The first time that we visited the Fort Saint Antoine and tasted Comte was in 1999. Jason Hinds introduced Ihsan and I to Claude and Phillipe- who we have worked with since, via another friend Pascal Trotte from Paris. Tasting with Claude and Phillipe was a very intimidating first experience, and we certainly had to be approved- we had to show we knew what we were talking about and were serious about representing and selling the cheese. Shortly after getting this approval, we began to import Marcel Petite Comte.
16 Novembre 2010
I’m getting my Italian on, as is evidenced by the very authentic manner I have written the date above. But I am also experiencing something a little deeper, a sort of “marriage of two cultures” going on here, and I’m feeling it deep in my soul. Perhaps it is all the testaroli here in Luigiana that have me all a-flurry. A familiar texture with holes throughout the surface, an excellent range of uses, a history of accelerated migration fueling its creation… The most authentic and micro-specific product from Luigiano/Pontremoli, Testarolo is actually unleavened bread!
Testarolo (the fresh flatbread-like form) or Testaroli (plural, or when cut into pasta squares and served with sauce) is indeed the original unleavened bread, cooked in a Testi, aka, wrought iron fry pan. The shepherds would carry the heavy pans on their backs and use them to cook while crossing the mountains and having no time for yeast to rise. Sound familiar?