Save the mountain cow, our emergency cow

Learn about the latest research on the Swedish Mountain Cow and hear about its vulnerable situation.

Three farms with mountain cow herds have taken part in a study conducted during spring 2025 by master’s student Maja Berg at SLU. She has, among other things, analyzed milk samples for composition, coagulation ability, and cheese-making qualities.

In addition to presenting the results of the milk study, Gabriella Lönngren from Vuollerim Gård and Robert Nilsson from Nilsnilsgården – two of the few remaining mountain cow farmers – will shed light on the vulnerable position of the mountain cow as a dairy breed today. They will share how they work to preserve the breed, the advantages they see in it, and what they believe is needed to save the mountain cow. Can studies like this one help, and what more can be done? This is about doing everything possible – keeping household cows for self-sufficiency, for example, could be one way; the mountain cow as a preparedness cow!

Jenn Kast, cheesemaker at Holden Farm Dairy, producer of Hafod Cheddar, will also join us. She will share how they work to preserve native breeds in England. What role does processing play in this context? And are there any key success factors?

The lecture will be held in Swedish.

Come, learn more, and contribute your thoughts!

Read more and register via Eldrimner.com