When Richard and Helen Dorresteyn imported New Zealand's first milking buffalo herd, many questioned whether it would ever succeed. Two decades later, Clevedon Buffalo has become an award-winning producer of artisan mozzarella, buffalo cheese and premium buffalo meat, supplying top chefs, Air New Zealand and international markets. Their remarkable journey explores the unique qualities of buffalo milk, the challenges of pioneering an entirely new dairy industry, and the determination required to build one of New Zealand's most distinctive farming businesses.

Kaipaki Dairies is proving sustainability in dairy farming is about more than a single initiative. Alongside a high-performing 620-cow dairy operation, Paul and Sue Bardoul have built an on-farm milk processing business focused on reusable bottles, refillable pails and direct supply to local cafés, businesses and communities. Their approach combines animal welfare, long lactation management, farm diversification and practical sustainability solutions to reduce waste while delivering fresh, locally produced milk. This story explores how Kaipaki Dairies is challenging the industry to consider what sustainability really means.