The composition and quality of milk varies from breed to breed. Some is higher in butterfat than others, and milk from some of the more dairy types of rare breed is ideal for specialist applications.
For cheese making, the size of the fat globules is important; the smaller the globules, the better. Niche markets for specialist craft-made cheeses are developing for milk from breeds such as Gloucester and Red Poll. Such specialisation adds value to the product, especially now that there is the opportunity to sell direct to the public through farmers' markets.