Enjoy the best of British cheese directly from Michael Lee. We use our expertise to bring you the finest selection of cheeses, each with distinct flavours and textures from our rich and fertile land.
A mild, semi-soft Guernsey milk cheese with a gentle, buttery flavour. Its distinctive yellow colour is due to the natural carotene in the unpasteurised Guernsey milk.
A soft unpasteurized ewes milk cheese, with a rich fruity flavour.
Appleby's Cloth Bound Unpasteurised Double Gloucester
Appleby’s Cloth Bound Unpasteurised Cheshire
Arguably the best, the curds have a slight pink coloured hue due to the unpasteurised cows milk used.
Appleby’s Cloth Bound Unpasteurised Red Cheshire
A crumbly texture and a mild fresh acidity, Appleby’s Red Cheshire is made using vegetarian starter culture with annato added to the unpasturised milk to add the gentle red colour.
Another unusual semi soft blue cheese made in Cheshire artisan made, each cheese is a labour of love.
Similar to Burts Blue, only this time washed in cider, highly recommended.
Wensleydale made with added real chunks of lemon which gives a subtle, fresh, citrusy after bite.
Sticky Toffee Cheese
A wonderfully unique cheddar with winter fruits, nuts and spices.
Traditionally Made White Cheshire
Clothbound, matured for at least 3 months. A dense and semi-hard cheese which is defined by its moist, crumbly texture and mild, salty taste.
Boy Laity Cornish Camembert
A mould ripened premium Camembert with its rich, bold and buttery texture. When ‘the Boy” is left to mature he will reveal a complex nature and pungent aroma within that rippled rustic rind.
Based on a traditional Swiss farmhouse recipe for Emmental, Cornish Jack is a sweet, slightly fruity cheese with nutty overtones to finish.
Supreme Champion at World Cheese Awards 2017! The Cornish Kern is a hard farmhouse cheese with a rich buttery taste and caramel notes.
It is matured for approximately 14 - 18 months.
Cornish Yarg with Garlic Leaf
I was the first wholesaler in Yorkshire to sell this cheese similar to the other Yarg, but this time coated in garlic leaves.
Cornish Yarg with Nettle Leaf
Handmade on the Dutchy of Cornwall’s estate, a semi hard cheese coated in edible nettle leaves, I mature my cheeses for at least six weeks until the leaves have turned white.
Miss Wenna Cornish Brie
A mellow, smooth mould ripened soft cheese with a delicately wafer thin velvety rind and subtle aroma. Made using Cornish Milk, this creamy Brie is a must to grace any cheeseboard.
Russet Squire is a flavoursome washed rind cheese, which is gently brushed with Cornish Orchards Cider. Its full flavour profile has slightly sweet notes and the traditional creamy elements of a Cornish Brie.
Smokey Duke can also be enjoyed partly ripened, for a more subtle flavour that complements the semi soft nature of the cheese. Left to mature, the cheese begins to soften and ooze. The smoky undertones will also deepen, providing a wonderfully mild yet aromatic cheese.
The Truffler Cornish Truffle Brie
A truly unique character that will excite and surprise with its wild truffle tones – a devilishly flavoursome mould ripened cheese that has no equal.
A semi-hard, unpasteurized cheese made with Jersey cow milk.
A pasteurised, semi-hard goat milk cheese made with vegetable rennet.
The original bought direct from the farm, made to a traditional recipe using only skimmed cows milk, similar in appearance to blue stilton.
Dorset Red Smoked Cheddar
Dorset Red is cold-smoked over oak chips overnight, which bestows it with its distinctive, mellow, smoky flavour.
Windyridge Mature Cheddar - Apple & Cider
Made by the Windyridge Cheese Company based in Dorset. Mature cheddar infused with Apple & Cider.
Windyridge Mature Cheddar - Chilli Peppers
Made by the Windybridge Cheese Company based in Dorset. Mature Cheddar en-fused with chillis.
Windyridge Smoked Mature Cheddar - Paprika
Made by the Windyridge Cheese Company based in Dorset. Mature Cheddar with a smoked flavour dusted in Paprika.
Originally made throughout the Pennines, now only made on one farm near Barnard Castle, coated in wax it has a slight lactic taste.
A firm golden cheese with oval holes running through. A soft, sweet nutty flavour.
Single Gloucester (Charles Martel)
Full fat hard cheese made with pasteurised or unpasteurised Old Gloucester cow’s milk with natural rennet. It is softer and has a more open texture than most English hard cheeses.
