Brown Swiss are known for
dairy strength

Originating in the Swiss Alps, Brown Swiss adapt well to high altitudes and hot or cold climates, while producing large volumes of milk, ideal for cheese-making. Their unique ability to yield high components with an ideal fat-to-protein ratio sets them apart from other dairy breeds. 

Correct feet and legs, well-attached udders and dairy strength contribute to their exceptional productive life, allowing them to thrive in any modern dairy set-up. Style, balance and fancy frames also make Brown Swiss easy winners at county, state, national and international shows.


800 Pleasant Street, Beloit, Wisconsin 53511-5456
Ph: 608-365-4474    •    Fax: 608-365-5577    •    E-mail:

The Brown Swiss Association was established in 1880, registers about 10,000 animals per year and serves about 1800 combined adult and junior members. It is governed by a 10-person board of directors elected by and from the membership.

BSCBA Mission Statement... To promote and expand the Brown Swiss breed with programs that assist the membership and industry to compete favorably in the market place now and in the future.

Today’s U.S. breeders have built upon the breed’s rich heritage to develop a worldwide demand for their cattle in both the show ring and commercial dairy herd. 

   Upcoming Events   


BSCBA Office Closed
Memorial Day, May 29, 2017

Classification Apps Due
June 1, 2017

Colorado State Show
Morgan County Fairgrounds, Brush, CO
Saturday, June 3, 2017

Colorado Dairy Youth Extravaganza
Greeley, CO,
Sunday, June 4 - Tuesday, June 6, 2017

Oklahoma Brown Swiss Field Day
Hawk Dairy, Hennessey, OK
Tuesday, June 13, 2017

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The BSCBA Website is designed specifically for Brown Swiss breeders & enthusiasts!

Breeder Profile

Over a Century of Tradition with Fick’s Swiss

copyright 2017 Photos and Written by Alec Schoof,
published on

It was milking time when I arrived at Galen & Sandy Fick’s farm. Galen was tying up the cows in the 56-cow tie stall barn, after having them outside briefly that afternoon. A typical dairyman, Galen instantly apologized that some of the cows were a little dirty after several hours outside on a dreary day, but they weren’t. Galen’s hired man, Brennan arrived at the same time I did. According to Galen, Brennan works 2 1/2 hours in the morning and 2 1/2 hours in the afternoon seven days a week with every other weekend off. Galen emphasized how important Brennan is to his dairy, labeling him as his main man and stating how lucky he is to have him.

Stepping into the house, one is immediately aware of Galen’s interest, Brown Swiss dairy cows. The entrance boasts a Bonnie Mohr Brown Swiss print and a set of cow bells from Switzerland, birth place of the Brown Swiss cow. Before taking a seat at the kitchen table, Galen eagerly detours me to the curio cabinet in the living room containing Brown Swiss model cows, and other collections including Brown Swiss memorabilia from his parents. Galen indicated that one of the model cows was purchased in an antique store, later adding with a chuckle that he is “always looking for brown cow things.”

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