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.

THE BROWN SWISS CATTLE BREEDERS’ ASSOCIATION OF THE USA

800 Pleasant Street, Beloit, Wisconsin 53511-5456
Ph: 608-365-4474    •    Fax: 608-365-5577    •    E-mail: info@brownswissusa.com

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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On-farm creamery adds value

Misty Meadow's ice cream, bottled milk proving popular


by Ron Johnson

SMITHSBURG, Md. - Milk more cows or find a way to add value to the milk?
That's the question the people at Misty Meadow Farm, Smithsburg, Maryland, had to answer. David and Betsy Herbst and their children were advised by the experts that they needed to milk 600 cows to support everyone.

"I liked our 100-to-150-cow herd the way it was," said Jenny Malott, one of the Herbsts' daughters.

They decided to make the farm's milk worth more money. The older Herbsts began visiting on-farm creameries and elected to try their hands at that.

Misty Meadow Farm Creamery opened in 2012. It turns out its own bottled milk and crafts a long list of ice cream flavors, plus fresh cheese curds.
David and Betsy run the creamery, aided by another daughter, Kimberly West. Meanwhile, Jenny and her husband, Justin, and Jenny's brother, Andrew, handle the farm work.

Jenny, an unabashed cow girl, manages the herd of approximately 150 registered Holsteins and Brown Swiss. Armed with a dairy science degree from Delaware Valley College, she especially enjoys the genetics aspect of the cattle.

Justin, with a business degree from Shenandoah University, has more of an affinity for working with crops. Said Jenny, "That makes for a good mix."
 

Misty Meadow Farm includes
Justin and Jenny Malott and
their children, Addison, Jillian
and Vivian.
Jenny is the herd manager and
Justin works with the crops on
their 600-cow dairy near
Smithsburg, Md.

 

 
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