Originating from the Swiss Alps, the Brown Swiss are a highly adaptable breed that can thrive in a variety of environments, hot, cold and even mountainous. They are a strong, medium sized animal with a distinctive grey-brown coat. The chest is deep with well-sprung ribs. Cows have well-attached udders with excellent teat placement and good legs and feet making for long life cows.
The Brown Swiss produces milk with extreme fats and proteins and has a high resistance to mastitis, making it ideal for cheese makers. It is the second best breed (after Jersey) for improving protein percent as confirmed by AHDB comparison figures. The breed is also incredibly efficient having excellent feed conversion rates, providing a great option for less intensive systems.
When used in crossbreeding systems, the Brown Swiss offers ease of management with quality milk production, good temperament and longevity. They will produce a robust crossbred cow that performs well on grazing systems.
|Name||Milk Kg||Fat Kg||Fat %||Protein Kg||Protein %||Prod. Rel||Type||Mammary||Leg & Foot||Stature||SCC||Dtr Fertility|
|Shiloh Brookings CADENCE||458||16.7||-0.03||14.1||-0.02||80||0||0.6||-0.8||0.5||-13||5.1|