I've no husbandry experience; I've only self-study. For quite some time, I've thought on changing up life, and renting a small farm, and keeping a family cow. Lots of intervening variables, but I've swept most away and am committed to trying. Possibly, developing into a true farmstead creamery.
But it starts with one animal, and one cheese, beaufort (abondance, more accurately). Asking for some input from experienced folks, or those who want to be, which breed would you recommend, and why?
Presume: 2 acres, managed intensive grazing, as much as possible. Among:
-any thoughts? I drew this list as these are the cows generally in our area, with the exception of the tarentaise, and so there is an existing support network for these breeds. The tarentaise, as there is a North American tarentaise association, and there is some anecdotal research I've seen that suggests the breed's suitability for this type of cheese (which is convenient, as this is the cow one finds in the Savoie, to make the cheese).
Feel free to throw any breed in, however, along with your thoughts as to why. Much appreciated, guys.