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
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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. 

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Wind Mill Farm Boasts Triplet Heifers

On June 2, 2014, Wind Mill Farm delivered three, live heifer calves, named Meanie, Miney and Moe, from Wind Mill Jenner Mynce, a 6-year-old Brown Swiss cow. This triplet phenomenon is not the first for the Brown Swiss farm in Pine Grove, PA, however, it is the first time all of the calves were healthy heifers. According to Holstein World, the fact that all three calves are live heifers makes this a 1 in 8 million chance.

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