Burlina cattle

The Burlina is a breed of cattle from the sub-alpine regions of north-east Italy, principally the Veneto and Trentino-Alto Adige/Südtirol regions. It is used principally for milk production.

Principal Characteristics

The Burlina is good-natured and known for its particularly strong maternal instincts. Burlina has small body build. It has a piebald black and white coat. Burlina is hardy and rugged and resistant to disease. Because of this there is less need for the use of antibiotics, which allows the production of quality milk. The Burlina is known also for its resistance to tuberculosis. It has very good grazing capabilities well adapted for poor to marginal mountain regions.

History

The Burlina was one of the main breeds present in north-eastern Italy in the early 20th century, numbering tens of thousands of head. Numbers declined significantly during the First and Second World Wars, and gradually during the 1950s and 1960s. It was mostly replaced by the Holstein, which was deemed more productive.

The milk produced from the Burlina cow in alpine environments has a special grass flavour. Milk from this cow is notably used in the production of the regional Morlacco cheese which, like the Burlina breed itself, is included in the Ark of Taste catalogue.

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