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French Cheese

The piéce de résistance, France offers up to 400 varieties of distinct cheese. With over 30 years expertise in the wholesale of gourmet cheese, Michael Lee showcase the finest of each variety.

Michael Lee Fine Cheeses - Banon Coupe

Banon Coupe

A soft cows milk cheese bought direct from Rungis market, it has an attractive appearance being coated in chestnut leaves and tied with raffia.

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Michael Lee Fine Cheeses - Beaufort

Beaufort

Beaufort is a hard, rather sharp cheese made from cow’s milk and is similar to Gruyère. It is produced in the area around Beaufort located high in the French Alps of France. It is this high altitude that imparts Beaufort with a unique flavour.

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Michael Lee Fine Cheeses - Bleu d’Auvergne

Bleu d’Auvergne

A blue vein cheese. Creamy and buttery in taste with a sharp twang in taste.

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Michael Lee Fine Cheeses - Brebris Ossauiraty

Brebris Ossauiraty

An unpasteurised ewes milk cheese, with a nutty robust flavour.

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Michael Lee Fine Cheeses - Brie de Meaux

Brie de Meaux

Arguably the king of French Brie, a raw milk, farmhouse handmade cheese.

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Michael Lee Fine Cheeses - Brie Petit

Brie Petit

A creamier, richer tasting 60% Brie, our best selling Brie.

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Michael Lee Fine Cheeses - Brie Petit Smoked

Brie Petit Smoked

A Brie petit, which has been naturally smoked at McKenzies smoke house North Yorkshire.

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Michael Lee Fine Cheeses - Brillat Savarin

Brillat Savarin

Made at Pansey on the Haute Marne, a fresh cheese with no rind, it is made with full cream milk.

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Michael Lee Fine Cheeses - Calvados Camembert

Calvados Camembert

An artisan Camembert which is coated in breadcrumbs, which in turn have been soaked in cados cider, something really different.

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Michael Lee Fine Cheeses - Camembert Grand Rustique

Camembert Grand Rustique

A raw milk Camembert, this time the connoisseurs’ choice. Its creamy texture and rich, oniony taste, is a treat for all lovers of strong-flavoured cheese.

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Michael Lee Fine Cheeses - Camembert Le Rouzaire

Camembert Le Rouzaire

Mini Camemberts, perfect for a single serving.

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Michael Lee Fine Cheeses - Chaource

Chaource

A mild, rich, soft cows milk cheese with a slight fruity after taste.

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Michael Lee Fine Cheeses - Compte

Compte

The cheese has a wonderful complexity of flavours at first fruity, then revealing more earthy, nutty characteristics that linger on the plate.

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Michael Lee Fine Cheeses - Compte St Antoine

Compte St Antoine

This hard mountain cheese is matured to perfection in the silence and darkness of special caves where the cheese gets it’s unique taste, texture and colour.

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Michael Lee Fine Cheeses - Delice de Bourgogne

Delice de Bourgogne

Delice de Bourgogne, also known as Delice cheese, is a French cow’s milk cheese from the Burgundy region of France. The cheese is rich and creamy due to the cheese making process where cream is added twice to the milk.

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Michael Lee Fine Cheeses - Epoisses

Epoisses

Made in Burgundy, a strong pungent soft cheese washed in white wine, it is a classic of the region and is usually eaten when very ripe.

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Michael Lee Fine Cheeses - Forme d’Ambert

Forme d’Ambert

Cylindrical shaped soft blue cheese from the Auvergne region of France it has a creamy texture yet at the same time is sharp on the palate.

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Michael Lee Fine Cheeses - Gaperon

Gaperon

A farm made goats cheese, it being one of the first to be flavoured with pepper and garlic.

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Michael Lee Fine Cheeses - Goats Log (Chevre)

Goats Log (Chevre)

The classic, white mould rind goat log, ideal for use in cooking.

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Michael Lee Fine Cheeses - Goats Log Rindless (Chevre)

Goats Log Rindless (Chevre)

The classic goat log, without any rind.

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Michael Lee Fine Cheeses - Gruyere Wedge

Gruyere Wedge

A traditional, creamy, unpasteurised, semi-soft cheese. The natural, rusty brown rind is hard, dry and pitted with tiny hole.

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Michael Lee Fine Cheeses - Langres

Langres

A pungent, soft, strong flavoured cheese, it can sometimes be hollow shaped on top, made in the Champagne region, a true artisan cheese.

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Michael Lee Fine Cheeses - Liverot Petit

Liverot Petit

A soft unpasteurized cows milk cheese with a strong slightly spicy taste The rind is washed in brine to add flavour.

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Michael Lee Fine Cheeses - Mimolette

Mimolette

Curds and a mild taste hard pressed, ball shaped cheese, coated in orange wax.

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Michael Lee Fine Cheeses - Morbier

Morbier

Semi soft orange rind coloured cheese, layered with edible charcoal.

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Michael Lee Fine Cheeses - Munster

Munster

A soft, raw cows milk cheese with a washed rind, it has a pungent smell when ripe, with a nutty, spicy flavour.

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Michael Lee Fine Cheeses - Pont l’Eveque

Pont l’Eveque

A classic washed rind cheese, with a full flavour and a pungent smell when ripe, made in Normandy.

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Michael Lee Fine Cheeses - Port Salut

Port Salut

A semi soft washed rind cheese, made at Abbey Port Salut at Entrammes near le Mans, mild creamy taste.

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Michael Lee Fine Cheeses - President Camembert

President Camembert

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Michael Lee Fine Cheeses - Raclette Milledome

Raclette Milledome

A traditional unpasteurised cows milk cheese with a smooth pink to deep orange, slightly sticky natural rind.

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Michael Lee Fine Cheeses - Reblouchon

Reblouchon

A well known semi-soft raw cows milk cheese, with a mellow taste, Brie shaped, made in the Haute Savoie region of France.

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Michael Lee Fine Cheeses - Roquefort

Roquefort

The famous ewes milk cheese, matured in caves which develops the green and blue veining in the cheese.

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Michael Lee Fine Cheeses - Saint Agur

Saint Agur

Saint Agur is a blue cheese made from pasteurised cow’s milk from the village of Beauzac in the Monts du Velay, part of the mountainous Auvergne region of central France. Aged for 60 days in cellars, the cheese becomes stronger and spicier as it ages.

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Michael Lee Fine Cheeses - Saint Felicien

Saint Felicien

An alpine raw milk cheese, as it matures the rind gets harder whilst the curds get softer, a personal favourite of ours.

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Michael Lee Fine Cheeses - Tomme de Savoie

Tomme de Savoie

A mountain cheese with a natural mould rind, semi hard textured raw cows milk cheese, from the Savoie mountains.

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Michael Lee Fine Cheeses - Vacherin Mont d’Or (Winter Season Only)

Vacherin Mont d’Or (Winter Season Only)

A seasonal cows milk cheese, surrounded by spruce bark which adds to its flavour, it has a unique creamy taste ripened until nearly runny.

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Michael Lee Fine Cheeses - Valencay Pyramid

Valencay Pyramid

Valençay cheese is one of the classic French cheeses made in the province of Berry in central France. Valençay is an unpasteurised goatsmilk cheese. Its rind has a rustic blue-grey colour which is made by the natural moulds.

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Michael Lee Fine Cheeses - Vignotte

Vignotte

A triple cream white mould rinded cows milk cheese, a modern classic. This young cheese is creamy and mild with a hint of lemon. It has a soft texture and is popular on French cheeseboard selections.

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