Beautiful, cosmopolitan, sometimes decked out with a bell around the neck, this mixed-race straight from the mountains of Switzerland appears as a real cow Epinal, uh, Simmental!
Story of a cow in full revival
The French Simmental, part of widespread population “red pie” of mountains, is originally from Switzerland but is high in the east of France long ago. The Herd Book (genealogical record) was created in 1930 in Dijon, under the name “Red Spotted in the East”. The race then experienced a meteoric rise, and gained a dominant position in France. However, from the 1960s, it saw its workforce drop dramatically despite its name change to “Pie Rouge de l’Est”. Concerned, the abandonment of mixed race in favor of beefing or specialized dairy breeds.
It was not until early 1990, while the specialized breeds showed their limits, the situation began to clear. UPRA (National Unity for the breed of cattle) decided to tie the cow to clear his origins and his name world famous: she became “French Simmental” and had a revival of growth, notably through a strong development in the heart of Massif Central. The recovery was assured!
Found a success
The Aveyron (Massif Central) remains today the leading department of the race, but it also grows in parts of western France. Its numbers are growing. The French Simmental indeed presents qualities highly valued by farmers: natural resistance to diseases, good fertility, rapid return to heat after calving, adapting to all farming systems … It is particularly interesting in grassland farms because it can value of the roughage.
With these skills and outstanding performance dairy, it has been retained, with the Aubrac, in the specifications Laguiole AOC cheese. In general, the French Simmental is coveted in areas of cheese production, while providing significant income breeders because of the quality of its meat. Calves in particular are very popular and sold more expensive than traditional dairy breeds. Mixed-race par excellence, the French Simmental has not finished building!
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