The small size of holdings and, consequently, the need intensify guided coastal areas, some of the hilly areas adjacent mountains and some flat terrain (Jura plateau of the Massif Central) to the dairy specialization: in these areas is the Holstein or, in the east, MontbeliardThat dominate.

The French dairy herd is but also a major producer of meat which explains, in particular less intensified grasslands, maintenance of mixed race particularly well adapted, as Norman or French SimmentalIn production very balanced, or the development of Montbeliard whose skills beefing are also very interesting. Moreover, in each region, Generations of farmers have helped shape the local stock to suit their needs, thus generating races each firmly established in their region and that continue to evolve: it is especially so for Pius Red Plains in the west, for Brown in central-east and south, and forAbundance and Tarentaise,

Two landraces of the Northern Alps, well adapted to harsh conditions they value with Cheese high quality. It is also interesting to mention in the dairy breeds of a series of races to staff today reduced due to competition they suffered from more productive breeds in the past decades, but whose numbers are most often again being marked increase in the systems framework focusing on new forms of production: development of an local race, integration of production in ecosystems focusing Forms sustainable agriculture, development of products typical of the region and high quality. This is particularly the case of Blue Northern, The Flemish Red, of Bretonne Pie Black, The Vosges,…