Our Family Cows
Our cow breeds
Brown Swiss - originating in Switzerland, they are one of the oldest breeds in existence. She is recognized for her immense size, large furry ears, and an extremely docile temperament. Brown Swiss like to take charge of a mixed herd, their large size lends itself to their leadership skills. Brown Swiss milk contains on average 4% butterfat and 3.5% protein, making their milk excellent for production of cheese.
Fleckvieh - a breed of dual-purpose cattle suitable for both milk and meat production. Originating in Central Europe in the 19th century from crossbreeding of local stock with Simmental cattle imported from Switzerland. The Fleckvieh cow is a gentle giant, often colored a vibrant burgundy red. As dairy cow, she produces high quality milk with fat levels on the high end of the industry standard norm in the 4.2 percent range. Also, milk protein levels are in the 3.5% to 3.8% range. The animal’s milk quality is essential in making good quality cheese.
Guernsey - dairy cattle from the island of Guernsey in the Channel Islands. She is fawn or red and white in color; she is hardy and docile. Her milk is rich in flavor, high in fat and protein, and has a golden-yellow tinge due to its high β-carotene content. The milk also has a high butterfat content of 5% and a high protein content of 3.7%; Guernsey milk contains 12% more protein, 30% more cream, 33% more vitamin D, 25% more vitamin A and 15% more calcium than average milk. The Guernsey cow is one of the most gentle among dairy cows.
Jersey – She is a small dairy breed. Similar to Guernsey, they were originally bred in the Channel Island of Jersey. The breed is popular for the high butterfat content of its milk and the lower maintenance costs attending its lower bodyweight, as well as its genial disposition. Jersey milk contains 4.84% butterfat and 3.95% protein. Jerseys are full of personality and love to follow a feed bucket across the farm.
Tarentaise - originating in the rugged Savoie region of France, in the Tarentaise Valley in the French Alpine Mountains in 1859. Today, the French use the breed solely for milk production and for the making of Beaufort, a Gruyere-type cheese. She is on the smaller size but with remarkable muscle development in the back legs and hips. She is agile and quick.
Swedish Red – most common dairy breed found in Sweden. Their milk is of very good quality with a fat content of 4.4 percent and 3.6 percent protein content. She is known for her resiliency, overall good health, and longevity.