Around a decade ago, Claus and Summer Christoffersen stood at a crossroads, entirely unfamiliar with the world of farming and dairying. Both hailing from different corners of the globe—Claus from Denmark and Summer from Thailand—they were busy carving out careers in finance.
In an unexpected turn of events, Claus decided to rekindle a childhood dream and laid the foundation for Copenhagen Goat Milk.
Their leap into this different lifestyle has piqued the curiosity of many, with frequent inquiries about their choice to raise goats over other livestock. Claus shares his passion candidly: “I really like goats.” The journey began when he encountered these creatures for the first time at the tender age of 10 during a drive with his father. “We went over the fence and hugged them, and from that moment on, I wanted to have goats. But life—30 years of it—came in between.”
The pivotal moment came when they joined a self-sufficiency project while living near Copenhagen, where they nurtured a modest backyard of 400 square meters filled with rabbits, chickens, bees, and an abundance of vegetables. One evening, Summer discovered that goat’s milk could be transformed into soap—a revelation that propelled Claus to declare, “Okay, let’s get goats.”
What started as a whimsical idea quickly spiraled into something more substantial. “We got more and more goats,” Claus chuckled, recalling how a farming friend advised them, “You should move to the countryside now.” Indeed, they took that advice to heart.
By 2017, the couple made their home in Jystrup, a quaint town in Zealand, where they now care for over 100 goats across approximately 32 acres. Claus has taken charge of the farming side, which includes milking and employing regenerative agriculture practices. His holistic grazing approach allows goats to explore new patches of land regularly, enhancing the quality of their milk while benefiting the environment and soil.
Although he still juggles his role as a business controller three days a week, Claus aims to focus entirely on farming by February 2026.
Meanwhile, Summer manages the dairy aspect of their venture, crafting French-inspired cheeses and yogurt. She acquired her skills through online tutorials, books, and conversations with knowledgeable peers. Their micro-dairy, situated right on the property, operates on the principle of fresh, daily milk from their goats.
After morning milking, the goats enjoy a carefree day of grazing with their young ones. Remarkably, the couple runs the farm without any outside help; their daughter lends a hand, providing her with invaluable life skills. Claus reflects on this, noting, “Being able to milk 70 goats gives you a sense of responsibility. A farming person is someone you can depend on.”
They raise Danish Landrace goats, a robust breed ideal for the local climate. With around 130 goats on their farm, only a fraction currently produces milk sufficient for growth. “But we’ll get there,” Claus optimistically asserts.
Their products are available in their farm shop, at markets, and through businesses in Copenhagen. What they earn may not fund a globe-trotting lifestyle every year, but Claus remarks, “That’s not what we aspire to.”
### Goat Farming Across the EU
While the Christoffersens’ story is heartening, it exists amid a troubling trend across the European Union: a significant decline in goat populations. In 2024, the EU reported 10 million goats, a 1.6% drop from the previous year and a staggering 16.3% decrease since 2014. Greece, Spain, France, and Romania lead as the primary goat producers in Europe.
### Organic in Denmark
Copenhagen Goat Milk’s offerings are organic, a notable draw for Danish consumers. Denmark boasts the highest market share of organic products globally, a trend reflected in the growing demand for organic food, which accounted for roughly 13% of the total retail food market in Denmark in 2020, according to the Danish Agriculture and Food Council.
