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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Saying goodbye to a lifetime in dairying

Olsons sell top producing Brown Swiss, Holstein herd


by Krista Kuzma, DairyStar.com

 

Jo and Les Olson are retiring from dairy farming, [having sold over 150] cows of their 250-cow herd during a sale they [hosted] on their dairy on Sept. 23 near Spring Valley, Minn.
PHOTO BY KRISTA KUZMA

• •

SPRING VALLEY, Minn. - After 38 years of milking their own herd, Les and Jo Olson are saying goodbye to their cows.
"There have been a lot of good times out here. We're sad this isn't quite the way we wanted to end our dairying life, but at least we are doing it together. Our family has been a big help," Jo said.
The Olsons [dispersed 160] of their 250 cows during a sale that [was held] Sept. 23 on their dairy near Spring Valley, Minn.
"We're only selling our top cows. The younger ones that aren't perfect will probably go to dairy auctions. The older cows - 8, 9, 10 years old - those ones will be tough to sell. No one wants to buy those cows and we have a lot of those," Jo said about their half Holstein, half Brown Swiss herd.
The Olsons will keep a group of heifers to use their feed and sell them before they calve.
Although the Olsons were planning a retirement soon, the process was expedited when Les had two hospital stays in July and August with campylobacter, a bacterial infection, which turned into Guillain-Barre Syndrome, a neurological disease that attacks the coating of the nerves.


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