Our producers’ herd includes many different breeds of cows. The main ones are:
The Montbéliarde breed is descended from the Pie-Rouge Continentale population and produces milk for high quality cheese. It is one of the cows authorised for the production of Comté, Mont d’Or, Morbier and Emmental Grand Cru. In the summer, the Montbéliarde are fed exclusively on fresh grass and in the winter on dried hay.
The origins of the Vosgienne breed go back to the 17th century. The Vosgienne is easily recognisable by the broad white stripe on its back and the small black spots on its head. It is perfectly adapted to mountain breeding because it is not very sensitive to temperature variations. It is a hardy breed.
This is the world’s leading dairy breed. The Pie Noire was brought into northern France at the beginning of the 19th century. First named Hollandaise and then Française Frisonne in France, its name was changed to Prim’Holstein in 1990.
Robust and resistant, it belongs to the large family of red cows. It is easily recognisable with its light red or even blonde spots that cover almost the entire flanks and back. The Simmental is renowned for the high protein and fat content of its milk. Its material ratio is excellent for cheese production
Brune des Alpes
The Brune des Alpes is native to Switzerland. It was introduced into France in the 19th century. It is a breed adapted to the mountain climate but also to the heat. Its protein-rich milk is an interesting raw material for cheese production.
The Jersiaise breed has been in France for over three centuries. The origin of the breed is the island of Jersey, located in the English Channel. The Jersiaise can be recognised by its beautiful fawn coat and its small size. Its milk is the richest of all cattle breeds and is ideal for processing into cheese.