Well, I don't have the cow, though if one came my way I would snatch it up
It sounds like it should be an excellent cheese-making milker:
"Average dairy production for cows is 5000 kg of milk, which contains 4.3% butterfat and 3.6% protein." Component wise, high protein like Jerseys, Guernseys, and Normande, but not the super-high fat of a Jersey (which can actually be problematic for some hard cheeses if unskimmed).
And, the type of proteins are further cheese-friendly:
"Kappa-casein is an interesting and specific protein in the cheesemaking process. In fact, the Kappa-casein (or K-casein) gene is expressed by two alleles, or alleles A, B or E. The presence of allele B in heterozygotes (AB or BE) or homozygotes (BB) is what significantly improves the cheesemaking properties of Canadienne cow’s milk. For the same quantity of milk and an equal percentage of protein, allele B found in Kappa-casein increases the quantity of cheese produced. Currently, the Canadienne is at the heart of a project featuring permanent follow-ups aimed to restore the frequency of allele B within the cattle population, and to further improve cheesemaking properties of Canadienne cow’s milk in Charlevoix."