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Mushroom and Manchego Cheese Timbale

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Comté (KOM-tay)is an ancient French cheese, produced since the time of Charlemagne. Comté is still traditionally made in more than 190 cheese dairies, known as the "fruitières" in the Jura plateau. Comté requires a long maturing period. During this period of affinage, its rind becomes a golden yellow to brown and hardens, and the interior develops a very deep, complex, and long-lasting flavor. The flavor is always creamy, buttery, with notes of hazelnuts. Comte is well paired with Chardonnays from California. Rhone valley reds such as Chateauneuf du Pape.

If you recall one of Spain's famous icons Don Quixote, the Man of La Mancha, then it may not surprise you that Spain's most popular cheese, Manchego [mahn-CHEH-goh], is also from the central plains of La Mancha. Made from sheep's milk, this cheese can be enjoyed at several stages of ripening. At 3 months (called Manchego curado) it's semi-soft and mild while at 12 months (called Manchego viejo) the texture hardens and the flavor becomes more complex and sharp. An aged, raw-milk Manchego is the quintessential Spanish sheep's milk cheese. But you need not travel far to experience a true Spanish tapas-style meal with friends. Arrange some slices of Manchego, quince paste (membrillo) and Iberico or Serrano jamon on an old wooden board, toss on some fried marcona almonds and pieces of date-walnut cake. Now, throw on some Flamenco music, sip a sparkling Cava or an old Spanish Rioja and you will be dreaming the possible dream.

Piave is an intensely flavored, hard, cow's milk cheese produced in the northeastern region of the Veneto. Piave's flavor calls to mind fragrant fruit and nuts. Like Parmigiano Reggiano, Piave is made using a combination of two milkings (from the evening and the following morning) from cows which graze on fresh plants in the mountain pastures. Piave can be eaten at the age of 6 months or aged up to a year or more-the cheese gains character as it matures. At 12-18 months old, Piave Stravecchio (which means "extra-aged") is firmer and drier than the younger Vecchio. As Piave ages, its texture and flavors intensify with a color change from pale yellow to a deeper sunnier yellow. A real crowd pleaser for cheese connoisseurs and novices alike, Piave is a perfect choice for a cheese plate. Its unique nutiness lingers in the mouth and pairs beautifully with red wine.

Pecorino Vecchio, aka Pecorino "Grand Old Man", comes from the small Renaissance town of Pienza in the center of Italy. This area of Tuscany is famous for its pecorinos and each year in September, the locals celebrate Festa del Cacio, a pecorino cheese festival. Aged for over 15 months, this outstanding pecorino develops a full, rich, nutty and fruity flavor. The aged, crumbly texture makes it perfect for grating on pastas and risottos, shaving onto salads, or for dessert with aged balsamic vinegar. Pair Pecorino Vecchio with Italian reds such as Barbera d"alba, Chianti Classico and Brunello de Montalcino.