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Cow farming in the Bavarian Alps has a long tradition, deeply rooted in the region's culture and economy. The challenging mountainous terrain and lush alpine meadows create an ideal environment for raising cattle, particularly hardy breeds like the Braunvieh. Farmers typically practice transhumance, moving their herds between lowland valleys in winter and high alpine pastures in summer. This seasonal migration helps maintain the health of the cows and ensures the quality of their milk, which is used to produce renowned local cheeses, such as Allgäuer Bergkäse. The lifestyle of Alpine herders, known as "Senner," involves a deep connection with nature, and traditional practices are often preserved, including hand-milking and artisanal cheesemaking. This sustainable farming method has been passed down through generations, maintaining the landscape's biodiversity and supporting the region's tourism, which thrives on the picturesque scenery and cultural heritage of Bavarian cow farming.

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