Island Pure Sheep Dairy
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.