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Brown Swiss

Brown Swiss is a breed of dairy cattle that produces the second largest quantity of milk per annum, over 9,000 kg (20,000 lb). The milk contains on average 4% butterfat and 3.5% protein, making their milk excellent for production of cheese.

The Brown Swiss is known for a long gestation period, immense size, large furry ears, and an extremely docile temperament. Regardless, the Brown Swiss is quite a resilient breed of cattle; they are hardy and capable of subsisting with little care or feed.

Brown Swiss cattle can be grey, dark brown, tan or even almost white in color. Their hooves, muzzle and switch are usually black. They are often noted for their big floppy ears and docile temperament.

Perhaps the oldest of all dairy breeds, Brown Swiss originated in the valleys and mountain slopes of Switzerland around 4000 B.C., according to some historians.

Today, the beautiful Brown Cattle can still be found across the globe, including in the United States, where the largest concentration is in Wisconsin, Iowa and Ohio. The world population of Brown Swiss is reported to be about 7 million, which ranks either first or second in world-wide population of dairy cattle.

Brown Swiss are low-maintenance, high producing, adaptable cows that live a long time and make money for dairy producers.

High Production

Brown Swiss yield large volumes of milk with high components, boasting an ideal fat to protein ratio for cheese-making. For this reason, Brown Swiss producers often receive more money per 100 pounds of milk than owners of other breeds. A low somatic cell count also contributes to the demand for Brown Swiss cattle. The average 305d ME for Brown Swiss is 22,252 pounds of milk, 886 pounds of fat and 731 pounds of protein.

Adaptability & Longevity

Brown Swiss withstand both hot and cold climates and thrive in a variety of terrains and management systems. Their longevity, dairy strength and outstanding feet and legs make Brown Swiss cattle the obvious choice for modern dairy farms.

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