In a barn at the Centre de recherche en sciences animales de Deschambault (CRSAD), located to the west of Quebec City, a small brown calf named Victorine eagerly greets a visitor with a gentle nuzzle. Born in August 2025, Victorine is noticeably smaller than the younger Holstein calves sharing her space.
Victorine belongs to a dwindling breed known as vache Canadienne, originally brought to New France with settlers in the mid-1600s. Experts confirm that all existing Canadiennes trace their lineage, some more directly than others, back to the original herd of around 300 cows.
Currently, there are only about 800 Canadienne cows left worldwide, with approximately 400 meeting the criteria for being purebred. The majority are found in France, the U.S., Saskatchewan, and Quebec. With time running out to preserve the breed, scientists have stepped in to help.
Rachel Gervais, a specialist in animal nutrition at Université Laval, expresses amusement as she contrasts the Canadiennes peacefully grazing with the towering black-and-white Holsteins nearby. While the Canadienne produces milk rich in fat and proteins, it falls short in terms of quantity compared to the Holstein.
Mario Duchesne, the coordinator of the Canadian Cattle Breed Network, has been advocating for the preservation of the Canadienne breed. Despite its lower milk production, he believes that by emphasizing quality and the breed’s unique heritage, it can still be profitable.
University researchers are focused on showcasing the economic viability of preserving the Canadienne breed. They emphasize the milk’s quality and its potential for specialty cheese and butter production, as seen in some European markets.
Efforts are underway to gather more concrete data on the Canadienne breed, particularly regarding genetic diversity. Claude Robert, an animal genetics expert at Université Laval, notes that initial findings show surprising genetic diversity within the breed, contrary to previous assumptions.
Dominique Arseneau, co-owner of La Fromagerie du Pied-de-Vent, has firsthand experience with Canadiennes, praising their resilience and the high quality of their milk for cheese production. He acknowledges the challenges associated with raising Canadiennes but believes in their value.
Researchers are optimistic about the future of the Canadienne breed, particularly in the realm of cheese production. Julien Chamberland, an assistant professor at Université Laval, highlights the unique properties of Canadienne milk that result in distinct cheese flavors, setting it apart from Holstein milk.
The dedication of everyone involved in the research reflects a shared commitment to preserving the Canadienne breed. With ongoing work in various areas, from the barn to the lab to cheese production, there is hope that science will provide a lifeline for this historically significant cow breed.
