The name Brigasca comes from La Brigue, a French town in the Roya Valley, in past centuries the most important sheep-farming center in the area where Liguria, Piedmont and Provence meet. The Brigasca is a native sheep breed with a ram-like profile. The males have spiral horns. A hardy animal, able to reach the most inaccessible pastures, traditionally it would spend seven or eight months in the mountains and the rest of the year along the coast, where the mild climate meant it could graze outdoors even in the winter. The sheep’s milk is used to make three cheeses—Sora, Toma and Brus—whose tradition is closely linked to the age-old practice of transhumance, the seasonal migration of livestock.
Cheesemaking occurs year-round, particularly from January to October