While in Paris, Andrew does as the Parisians do and enjoys cheese, cheese, and more CHEESE! He goes underground to the revered Alleosse cheese caves where owner Phillippe Alleosse ages what are universally regarded as some of the most perfectly ripe cheeses in the world. Andrew tastes Corsican sheep's and goat's milk cheeses, St. Nectaire cheese from the Pyrenees Mountains, and washed-rind Epoisse cheese. Then, chef Yannick Alleno gives Andrew a chemistry crash course on his work re-imagining the classic sauces at his 3-Michelin star restaurant Ledoyen.

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