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Brown Swiss may be light brown, dark brown, or brownish-gray. The nose, horn tips, and tail switch are black. The horns slant forward and upard.
This breed is larger than most dairy cattle. Milk production ranks second only to that of Holsteins. The milk is pure white and rich in nonfat solids, minerals, and lactose. These qualities make the milk of Brown Swiss cattle excellent for cheese.
One of the oldest breeds of dairy cattle, it was first raised in the canton of Schwyz in Switzerland. It was brought to New England in 1869, and is now raised throughout the United States and Canada.
This page was last updated on February 12, 2017.