Probably the oldest breed of cow found in the British Isles.  In Roman times Britain was famous for both cattle and slaves.   White cattle with coloured points are first mentioned in old Irish sagas dating back almost 2,000 years. They are also mentioned in Welsh law records formulated by a series of rulers from 856 to 1197 AD at Dynevwr Castle. The current Dynevor herd dates to this time. The Chartley and Chillingham herds of England and the Cadzow herd in Scotland date to the mid-thirteenth century when herds in England and Scotland were enclosed in hunting chases. Writers of the time differed as to the origin of the herds. Some contended they were brought to Britain while others believed they were the direct descendants of the Wild White Bull that roamed the forests which once covered the British Isles.

In the early 1800's there were more than a dozen pure White Park herds though most had been exterminated by the turn of the century. By 1940 only the Dynevor, Woburn, Whipsnade and Cadzow herds survived as domesticated herds, and the Chillingham and Vaynol as semi-feral herds living wild. When the Rare Breeds Survival Trust was formed in Britain in 1973 these remaining six herds were given the communal name "White Park".  They are currently in Category 2 of the UK Rare Breeds Register which, broadly speaking means that there are less than 250 registered breeding females.  It was a loin of White Park beef that was so enjoyed by James the First that he knighted it, thus generating the word Sir Loin. 
 
 

Currently in Category 1 of the UK Rare Breeds Register, ie deemed to be in a critical state with less than 150 registered breeding females.  They are a multi-purpose breed well suited to the harsh climate and poor grazing found on the Shetland Isles.  They probably owe their origins to the cattle that the Vikings brought with them to Shetland.

The proper name for this delightfully gentle breed is Old Gloucester.  They were famous for producing a rich creamy milk that was traditionally  used to make Gloucester cheese.  A characteristic of the breed is the white line down the spine which leads to a tail which is entirely white.  This marking is called finching.

The Highland is not a recognised rare breed but we like them so we keep them at Baylham.  They are very hardy, prefering to stay out in all weathers and we find that they sweat if we bring them indoors in the winter.  They have been supplied with the best weapons that any of our cattle posess but they are totally soft and,  if put with all our other cows would be at the bottom of the pecking order.

 

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