The Lourdaise is a French breed of cattle named after the town of Lourdes and originating from its surrounding rural areas, particularly the cantons of Argeles, Bagneres-de-Bigorre, and Ossun. It was previously used for milk, meat, and draught work, widely distributed in the Pyrenees of southwestern France. In the 20th century, the breed had 25,000 head and more than 200 bulls were approved for public use as sires.
However, breed numbers fell drastically after World War II due to agriculture mechanization, the introduction of specialized single-purpose breeds, and a reduction policy of French minority breeds. By 1983, only 30 Lourdaise cows remained, leading to conservation efforts by the Parc National des Pyrénées, the French Ministry of Agriculture, and the Haute-Pyrenees regional administration. The Lourdaise was listed as "critical-maintained" by the FAO in 2007, with a population of 268 in 2014.
The Lourdaise is white or cream-colored, with white skin and pale muzzle and mucous areas. The inner side of the thigh, eyes, and muzzle also feature white. With an estimated milk production of 3000 liters in 305 days of lactation, the Lourdaise has a fat content of about 3.8% and protein of about 3.3%. The breed's milk is sufficient for naturally-fed milk veal production.
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About Lourdaise Cattle
