Cattle : Normande

Country of Origin

Normandy, France

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Australian Status

International Status

Plentiful in France (about 3 million)

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Uses

Meat and Milk

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Breed Traits

Dual purpose cattle. Red and white, although many are brindled and white. Their eyes are invariably ringed in colour. Small, inward curving horns, all white. 

Milk makes great cheese - authentic camembert cheese is properly made from Normande cows; it is earthy and nutty and robust. Pont-Lévêque and Livarot are two other cheese famously made from the milk of Normande cows; the former is now being made in Australia, properly, from this breed's milk. They carry good levels of B and BB Kappa casein, needed for curdling for good cheese. High protein A2 milk.

Great resistance to mastitis. Famous for a docile temperament. Robust build. Great udders. The meat is also famed for flavour, tenderness and is naturally marbled - marketed as Normande to gain top prices and usually winning taste tests.

A good forager, good doer. Good strong legs and feet. Adaptable to a wide range of climate and used to cold winters.

Fertile, easy calving.

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History

From Normandy, north west France. Known for many centuries. Descended from Viking cattle - Normandy was settled by Vikings - in the 9th and 10th century. The herdbook was started in 1883. Although decimated in WW1 and WW2, they made a good recovery, and are now plentiful in their home country.

History in Australia

Some embryos also brought in 2020.

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Breed Organisation

None in Australia.  

Facebook page:  Normande Cattle Australia

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Australian Population

2019: approximately 300 cows

2022: 300 breeding age females

Photo Credit

Normande cattle on Lorraine Robertson's dairy at Allandale East, South Australia. The Robertson family run about 200 Normandes and upgrades. Photo kindly supplied by Lorraine.

Page by Janet Lane

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