The People

behind Capella Meadows

Edda Boettcher

Edda was born in Germany where she definitely loved to eat cheese but didn’t think about cheesemaking yet. When she moved to Canada and on the farm she got more and more into the idea of transforming the goat milk produced on the farm into something unique and tasteful.

She took as many different cheese courses and opportunities to learn about cheese and cheesemaking as possible and will be our main cheese maker as soon as our cheese plant is ready to go.

Erik Boettcher

Erik was born on the farm and learned agriculture from day one. He took a year of study in biodynamic agriculture in Germany. After coming back, he and his brother Martin decided to get into dairy goats.

Now he wants to take the next step to refine the product of milk and by that intensify his way of farming.


The Farm

Capella Meadows is part of the Boettcher Family Farm in Huron County.

Here, two generations farm about 400 acres certified organically and biodynamically.

The farm is home to three families, ~250 sheep ewes and their lambs, 200 milking goats and young stock, working dogs, some chicken, some beef cattle, a few horses, …

We grow some cash crops, some vegetables, feed for our animals and lots of pasture.

In 2014 Erik and Edda together with Erik’s brother Martin and his wife Maria bought a herd of goats.

For the first years the milk was sold but in spring 2018 the cheesemaking adventure started.


The Goats

We are milking about 200 purebred French Alpine goats. Unlike the white Saanen, the most common breed in goat dairy production, Alpine goats are very colorful and strong-willed. They are very curious, try to nibble on everything they can reach and like to get some special attention once in a while.

What might seem a bit unusual about our goats are their horns. Most goats in Canada get dehorned at a young age, to prevent injuries.

On our farm we do not dehorn, since we believe that having horns is part of the individuality of a goat. Instead we give them a bit more space, which works as well.

(you might find goats without horns in the pictures, these are from the original, dehorned herd we bought when starting out)

The milk of Alpines is very nutritional and healthy and a good basis for the quality we want to achieve in our cheese.


The Cheesemakers

For now our cheese gets produced by Gordon’s Goat Dairy –

In 2019 we plan to build a cheese plant to produce our cheeses right on the farm.