Jersey Herd on a French Farm: Farmers Discuss Milk Composition and Cheese Yield
Ahead of the national Jersey breed showcase at Sommet de l’Élevage, farmers Aline and Julien Delabre of Tence, in France’s Haute-Loire department, described their transition from Montbéliarde to Jersey cattle. They replaced their herd in stages in 2017 and 2020.
According to Julien Delabre, the farm’s milk contained 40.4 g/L of protein and 53.3 g/L of fat in 2025. He links the choice of breed to cheese production and says the farm uses 6–7 liters of Jersey milk to make 1 kg of cheese. This is one producer’s estimate: cheese yield also depends on milk composition and processing methods.
Delabre also said the farm can house 40 Jersey cows instead of 35 Montbéliardes in the same building with its existing feed reserves. The farmers plan to attend the national breed showcase on October 8 but will not bring their cows: some are nearing the end of lactation, while others are dry.
