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Monday 9am - 5pm Tuesday 9am - 5pm Wednesday 9am - 5pm Thursday 9am - 5pm Friday 9am - 5pm Saturday 9am - 5pm

Capella Meadows

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Capella Meadows

At Capella Meadows we make quality artisan cheese from happy goats. We want to bring the unique taste from our farm to your table. We hope you can taste it!

Quality organic artisan cheese from happy goats

Capella Meadows produces cheese on a small scale. Our farm is located in Huron County, organically certified and farmed with biodynamic principles. Our goats spend a lot of the summer grazing and during the winter months we provide them with hay and silage of the best quality possible. All our feed is grown on the farm and we always strive to improv

e our soil health and productivity and by that the quality of our milk. Our cheese gets produced without additives and we continually try to find a more and more natural way of cheese making.

03/31/2026

When our goats give birth mom and their kid(s) first move into our newborn pens.
Those pens give them a chance to get to know each other and learn each others smell and sound that help them recognize each other.
Additionally the limited space helps the kids to learn nursing since mom cannot move very far.
Usually mom and kids spend two days in one of those pens but sometimes bonding or learning to nurse can also take a little longer.
After the newborn pen they all move to our kindergarten group.
Those groups consist of around 10 goats and their kids. Here they learn to find each other within a larger group.
If this step is mastered successfully they can move into our main milking herd where they will have to find each other in a group of around 200 animals.
Most times the kids are about one week old at that time.

03/22/2026

The calendar tells me spring is here already.
The temperatures are still close to zero, we still have piles of snow all around the farm and the recent thaw period has transformed our yard into one big, messy mud puddle.
But is is undeniable, spring is coming.
The first flower buds are pocking through the left-over snow, the first goat kids are being born and the fields around us are covered in tundra swans that are migrating north.
What a blessing after a long, snowy winter!

02/27/2026

Today was barn clean out day.
On average we clean out our barn every three months. In between we only add fresh straw every couple of days to keep it cozy for the girls.
Over the winter months it can happen that we are not able to clean it up as often. Temperatures way below freezing prohibit keeping barn doors open for any extended period of time.
We were waiting for some time now for the right weather conditions to go at it.
And today it was finally time for some good spring cleaning, the girls love it!
And the farmers too. The manure that we got out today will be the fertility for our land in the coming cropping season.

02/02/2026

We woke up to a gorgeous winter morning today. Such a cold and quiet beauty out there!
Farming is a very intense lifestyle. From spring until fall life runs on full speed and the farm is buzzing with life. But as soon as the first snow falls things start to slow down. Everything has to be cleaned up and stored away for the winter, animals and humans move inside.
The winter is the time to rest, recharge empty batteries and then start to plan for a new season.
After a very quite month of January we are now really starting into the planning stage for the new year. There are a lot of plans that need attention, a new barn extension to give our animals more room, new cheeses to bring out more exiting flours of our milk and of course a lot of crop planning...
We for sure need another month or two of winter to be ready for the new season.
But the anticipation is rising because it will another exciting year!

12/30/2025

2025 is coming to end. What a year it has been for us!
Building and than starting to operate our own on-farm cheese plant was challenging, intense and very rewarding.
We would like to take this moment to thank everyone that supported us along the way.
A huge Thank you! to all of you who are reading this post. It means that you are one of the many people whose interest in our story and products gave us the confidence that our cheese business is ready for the next phase.
Thank you to and our private lenders who trusted us to use their financial support wisely.
Thank you to our crew of employees who helped build with us for countless hours. It was a lot of fun working with you on this huge project!
Thank you to our families and friends who stepped in when things got tight.
Thank you to JKM Heating And Cooling, .ca, , , , , and all the other local contractors and suppliers that did their part to make everything come together.
Thank you to for all their support, advice and encouragement along the way.
We are so grateful for all of you and the role you played in making our cheesy dreams come true.

