Tome di Pecora Brigasca
Brigasca Sheep
The name is La Brigue, the village in the Val Roya that was for centuries the sheep-farming centre of the country where Liguria, Piedmont and Provence meet. La Brigue has been French, then Italian, then French again, and the people have gone on speaking Brigasc, an Occitan descendant understood on both sides. The sheep is probably of the same stock as the Frabosana, sharing the convex profile and the backward-spiralling horns of the rams, if a little lighter in the body; it is hardy, well muscled, with hard dark hooves for rough ground.
Designation
- Certification
- Slow Food Presidium
- Category
- Cheeses
Where it is made
the Imperia valleys and the pastures along the French border
How it is made
Seven or eight months on the mountain pastures and about four on the coast, where the mild winter allows it.