Breeds of Dairy Cow
Animals are typically bred for either milk or beef, though rarely both. The migration of man has led to the spread of these breeds through out the world, although a few countries have retained their traditional breeds. For example, the rare Red Poll of Wales is used to make Llanboidy cheese and the rare Gloucester is used to make limited amounts of Stinking Bishop.
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Ayrshire - Originating in South-west Scotland, the Ayrshire Breed was first recorded on an official basis in the 1870`s. This hardy cow now represents 10% of the English herd. Excellent milk exceeded in richness only by Jerseys and Guernseys. |
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Gloucester - The Gloucester breed is a very ancient breed, numerous as early as the 13th century. They were highly valued for their milk (producing Double Gloucester cheese), their beef and for providing strong and docile draught oxen. However with the introduction of intensive farming techniques their numbers passed into decline in favour of larger and faster maturing breeds. By 1972 the breed was threatened with extinction with only one herd remaining. Fortunately, with the dedication and foresight of five devotees, the breed was saved. Today Gloucesters are still classed as `Endangered`. |
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Dairy Shorthorn - The Shorthorn breed of cattle, which we know today, has evolved over the last two centuries, from Teeswater and Durham cattle found originally in the North East of England. This breed represents only 2-3% of the British herd. |
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Jersey - The Jersey breed originated on the Island of Jersey, a small British island in the English Channel off the coast of France. The Jersey is one of the oldest dairy breeds, having been reported by authorities as being purebred for nearly six centuries. The breed was known in England as early as 1771 and was regarded very favorably because of its milk and butterfat production.
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Fresian - Friesians were imported into the east coast ports of England and Scotland, from the lush pastures of North Holland, during the 1800s until live cattle importations were stopped in 1892, as a precaution against endemic foot and mouth disease on the Continent. So few in number were they, that they were not included in the 1908 census. Today, Fresian’s represents 80% of Britain`s milk production and is found all over Western Europe and the USA. It has one of the highest milk yields of all cows. |
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Normandy - The Normande breed has its origin in cattle that were brought to Normandy by the Viking conquerors in the 9th and 10th centuries. For over a thousand years these cattle evolved into a dual purpose breed to meet the milk and meat needs of the residents of northwestern France. The present herd book in France was started in 1883. Though the breed was decimated by the Allied invasion of Normandy during World War II, there are currently 3 million Normandes in France. Their present role in France is to provide rich milk for the cheese industry while maintaining their excellent carcass quality. |
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Guernsey - The Isle of Guernsey, a tiny island in the English Channel off the coast of France, is the birthplace of the Guernsey cow. About 960 A.D., besieged by buccaneers and sea rovers, the Island came to the attention of Robert Duke of Normandy. He sent a group of militant monks to educate the natives to cultivate the soil and defend the land. The monks brought with them the best bloodlines of French cattle - Norman Brindles, also known as Alderneys, from the province of Isigny and the famous Froment du Leon breed from Brittany - and developed the Guernsey. |
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Braunvieh - is a German word meaning Brown Cattle. There were at least 12 types of brown cattle found in the mountains of Switzerland during the 1600`s. These animals showed a wide variation in type and size depending on where they were raised and they form the basis for the modern Braunvieh. Focused selection began in the canton of Schwyz. By the 19th century, breeders began to export these animals to surrounding regions. A breeders society was formed in Switzerland in 1897 and is called Schweizerischer Braunviehzuchtverband. In 1974, they accounted for 47% of the cattle found in Switzerland, second only to Simmental. |