![]() ![]() The Highland is now found in small herds (called folds) all across America. From there the breed spread across America, and by the early 1950s Canada and America were regularly exchanging Highland cattle. As the Highland proved itself in that cold climate, cattlemen in states such as Montana and Wyoming started their own herds to improve some of the less hardy but more popular beef breeds. Although it may have arrived with Scotch-Irish emigrants at an earlier date, the first recorded importation was to Manitoba, Canada, in 1882. It is unclear when the Highland first came to North America. Some of the descendants of the Scottish cattle drivers would also go on to start the cattle drive era in America. Tens of thousands of cattle were driven south to the border country between Scotland and England to be fattened on lusher pastures. Some crofters even brought cattle into the house at night to heat the upper story!īetween 17, the British recognized the value of Highland beef. Crofters (small-scale tenant farmers) used their strength to haul heavy loads, their hair to spin durable clothing, and their milk and meat for food. Highland cattle made existence possible in Scotland. Small, hairy, and horned, the Highland could fight both bitter winters and savage wolves-and win. Little wonder, then, that its cattle were equally wild and rugged, well suited for a struggle for existence in a harsh climate. The Highlanders milk is rich and sweet and we have found it to be ideal for producing a perfect gelato style ice cream.The north Atlantic coast of Scotland is a particularly wild, rugged region. The butterfat in the milk of the Highlander can be as high as 9 to 10%, much higher than that of conventional milking breeds which tends to be between 3 and 5%. They infused the cheese with herbs and gathered Pearlwort (or Mothan in Gaelic) from the high peaks to add to the milk to keep it safe from fairies those who ate this cheese were said to be protected. ![]() There is much folklore surrounding milking of Highlanders in the ‘old days’ and it is said that great virtue belonged to cheese made by women at the summer shielings. Their rich milk, their strong maternal instinct and ease of calving makes them outstanding mothers.Īlthough these days milking Highland cattle is not customary, traditionally they were used as house cows, providing milk, butter and cheese for families across the Highlands and Islands. The breed is particularly hardy and has a fantastic ability to naturally convert poor grazing for the production of strong well grown calves. Over the years this unique breed has become increasingly popular overseas with cattle breeders in at least 18 countries around the world. In 1884, the Scottish Highland Cattle Society was formed, the oldest recorded breed society and is still strongly represented. The cattle were herded the length and breadth of the country to sell calves at the annual trysts. Celebrated for their dazzling looks and hardy characteristics, they are also generally amiable and easy to work with.įor many generations these unique cattle made a significant contribution to the lives of the Highland subsistence crofters they were a source of meat, milk and labour, and their hair was used to spin yarn. Highland Cattle are an ancient breed known to have survived the poor land and harsh conditions presented by the hills, glens and islands of the Scottish Highlands since the sixth century. We choose cows with a kind gentle nature and we enjoy accommodating their individual quirks and needs. We have a small fold of Highland Cattle free to forage on the herb rich pasture which grows naturally here at Achinreir Farm. ![]()
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