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   


Active National Membership Deadline
for Voting Privilege
April 30, 2016

Colors of Kulp-Dale Sale
Saturday, May 7, 2016

Many Maples Brown Swiss Dispersal
Paul & Kathy Walrod, Georgetown, NY
11:30am, Saturday, May 7, 2016

June Bulletin Ads Due
May 12, 2016

Wisconsin Classification Apps Due
May 15, 2016

Memorial Day - National Office Closed
Monday, May 30, 2016

Classification Apps Due
June 15, 2016

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A tradition of teaching

SDSU continues 125 years of educating

Nicole Knips starts the evening milking shift at the SDSU Dairy Research and Training Facility. Knips, who is from Adrian, Minn., came from a beef farm and milked her first cow just over a year ago.

By Jerry Nelson,

BROOKINGS, S.D. - The first course in dairy was taught at South Dakota Agricultural College, as it was called at that time, in 1890. In 1896, the college acquired a herd of 25 cows that represented the six major dairy breeds. Today, South Dakota State University milks a herd of 130 Holstein and Brown Swiss cows at its Dairy Research and Training Facility, located one mile north of the location of its original on-campus dairy barn.

Peter Linke is the manager of the SDSU Dairy Research and Training Facility.   "This facility is a hands-on lab where our students receive real-world training for their careers in the dairy industry," Linke said.

The dairy barn at the Dairy Research and Training Facility was built in 1994. It has all the features one would expect to find on a modern dairy, including headlocks, a drive-through feed alley and freestalls that are fitted with cushy rubber mattresses. Cows are milked twice a day in a double-8 parallel parlor and each cow has an electronic ID necklace.

The facility also has features not found on most dairies such as box stalls where feed research trials can be conducted.  "There is competition for cows to be used in feed trials," Linke said. "The dairy science department has always been at the forefront of research and development. We are utilizing every opportunity to perform research with our animals."

SDSU students, who are employed by the research and training facility, do most of the milking and chores. 
"The majority of our employees are dairy science students," Linke said. "Between the Dairy Research and Training Facility and the new SDSU Davis Dairy Plant, our students can have the total dairy experience, from baby calf care to milk production to processing the milk and packaging it for the supermarket shelf."

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