Why Brown Swiss

Please Wait a Moment

Why Brown Swiss

The Milk for Quality plus Quantity

  • Protein (casein)-to-Fat Ratio Ideal for Quality Cheese Production
  • Higher Cheese Yield with 75-80% Breed Average Kappa Casein B/B
  • Better Digestibility with 65-70% Breed Average Beta Casein A2/A2
  • Naturally High in Long Chain Volatile Fatty Acids or VFAs
  • Conjugated Linoleic Acid (CLA) Advantage
  • Low Somatic Cell Score


The Cow for All Environments

  • Strong Feet & Legs mean Great Mobility for Grazing or Confinement
  • Well-Attached Udders that Last
  • Aggressive at the Feed Bunk
  • Superior Grazers
  • Greater Heat Tolerance
  • Longer Productive Herd Life
  • Higher Salvage Value
  • Frames with Substance
  • Co-mingles with other Breeds
  • Adaptable to All Dairy Set-ups
  • Perfect Teat Placement for Robots
  • Adapts Well to Climate Extremes or Altitude
  • Dark Pigmentation of the skin around their eyes reduces susceptibility to pinkeye disease
  • More Resistant to disease and problems from insects, particularly ticks
  • Docile Temperament for Juniors to Handle


The Breed for Crossbreeding Genetics

  • Most Profitable F1-Crosses with Holsteins
  • Realize High Production and High Components
  • Increase Fertility
  • Less Calving Difficulties
  • Greater Longevity
  • Add Dairy Strength
  • Maintain Frame


US Brown Swiss

The Contemporary Cow For Today's Milk Market