early in the morning twice a month and fill a truck with delicious Schulz products to sell at various farmers’ markets around Melbourne. 

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

Oh no, I wouldn’t inflict such a movie on the world! 

What is your favourite thing to make with Schulz Products? 

It definitely has to be pasta with herbed quark. 

Tell us your favourite customer story from the Farmers Markets.

An annual customer always inquires if we sell soy milk, which is always entertaining. 

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

Assuming this is inanimate objects: Dostoyevsky novel, violin and an aeroplane.

What keeps you busy outside of working at the Schulz Farmers Markets?

My family, especially our two-year-old boy. This will become even busier in January with another boy due. I’ve also been studying for my Masters in Landscape Architecture for the past few years, which I’m looking to finish. 

What’s the best thing about getting up early for the markets? 

Seeing the sunrise during the warmer months. 

What is your go-to knock off drink? 

A dark beer like a stout or a porter.