The colour and coat pattern of the Parthenaise are similar to the Aubrac, but the animals are significantly heavier and more muscular. (Photo: Melanie Wieland)
In terms of colouring, the Parthenaise breed’s fawn coat and the black markings on its hooves, on its switch, and around its eyes make it look very similar to Aubrac cattle. In fact, the two breeds are probably descended from the same animals. However, the Parthenaise is heavier and more muscular.
(Still) a rare sight in Switzerland: bull and young animals of the Parthenaise breed. (Photo: Melanie Wieland)
Originally, Parthenaise cattle were reared as a triple-purpose breed in the west of central France, around the town that they were named after, Parthenay. Already in 1893, it became one of the first French breeds to have a herd-book established for it. Not long afterwards, around the turn of the twentieth century, the breed experienced its heyday, partly as a result of the decline in cognac production caused by phylloxera: a vine louse that largely destroyed the region’s vineyard areas, which could not be easily replanted. Instead of simply giving up, the growers became dairy farmers from then on – producing milk, mainly with the Parthenaise breed, and making butter from it. The butter became famous and is now protected under the name Charentes-Poitou, which refers to its region of origin.
Like most multi-purpose breeds, Parthenaise cattle were superseded in the 20th century: In their role as draft animals, they were replaced by tractors, and in butter production, by specialised dairy breeds. Since the 1980s, Parthenaise cattle have been bred for beef only. Although still very rarely encountered here in Switzerland, Parthenaise is a worthwhile pasture-cattle breed, producing rich milk from grass, and calves with a good growth rate.
Grass from the pasture is converted into good milk by the Parthenaise cows. The calves are thriving. (Photo: Melanie Wieland)
Sources: mutterkuh.ch, www.parthenaise.fr