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   


Indiana State Fair
August 15, 2017

Illinois State Show
August 17, 2017

Minnesota State Show
August 29, 2017

Classification Apps Due
September 1, 2017

New York State Fair
September 2, 2017

Northwest National
Puyallup, WA
Sunday, September 3, 2017

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

Breeder Profile

Combining their heritage

Voegeli, Candinas team up to make Swiss-style yogurt

Bryan Voegeli (left) and Markus Candinas are working together to create Yodelay, a Swiss-style yogurt. To create the product, Candinas uses the milk of Voegeli’s 220-cow registered Brown Swiss herd near Monticello, Wis.  PHOTO BY CASSIE OLSON

By Cassie Olson, MONTICELLO, Wis. -

Early in life, Markus Candinas fell in love with his Swiss heritage. A child of Swiss immigrants, he often travelled to his parent's home country to visit family and experience the culture. Meanwhile, Bryan Voegeli of Monticello, Wis., was growing up with a similar Swiss appreciation. Also a descendant of Swiss immigrants, Voegeli is the fifth generation to milk his 220-cow registered Brown Swiss herd.

After being introduced through a mutual friend, Candinas and Voegeli are combining their Swiss heritage in the form of Yodelay yogurt - a Swiss yogurt created by Candinas with the milk of Voegeli's cows.

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