FLAGSHIP PROJECT
HERENS: ROBUST, PROUD AND COMBATIVE!
A famous cattle breed originating from the Val d’Hérens, the Hérens cow may have been present in Valais since Neolithic times… But it was in 1861 that the first mention of the Hérens breed appeared.
Recognized by their beautiful, plain dark coats, Hérens cows fight it out among themselves when they go up to the mountain pastures in June, defining the hierarchy that will enable them to live together throughout the summer. Although this is a natural phenomenon for this breed of cattle, queen fights are now organized every year and are renowned far beyond the borders of the Val d’Hérens, attracting curious cow watchers and gourmets alike.
Several by-products are made from the milk and meat of this typically Valaisan cow. Produced in the purest tradition, according to strict standards of respect for animals and the environment, they can be discovered and enjoyed during visits to the mountain pastures, walks in the surrounding area, restaurant outings… and at various events.
HERENS BREED. THE QUEEN OF COWS!
FURTHER INFORMATION
Plan your visits
Hérens, Valais, 2305, Suisse
What is the Hérens Breed?
ORIGINS OF THE HERENS BREEDHOW TO RECOGNIZE ITA SPECIAL TERROIRQUEEN BATTLESFROM COW TO PLATESPONSOR A HERENS COW!
ORIGINS OF THE HERENS BREED
The exact origins of the Hérens breed are difficult to establish. However, some researchers claim that the breed is certainly the result of cross-breeding between local breeds and others brought over by the Romans and Celts 2,000 years ago.
Since then, it has developed mainly in the Central Valais and then in the Aosta Valley, where it is still very present today.
HOW TO RECOGNIZE IT
In general, their coat is solid, varying from charcoal black (in the majority of cases) to light brown with all shades in between, and they have shorter legs than other Swiss breeds, making them highly adapted to the mountains. A branch of the breed known as “évolènarde” can have white patches under the belly, on the tail, legs, or forehead.
They always carry an imposing pair of horns, which often leads those unfamiliar with the breed to think that these are bulls. But a quick glance under the belly reveals the udder, which can be black, beige or even, albeit more rarely, white.
A SPECIAL TERROIR
Their morphology makes them excellent mountain cows, able to walk several hours a day, even on stony slopes. Remarkably agile, they can easily climb to the foot of mountains to graze on the last blades of grass before the rocks and glaciers.
These exceptional physical capacities, coupled with their extensive breeding methods, mean that their meat is of remarkable quality, even at an older age. Milk production, on the other hand, is not record-breaking, as it has never been crossbred to improve productivity. Its milk is rich in protein and fat, and is the secret to achieving an excellent raclette cheese.
QUEEN BATTLES
The most distinctive feature of these cows is, of course, their incredible sense of hierarchy. They do not hesitate to go horn to horn in an impressive manner to determine their rank within a herd.
For over 100 years, this peculiarity has encouraged breeders to organize an annual championship with regional meetings, which selects the best female wrestlers for the Finale Nationale de la Race d’Hérens, held every May, and designates the Reine Nationale de la Race d’Hérens.
During the summer, these fights take place on the mountain pastures. Mainly on the day of the inalpe (mixing of the herds of several breeders on the day of the ascent to the mountain pasture), but also regularly during the summer when the hierarchy is challenged by two adversaries.
The cow which, on the last day of summering, dominates all her fellow cows is designated Queen of the Alp.
Race d’Hérens Tour
The Race d’Hérens Tour brings together the various queen fights that take place between Race d’Hérens cows throughout the year. It is a living tradition that is deeply rooted in the canton of Valais.
Queen battles begin in autumn, with the selection of the most hardened queens. Further battles take place in spring, from March to April. The National Final finally takes place at the beginning of May, during a festive weekend that brings together over 15,000 people around the arena. It is an opportunity to witness the crowning of the queen of queens.
FROM COW TO PLATE
In winter, a themed tour takes you through the entire process of making the famous raclette, the region’s signature dish. From the morning milking to the final tasting by the fire, you will meet the cows, visit a cheese dairy, and discover all the secrets of this cheese that makes a whole country melt.
In summer, an educational trail linking an alpine pasture to the village takes you through all the stages of cheese-making in the alpine cheese dairies.
SPONSOR A HERENS COW!
Every year, it is possible to sponsor a Hérens cow with the “Ma Reine de l’été” program. In return, you can visit your queen on the mountain pasture, take part in exclusive events, receive a mountain cheese… and meet new people!
Regional actors
