06/11/2026
THE STORY BEHIND OUR EVERYDAY STAPLES 🌿
From local cream to cultured goodness, a beautiful example of circular food production.
Our newest dairy project begins with beautiful, locally sourced cream from Leeuwenbosch, which is carefully churned into fresh butter.
But the story doesn’t end with the butter.
The buttermilk released during churning becomes the foundation for another extraordinary product. Rather than allowing this nutrient-rich by-product to go to waste, our partner kitchen inoculates it with a culture of Lactobacillus reuteri (also known as Limosilactobacillus reuteri), a bacterium with strains that have been studied for their probiotic potential.
Through a carefully managed fermentation and cheesemaking process, this cultured buttermilk is transformed into quark, a fresh, soft, creamy cheese with a delicate tang and wonderful versatility.
Quark sits somewhere between yoghurt and cream cheese. It can be enjoyed with fresh fruit and honey, spread on sourdough, incorporated into savoury dips, or used in baking and cooking.
Why we’re particularly excited
1. A beautiful no-waste philosophy. One locally sourced ingredient gives rise to multiple valuable foods. The cream becomes butter, and its buttermilk becomes quark. This is circular food production in action.
2. The magic of fermentation. By introducing a carefully selected bacterial culture, we transform a humble dairy by-product into something delicious, distinctive and potentially rich in beneficial live cultures.
3. Local value addition. Rather than relying on industrial processing or distant supply chains, we’re collaborating with skilled local food producers to create exceptional products from regional agricultural resources.
4. Food-system regeneration. This is exactly what Floreer exists to encourage: farmers, artisans and kitchens working together to make better use of what our region produces, retaining more value within our local food economy.
The bigger story
This isn’t simply about making another dairy product.
It’s about reimagining what we call a by-product. It’s about recognising that the output of one process can become the precious raw material of another.
From Leeuwenbosch cream to Floreer butter to beautifully cultured quark, a small but meaningful expression of a regenerative local food system.
Local goodness. Nothing wasted. More value created.