A handmade unpasteurized farmhouse soft cheese. The rind is washed regularly in bishop pear juice to give it’s pungent smell and flavour.
Lyburn Old Winchester
A firm pressed pasteurised cows’ milk cheese with a washed rind and bags of flavour.
Lyburn Stoney Cross
The cheese is mould ripened, not dissimilar to a French Tomme De Savoie. Creamy in texture, sweet flavours, with a distinctly earthy finish.
Beacon Blue Goats
A silky smooth cheese with a distinctive peppery tang delivered from the lightning forks of blue veining. Beacon Blue is crafted in open vats, then poured into individual moulds, turned by hand and matured under the watchful eyes of cheese experts.
Made at Butlers farm, Lancashire, a soft pasteurised cows milk blue cheese which has red coloured curds, ideal for cheese boards or for cooking.
Mature Lancashire with apples and raisins covered in cinnamon.
Available in MLFC portions.
A hard cheese with a pale yellow rind and a mild, buttery taste. Coverdale is technically a Yorkshire cheese however, this one is currently made in Lancashire.
Semi soft blue veined creamy Lancashire.
A mature, handmade, cows milk, hard pressed cheese from Butlers Farm Lancashire, similar in colour to Double Gloucester.
Ash coated goats cheese, that has a delicate yet creamy flavour.
Mrs Kirkhams Unpasteurised Lancashire
The classic Lancashire, matured for a minimum of 5 months.
An authentic Red Leicester that is bright like the setting sun with outstanding flavours that are sweet and tangy with just a little nuttiness for balance. Rothbury Red is matured for 7 months to ensure it’s a truly special Red Leicester.
Sandham Creamy Lancashire
Creamy Lancashire is a fluffy, open textured cheese with a rich creamy flavour and smooth buttery finish. It is an excellent culinary cheese and when melted it maintains a smooth, even consistency.
Sandham Crumbly Lancashire
Crumbly Lancashire is a more mild cheese with a young, fresh milky finish and slightly tangy flavour.
Sandham Oak Smoked Lancashire
Arguably the best naturally smoked Lancashire on the market.
Shorrocks Lancashire Bomb
This handmade Tasty Lancashire is matured for 24+ months, giving a strong yet very creamy flavour.
Syke’s Fell Ewe’s Milk Cheese
A delicately smooth, creamy cheese hand crafted from locally sourced fresh, pure sheep’s milk.
An unpasteurised mould ripened cheese, semi-soft with a white crumbly centre getting softer towards the grey mould.
Farmhouse Red Leicester (Sparkenhoe Farm)
The full monty, an unpasteurised fantastic flavoured, lard rubbed, cloth bound mature cheese, the best on the market, we are the only wholesalers in West Yorkshire to sell this cheese.
Rutland Red Leicester
Thomas Hoe Stevenson cheese is the premium brand made by the Long Clawson Dairy. Matured to approximately six months, this cheese has an open texture and a slightly sweet, nutty, caramelised flavour.
Lincolnshire Poacher 12 Months Old
Traditional Lincolnshire Poacher is typically matured for 12 months and has plenty of up front flavour and a good bite.
Lincolnshire Poacher Double Barrel
A 24 month aged Lincolnshire Poacher with a full strong mellow flavour.
Lincolnshire Poacher Smoked
Traditional Lincolnshire Poacher is smoked at a local smoke house over untreated oak chips. It spends 24 hours in the smoke house giving it a rich smokey flavour that compliments the cheese beautifully.
Lymn Bank Farm
Black Cracked Pepper Barrel
It has a deliciously warm bite and a great savoury flavour.
Brewer’s Choice Barrel
Mature cheddar with a hint of yeast extract.
British Mature Cheddar Heart
“Made by Lymn Bank, a mature cheddar cheese wrapped in heart shaped pink wax. Perfect for occasions, or atop a wedding cake.
Caramelised Onion Barrel
Caramelised Red Onion in a Mature Cheddar.
Juicy cranberries incorporated into a mature cheddar.
Garden Herbs & Garlic Barrel
Specially selected garden herbs with a twist of garlic.
Crunchy garlic blended with a creamy mature cheddar
A classic cheese, crystalised ginger in a creamy mature cheddar.
Horseradish chunks introduced into a creamy cheddar.
Hot & Garlic Cheddar Barrel
Exactly what it says on the tin.
Hot & Spicy Cheddar Barrel
One of the best chilli cheeses ever.
Just Jane Mature Cheddar
A truckle of mature cheddar wrapped in wax. The strong flavour and creamy texture from a 2 year old mature cheddar makes this a fantastic cheese and with every truckle purchased a donation will be made to the “Just Jane” to fly again fund for the Lancaster Bomber.
