Cattle : NORMANDE

Australian Status:

Country of origin : Normandy, France.

International status: Plentiful in France (about 3 million).

Arrived in Australia: 

Australian Population: approx. 300 cows (2019 census). 2022:

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. Decimated in WW1 and WW2, they made a good recovery, and are now plentiful in their home country.

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 Normade 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 these this breed's milk. They carry good levels of B and BB Kappa caseine, 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.

Organisation: None found in Australia but first crosses may enter the Aussie Red register. Some info above from the West Australian 15th December 2017. Some embryos also brought in, in 2020 (from their facebook page, Normande Cattle Australia).

Additional Notes:

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

page by Janet Lane.

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