Lacaune

The best-known French dairy breed, raised in the Massif Central; Roquefort cheese is made mainly from Lacaune milk. Although herdbook recording began in the mid-19th century, consistent selection has taken place over the last fifty years, turning a breed giving 60–80 litres into one giving 300–400 litres.

It has an excellent tendency to breed out of season and can be mated at any time of year, especially in April–May. Prolificacy is 1.3–1.6 and lactation yield 200–400 kg. The breeding goal is to maintain and improve high milk yield, good maternal traits and lamb-rearing ability.

A medium-sized, white, polled breed with a fine, narrow head with a convex profile and large drooping ears; silvery-white hair covers the face. The bone is fine and the legs long and sound. The wool is short and covers only the upper neck and down to mid-flank; the head and the legs from mid-thigh down are covered with hair.