For the last 25 years, CAPRA has taken the lead as a real specialist in goat's cheese and continues to hone its techniques, with the constant aim of meeting its consumers' demands. Discover all the CAPRA cheese know-how through its different ranges.

  • Foundation

    The Capra factory was established in the industrial zone of Halen. Then the company took care of the entire process: from collecting the goat's milk to processing it into pasteurized curd.

  • Fusion

    Fusion with the Midgard cheese factory in Werchter. During this period the Merlin range was born.

  • Expansion

    The surface of the production site was increased fivefold to 8000 m².

  • Takeover

    CAPRA took over Amalthea. The company started to make the bacon cheeses.

  • Eurial

    Capra came into the hands of the French dairy group Eurial (4,500 producers). Capra's turnover increased sharply, from 25 million euros per year in 2009 to 55 million euros per year in 2015.

  • Fusion

    Fusion of the Eurial group with the French agricultural and food cooperative Agrial (12,500 producers).

Our values

Our land:

CAPRA values milk from local producers. Our know-how goes to improve Quality :

CAPRA prioritises meeting consumer demands, on a constant quest for quality.

In order to get a high quality product, CAPRA follows the traditional method helped by modern equipment.

BRC and IFS certified, the CAPRA site guarantees everyone's safety from staff to consumers.

Our products

All our products are manufactured using pasteurised goat's milk, coming straight from local producers. 
We offer 4 different product families: mature logs, fresh logs, roughly shaped cheese and bacon-wrapped cheeses to be baked.

Key figures

60 farms

53 million litres of goat's milk transformed per year

7,000 tonnes of products manufactured per year

Our customers

We sell our products locally in Benelux countries, in Europe and beyond.
Our customers are mainly hypermarkets and wholesalers.