The dual-purpose Normande breed is characterized for its good adaptation to different productionsystems. The objective of this study was to determine the milk quality of the first Normande cowherd in the Ñuble Region (Chile) compared with that of Holstein Friesian cows, and to developdairy products. The study was carried out with Normande (N) and Holstein Friesian (HF) cows in thefirst lactation. Milk quality parameters included titratable acidity, pH, density, fat content, and milkcomposition; whereas product development included production of Chanco cheese and mozzarellasticks. Chanco cheese was made from N and HF milk, and yield and composition were determined.Mozzarella sticks were made using N milk and two different salting processes (pre-salting andbrining); color, texture, melting capacity, proximal analysis, and sensory analysis were compared.Fat and protein content of HF cow’s milk was 3.35% and 2.87%, while values for the N were 3.35%,and 3.16%, respectively. Since there were no differences in fat content between breeds (P > 0.05),Chanco cheese yield was similar despite the fact that protein content of N milk was higher (P ? 0.05).Mozzarella sticks with a salting step at the end (brine at 25%) had greater firmness, melting capacityand acceptance (P ? 0.05). In conclusion, milk from N and HF breeds has different protein and lactosecontent but similar technological performance for the production of Chanco cheese. It is possible toproduce mozzarella cheese sticks using milk from Normande cows and to recommend raising thisdual-purpose breed in this Region.