In the Hauts-de-France region, dairy farming relies on robust breeds, primarily the Holstein, to make the most of the region's fertile pastures. This dynamic supports high-quality dairy production, at the heart of a historic and committed terroir, renowned for its specialties such as Maroilles cheese, or the farm butters and creams that have made the region famous.

In the heart of Auvergne and the Massif Central, livestock farming relies on rustic breeds such as Salers and Aubrac.
These iconic cows contribute to the richness of local PDO cheeses, while also enhancing the volcanic landscapes and high-altitude meadows.

In the Jura, a quintessential mountain region, livestock farming is centered around the Montbéliarde breed, emblematic of dairy farming areas. These robust cows are at the heart of the production of some of the greatest French cheeses, such as Comté and Morbier.