Brigasca Sheep’s Toma Cheese
The Brigasca sheep, an ovine population of Val Roya, probably originated from the same strain of Frabosana sheep: with its milk and with techniques and tools linked to the millenary tradition of transhumance, the Toma is produced (a cheese of irregular shape also known with the name of sora). It is obtained by combining rennet with milk from the evening and the morning milking. The cheese wheels are then dry-salted using sea salt, and then left to age in a cool place, on wooden tables, for a couple of months.