Just Jane Smoked Mature Cheddar
A naturally smoked twist on the regular Just Jane. Similarly to the regular, with every truckle purchased a donation will be made to the “Just Jane” to fly again fund.
Just Jane Vintage Cheddar
The tangy flavor and creamy texture from our vintage cheddar makes this a fantastic cheese and with every truckle purchased a donation will be made to the Lincolnshire Aviation Heritage Centres "Just Jane" to fly again fund.
Limoncello flavoured Cheddar.
Exotic mango blended with mature cheddar.
Mature Cheddar Barrel
Matured for two years this extra mature cheddar is smooth, creamy and full of flavour.
Nibble Nose Cheddar and Caramelised Onions
Home made Caramelised Red Onion Chutney blended into a smooth mature cheddar cheese.
Nibble Nose Cheddar and Chilli
One of the best chilli cheeses ever. Infused with jalapeños and bell peppers this cheese is a great gift for any chilli lover. Grate on top of your beans on toast to give it a spicy kick.
Nibble Nose Cheddar Smoked
Nibble Nose Cheddar with Cranberry
Plump juicy cranberrys incorporated into a beautiful smooth mature cheddar.
Nibble Nose Cheddar with Garlic and Chives
Moreish Garlic and Chive in a smooth mature cheddar cheese truckle encased in white wax. Grate onto spaghetti for a indulgent lunch.
Nibble Nose Cheddar with Orange and Whisky
Oranges with a drop of whisky in a beautiful smooth mature cheddar.
Nibble Nose Gin & Tonic
A new addition to this waxed range. A delicious 200g truckle of creamy cheddar infused with Gin and Tonic.
Nibble Nose Mature Cheddar
Matured for two years and sealed in black wax this extra mature cheddar cheese is smooth and full of flavour.
Beautiful soft blue cheese made with local Lincolnshire milk, said to be similar to Blue Brie. Winner of bronze award at the Great British Cheese Awards in 2012.
Smoked over seasoned oak.
A brand new blue cheese made by Lymn Bank Farm. Orange in colour, with wonderful blue cracks.
Tomato and Basil Barrel
Sundried tomatoes and basil infused with a delicious mature cheddar.
Traditional Applesmoked Barrel
A smooth mature cheddar smoked in our traditional smokehouse. Infused with paprika.
Two Smoking Barrel
A rich creamy smoked cheddar. Deep and delicious.
Charcoal Cheddar Hessian Sacks
Charcoal Cheese Large (Coal Shaped)
Flaming Charcoal Cheese (Truckle Shaped)
Plain Charcoal Cheese (Truckle Shaped)
Smokey Charcoal Cheese (Truckle Shaped)
Vintage Charcoal Cheese (Coal Shaped)
Fowlers Little Derby
This is a hard pressed cheese, naturally rinded with a hard and fractured texture, nutty aroma, and a complex strong farmhouse flavour.
Fowlers Traditional Sage Derby
Not seen for over 90 years mellow derby sandwiched with fresh sage and finally sprinkled with fresh sage on top, made by the oldest cheesemaker in England.
A strong and fruity Gouda style cheese. Smooth in texture, its flavours are typically strong and robust. A wonderfully unique raw milk cheese.
A British territorial cheese, which lies somewhere between a Leicester and a cheddar. Exceptional flavours most notably sweet caramel and nutty notes.
Doddington Admiral Collingwood
Direct from Doddington dairies in Northumberland, a semi-soft cheese washed regularly in Newcastle brown ale. Unpasteurised.
Doddington Capability Brown
The ‘Capability Brown,’ limited edition, handmade cheese, is a mould, rinded, pasteurised limited edition cheese, which is matured.
From Northumberland dairies, smooth with the subtle fresh taste of nettles.
Northumberland Oak Smoked
Slowly oak smoked over 4 days, this pasteurised cows’ milk cheese has a delicate yet full flavour.
A sweet, subtle sheep’s cheese. It has a rich, velvety texture and a refreshing tang.
A hand made creamy, semi-soft blue cheese made by the Cropwell Bishop Creameries in Nottinghamshire.
A soft cow's milk cheese with a sharp, strong flavor and a slightly tangy aroma. It is slightly sour but sharper than Stilton and generally creamier.
A strong and tasty bite combining strong Cheddar and pickled onions to make the tastebuds tingle. Mature.
