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. 

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The BSCBA Website is designed specifically for Brown Swiss breeders & enthusiasts! (viewed best with Mozilla Firefox)

Breeder Profile

Winning Ways, Dairy Today
  Brienna, Bryan, & Christopher Voegeli

Hard work? Yes. Dedication? Certainly. But don’t discount the role tradition plays in helping farm families consistenly come out on top in the World Dairy Expo (WDE) Showring.

​For Bryan Voegeli, Voegeli Brown Swiss, Monticello, Wis., tradition traces back to 1854, when his Swiss ancestors homesteaded the farm where he now lives. His family registered the first Brown Swiss cow in 1895. His children, Brienna, 24, and Christopher, 21, are the sixth generation on the family farm.

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