South Australia's first sheep dairy, established in 1992 on 260 hectares along the Cygnet River and Gum Creek, still milks its own flock each afternoon. Around 1,200 ewes, a mix of Awassi, East Friesian, Merino and other breeds, supply the milk for cheeses and yoghurts made on site: haloumi, manchego, a hard kefalotyri, gorgonzola, labne and, more recently, gelato. Visitors watch the milking from a viewing gallery beside the cafe and Island Produce store, where the full range is sold and sampled, and interactive dairy tours run through the afternoon. The setting is a genuine working farm rather than a polished cellar door, and the cheeses have long been a fixture of the island's food reputation and of Adelaide's Central Market. A worthwhile detour off the road between Kingscote and the airport for anyone tracking down Kangaroo Island's producers at the source.