12/24/2025

A Merry Christmas season to you all!
May you find some quiet moments during the last days of this year to reflect on the months that have gone by.
And may you be full of anticipation of what the future might bring for you.

“Year’s end is neither an end nor a beginning but a going on,
with all the wisdom that experience can instill in us.”
Hal Borland

12/16/2025

Join me for a day of cheese making:
Early in the morning we fill the cheese vat with milk (picture 1).
After the milk is pasteurized, culture and rennet are added. The let the milk transform into a gel, the curd.
Around noon the curd is ready to start with the next step, cutting the large mass of gel into tiny cubes (picture 2).
This shape helps the milk gel to separate into solid and liquid - cheese and whey.
Then the whey is drained out of the cheese vat and the remaining cheese curds are filled into cheese moulds (picture 3).
Those are stacked in our cheese press where the curds are pressed into a homogeneous mass and get their final shape (picture 4).
Salt is added at some point during this process, which can differ depending on the type of cheese.
The last step is the aging of the cheese during which the cheese will develop it's specific flavour.
In this case, these blocks of cheese will turn into delicious Feta within the next two months.

11/11/2025

On Sunday launched a cookbook, featuring recipes from local chefs and using ingredients grown or produced in Huron County.
At the launch event, guests could get a taste of some of the recipes, meet some of the ingredient producers and get their own copy while supporting United Way and their projects in Huron County.
We are honoured to be a part of this book, which is way more that just a cookbook.
It showcases the beauty and abundance of our county, gives a lot of insights into the stories of the food produced here and on top of that has a gorgeous design.
We got some copies that will be available in our farm store. 100% of the proceeds will go to United Way to support local projects.

Aside from the cookbook we have:
☑️ our cheeses (Cream Cheese, Feta & Cheddar) in both small and larger units
☑️ whole and light wheat flour: milled from our organic wheat by a local stone mill
☑️ wheat berries if you prefer to mill your own flour
☑️ pasture raised beef and sheep & goat meat
☑️ potatoes & red beets grown on our farm
☑️ other seasonally available products from our farm
Check out our website for opening times and where to find us.

10/23/2025

Do you love cheese as much as we do?
Then you might want to join us on Saturday for the .
There will be lots of great Ontario cheese makers showcasing their products plus some wineries, breweries and other artisans.
We spent the last couple of days cutting lots of cheese and lots of samples and are now fully stock and ready to go!

10/03/2025

Did you know we have added some pigs to our farm?
They take care of the waste products of cheese making - the whey and the odd block of cheese that doesn't turn out the way it should.
Yesterday, during feeding, a door wasn't closed properly. We found out because they came for a visit to the field where we were making hay.
The first attempts on bringing them back to their pen were absolutely not successful.
Luckily we were able to get some of our aged cheddar (that had gone a little mouldy) which convinced them very quickly to run back home and check out their feed trough.
Lesson learned: nothing beats a delicious piece of cheese!

09/21/2025

This is what a win-win-situation looks like:

Over the last years our bush has slowly but steadily spread into our fields.
It was always in the back of our minds that we should do something about it.

This summer with a long dry spell, resulted in less growth on our pastures and not enough feed for our young stock.

The solution: we fenced in the edges of our bush and let the goats do the work of pushing back the bush into it's original boundaries. And they are absolutely loving it!

Goats are naturally browsers (animals that feed on leaves, soft shoots and shrubs) compared to cows and sheep that are grazers. So being let loose in our bush felt like a dietary upgrade to them. And we are happy to have one less job on our to-do-list :)

Address

44053 Moncrieff Road
Brussels, ON

Opening Hours

Monday	9am - 5pm
Tuesday	9am - 5pm
Wednesday	9am - 5pm
Thursday	9am - 5pm
Friday	9am - 5pm
Saturday	9am - 5pm

Telephone

+15194929429

Website

http://capellameadows.ca/

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