It's easy to understand
why Brown Swiss cattle (or Braunvieh) are so popular. The
Brown Swiss breed is known for their exceptional feet and
legs. These strongly built animals will last in any dairy
operation for many lactations due to their sound feet and
leg structure and well-attached udders.
These beautiful brown
cows have been around for hundreds (and perhaps thousands)
of years and their rugged, mountainous native home has brought
the characteristics of strength, robustness and longevity
to the fore.
Brown Swiss cattle
produce good quality milk (and volume), protein and butter
fat making the breed an excellent choice for both milk and
cheese producers. Indeed, Brown Swiss cattle produce the best
fat to protein ratio of any dairy breed for most cheese production.
Good meat output means that the Brown Swiss can also be used
for beef purposes.
The breed has a quiet,
docile temperament and is renowned for their role when crossed
with other dairy or beef breeds improving the production
and strength of the parent breed.
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