A short drive off the highway on the valley's western flank, a herd of water buffalo supplies one of the few farmhouse buffalo dairies on this stretch of coast. The milk becomes mozzarella, the signature, plus feta, Persian feta, halloumi, gelato and yoghurt, with steak, sausages and mince from the same animals rounding out the range. Rather than sell only through markets, the family opened the farm itself: a licensed cafe serves lunch across the weekend and wood-fired pizza on Friday and Saturday nights, and visitors are walked out to meet the herd. Camping is offered on the bush block for those who want to stay. Everything is made in small batches on the property, and the cheeses turn up on menus around the Mid North Coast. It is a working farm first and agritourism second, the sort of place that repays the detour off the Pacific Highway.