Canadienne cow's milk quality may help preserve the breed

Researchers at Université Laval are studying the milk quality of the Canadienne, a small Canadian heritage cow with about 800 animals left worldwide, and have begun experimental cheesemaking trials using its milk.

Researchers at Université Laval are studying the Canadienne, a small heritage dairy cow, to see whether milk quality can support the breed's future. The Canadienne arrived in New France in the 1600s and now numbers about 800 animals worldwide, with roughly 400 considered purebred. The breed produces milk richer in fat and protein but far lower in volume than modern Holsteins. The university team is examining genetics, diet and the milk's behaviour in cheesemaking to build a factual case for the breed. Key details: - About 800 Canadienne cows remain globally, and roughly 400 are considered purebred. - In the experimental herd, Canadienne daily milk yield is about 20–25 kg, compared with about 60 kg for Holsteins. - Genetic analysis of at least one purebred Canadienne showed more diversity than expected, according to researchers. - The team produced its first batch of traditional raw milk cheese in December 2025 and reported noticeable sensory differences between Canadienne and Holstein cheeses; the cheeses will continue to ripen for around two years before full analysis. - Researchers are testing feed strategies and considering breeding adjustments to improve physical traits and producer suitability. Summary: Researchers aim to document the Canadienne's economic potential by linking milk composition to processing outcomes. The project combines genetics, nutritional trials and cheesemaking; initial cheeses are maturing and further analysis is planned. Researchers say additional genetic and diet studies will follow to clarify breeding and feeding approaches.