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Gloucester cattle
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Gloucester cattle

Place of Origin Gloucestershire and surrounding areas in the West Country of England.
Origin Cattle of similar type were numerous in the Cotswold Hills and the Severn Valley of England as early as the 13th century. By 1972 only one significant herd remained and the breed was in danger of dying out. The Gloucester Cattle Society was revived in 1973 and the breed has moved from near extinction to there being over 650 registered females. The Rare Breeds Survival Trust lists the Gloucester as being "At Risk" as there are fewer than 750 registered breeding females.
The milk of Gloucesters is well-suited to cheese-making, being high in protein and with high butterfat, in particularly small globules. Single Gloucester and Stinking Bishop cheeses are made exclusively from Gloucester cattle milk. Double Gloucester cheese may now be made from the milk of any cattle, although it was traditionally made from that of Gloucesters.
Glamorgan cattle, from the adjacent parts of Wales, are another rare breed of similar type with similar colouration.
Purpose They were valued for their milk (used for Gloucester cheeses), for providing strong and docile draught oxen and finally for their beef.
Appearance They are large cattle, coloured a rich dark brown in the cows, calves and steers, and almost black in the bulls. They have a white belly and a white finching stripe along the spine and continuing over the tail.
Horns They normally have well-developed white horns with black tips.
Cows Average Weight 500 kg (1,102 lbs)
Bulls Average Weight 750kg (1650 lbs)
Other Considerations The cows are docile and amenable and respond well to individual care. They take well to hand milking and make ideal house cows. They have a flat lactation curve giving an even production for up to 300 days. This is kind to their udders and helps the longevity for which they are renowned, often breeding for 12 - 15 years.
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