By unexpected snowfall this cow/bull came up in the snow. Photo taken in the summer, Switzerland, the Alps. Europe.
Brown Swiss is a breed of dairy cattle that produces the second largest quantity of milk per annum, over 9,000 kg (20,000 lb). The milk contains on average 4% butterfat and 3.5% protein, making their milk excellent for production of cheese. The Brown Swiss is known for a long gestation period, immense size, large furry ears, and an extremely docile temperament. Regardless, the Brown Swiss is quite a resilient breed of cattle; they are hardy and capable of subsisting with little care or feed. The Brown Swiss originated on the slopes of the Alps in Switzerland; because they were bred in this harsh climate, they are resistant to the heat, cold and many other common cattle problems.
The conventional, American breed known as Brown Swiss is actually quite different from the original Schwyzer Braunvieh cattle bred in Switzerland around the end of the 17th and 18th centuries. The first cows and bulls of the breed that became later known as Brown Swiss were imported from Switzerland into the United States by Henry M. Clark in the winter of 1869. William Tell, the bull, and seven cows called Zurich, Lucerne, Gretchen, Brinlie, Lissa, Christine, and Geneva. 25 bulls and 140 cows total were imported from Switzerland to America. While not an uncommon breed to find as the basis of a pure-blooded herd, the Swiss is also commonly encountered as a pet or token example on larger farms with mostly Holstein or Jersey cattle.
January 29th, 2013
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