Burlina cow

The Burlina cow breed is principally found in pre-alpine regions of north-east Italy including the Veneto and Trentino-Alto Adige/Südtirol regions. It is used principally in the production of milk.

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 resists well to illnesses. Because of this there is less need for using antibiotics, which allows the production of quality milk. 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 northeastern Italy in the early 20th century counting tens of thousands of heads. The herd declined significantly during the first and second world wars and slowly during the fifties and sixties. 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 flavor. Milk from this cow is notably used in the production of the regional Morlacco cheese.

References

*http://www.vicenzagrifood.it/a_ENG_69_1.html
*http://hrcak.srce.hr/index.php?show=clanak_download&id_clanak_jezik=24315
*http://www.fondazioneslowfood.com/eng/presidi/dettaglio.lasso?cod=116