Hosted by Sydney-based cheese specialist Alison Brien, Channel Cheese explores the flavours, places and faces of the world of cheese.

Want to know what it’s like to work in an underground cheese cave? How to prepare the cheese trolley at a Michelin star restaurant? The traditional way to open a 36kg wheel of parmesan?

From the best cheese shops in Paris, to getting up for the 5am milking at a dairy farm on the NSW mid-north coast, Alison takes a fascinating look into the centuries-old tradition of cheese-making.

Channel Cheese is produced in Sydney by Alison Brien and Dave Sims.