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   


Ft Worth Stock Show, TX
Monday, January 21, 2019

Iowa State BSA Mtg
Manchester, IA
January 26, 2019

Wisconsin Canton 1 Mtg
Delafield Brewhaus
January 26, 2019

Memberships/Subscriptions Due
January 31, 2019

PA, NJ, DE, MD, VA Classification Apps Due
February 1, 2019

KY Queen & Princess Apps Due
February 1, 2019

Director Candidate Letters of Intent
for Districts 2, 8, & 9 Due to
BSCBA Executive Secretary
by February 1, 2019

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Database Login


The BSCBA Website is designed specifically for Brown Swiss breeders & enthusiasts!

Breeder Profile

Finney Farm: Why Not Milk the Good Ones?

By Melissa Hart

“In 2005, we made the trip to World Dairy Expo. I saw those big, beautiful Brown Swiss cows all lined up in a row and realized the worst cow in that line was ten times better than my best cow. I stepped back and said, “’If I have to get up every day and milk and feed cows, why not milk the good ones?’”

With a fresh perspective, Winford “Finney” Barlow went back to Hildale, Utah, and purchased five springing Registered Brown Swiss heifers from David Vincent in Burley, Idaho. He sold his grade herd of Brown Swiss ‘cull cows’ and laid a new foundation securing the future of his Registered Brown Swiss herd that would supply the milk for their budding on-farm dairy store.

While his transformation from grade to registered cattle happened in 2006, Finney’s love for the Brown Swiss cow began with a gift from his father-in-law. “After we got married in 1986, my father-in-law gave us a Brown Swiss bull and a heifer, and we raised them up and began milking in the back yard. My wife started making cheese and then pretty soon we had two cows and were making a little bit more cheese and then we began ‘Finney Farm Home Dairy’.”

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