The Normande
demonstrates that milk production can be accomplished without
losing essential breeding qualities.
Unlike specialized breeds, it has preserved hardiness and breeding qualities, such as fertility, calving ease, feet and legs, feed conversion and genetic diversity.
With 4.4% fat and 3.6% protein, the Normande has always been known as the French chee se breed thanks to such renown cheeses as Camembert and Pont-Lévêque or for the quality of its butter.
From the high plateaus of the Andes to the tropics, from the green pastures of Normandy to the dry lots of California, the Normande has proven its adaptability to a vast range of climates.
Whether it is used as a purebred or in a crossbreeding program, the Normande is responding to the new needs of North American dairy producers. We are pleased to introduce you to this unique genetics, a perfect fit for today's changing dairy world.