with the grana. a drizzle of traditional balsamic vinegar. >> you see, you're already broadening my horizons. i've never done that. >> well, you see, you always learn. that's what public television does. and a slice of grilled peach. and with that, some taleggio. would you like that? >> i would like that. room temperature, you always told me. >> cheese is room temperature. you really get the maximum of flavor. honey in its comb is always delicious, and especially when served with gorgonzola. >> and the soft, soft veiny cheeses i love. >> you like that? >> i do, very much. >> okay. so you're... i think you're fairly set. you can put some almonds if you like. >> i'm going to. i was hoping you would... oh, look. is that beautiful? you have helped me enormously. while i am sampling this beautiful plate, we're going to our colleague anne sweeney. she'll tell you more about how you can be part of public television. >> whether you're learning how to prepare the ultimate shopping list or finding out which wi