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.

Breed Facts

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 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 4 million, which ranks either first or second in world-wide population of dairy cattle. The Brown Swiss you see grazing across the United States countryside descend from initial importations of 25 bulls and 140 females from Switzerland.

Breed Attributes

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 23,090 pounds of milk, 935 pounds of fat, and 767 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.

Left:  Brown Swiss milk provides many marketing opportunities for dairy farmers because it meets both fluid and cheese market demands.  The large percentage of fat and protein components it contains enables farmers to receive higher premiums.  This Georgia dairy direct distributes their Brown Swiss milk.

Right:  Brown Swiss are very heat tolerant, but also do well in cold climates.  This Brown Swiss calf in Wisconsin stays warm with a bright pink calf coat.

Parts of the Dairy Cow