White Stilton with Apricots
Succulent chunks of apricots bring a fruity, slightly acidic flavour to the creaminess and smoothness of white stilton. Shirevale makes the purest stilton with no blue mould and no aging process required, providing a fresh and clean taste.
White Stilton with Mango & Ginger
A vibrant combination of a rounded texture from the mango pieces, chewy notes from the ginger and a soft crumble from the white stilton. Shirevale white stilton mango and ginger is sweet from the mango with a sharp burst of flavour from the ginger and a soft, creaminess from the white stilton.
A mature cheddar that isn’t naturally smoked, but has a smokey flavour and is rolled in paprika, very tasty.
Exquisitely strong and rich, a vintage smoked cheddar.
Capricorn Goats Cheese
An attractive delicate soft white rind cheese. Slightly Chalky in taste and a creamy feel, with a background of chicory and nuts.
Cricket St. Thomas Brie
Made in Somerset, Cricket St Thomas Brie is an award-winning British brie. Ripened using traditional methods, this Brie portrays a superior creamy taste and richer consistency. Its mild taste and smooth rind make it the perfect addition to any cheeseboard, salads or sandwiches
Oglesheild (Somerset Raclette)
Ogleshield is a washed rind cheese made with cow’s milk in North Cadbury, in Somerset. Tasty alone, but can be used for cooking as a great West Country substitute for Raclette style melting cheese.
A 12 month old mature Cheddar which has a dense, creamy texture and is distinguished by its full-bodied flavour with a succulent and lactic bite.
Voted 4th best cheese overall in the world and it’s made with organic milk!
White Lake Burrow Mump
This semi-hard cheese is aged to around 8 weeks. It has a close, firm texture and is washed in Somerset Cider Brandy. Sweet, nutty flavours. Made with unpasteurised milk and vegetarian rennet.
White Lake Driftwood
This ash coated goats cheese log has a geotrichum rind and a soft, creamy texture. It has citrus notes and earthy undertones. Made with unpasteurised milk and vegetarian rennet.
White Lake English Goat Curd
An extremely vesatile, light, clean and fresh flavoured cheese. Made with unpasteurised milk and vegetarian rennet.
White Lake English Pecorino
Matured for 5 months, this semi-hard ewes milk cheese is deep, well-rounded with a nutty flavour and a hint of caramel. The mature version of Sheep Rustler. Made with unpasteurised milk and vegetarian rennet.
White Lake English Sheep Curd
A soft cheese with a creamy and savoury flavour. Made with unpasteurised milk and vegetarian rennet.
White lake Eve
A soft wrapped goats cheese was in Somerset Cider Brandy and wrapped in vine leaf, which helps to maintain a softer paste texture and nutty flavours. Made with unpasteurised milk and vegetarian rennet.
White Lake Fetish
A take on a well-known Greek cheese, matured in brine for 3-4 months in which it is sold in. It has a nice rounded flavour. Made with unpasteurised milk and vegetarian rennet.
White Lake Katherine
This raw milks goat cheese is made using natural rennet, matured for around 2 months and then washed in Somerset Cider Brandy. Katherine is firmer in texture than Rachel, with more complex savoury flavours. The larger Katherine is matured for 3 months leaving it with a more robust flavour. Becomes fruitier with age.
White Lake Lavender Hill Log
A White Wood rolled in lavender. The lavender matches the cheese perfectly giving the flavour an extra dimension. Made with unpasteurised milk and vegetarian rennet.
White Lake Lilly
Lilly is a soft moulded ripended goats cheese with a mild and creamy flavour. Made with unpasteurised milk and vegetarian rennet.
White Lake Little She
A soft white cheese made in the style if a brie or camembert. This cheese has a mild flavour with the rind becoming more colourful as it ages. Made with unpasteurised milk and vegetarian rennet.
White Lake Longbow
Although made from the same curds as the White Nancy this cheese is slightly different. It has a closer texture and has a more lemon flavour. Made with unpasteurised milk and vegetarian rennet.
White Lake Michaels Mount
Lactic cheese with a delicately fresh flavour when young, becoming more robust with age. Made with unpasteurised milk and vegetarian rennet.
White lake Morn Dew
Made from Guernsey cows mil providing a stunning golden colour. This cheese is mild with a creamy flavour and soft, spongey texture. Made with pasteurised milk and vegetarian rennet.
White Lake Pave Cobble
The paste of this cheese is springy and soft. On first taste; notes of sweet cream emerge, followed by a nutty flavour. Supreme Champion of the British Cheese Awards 2017. Made with unpasteurised milk and vegetarian rennet.
White Lake Rachel
White Lakes most well-known and multi-award winning cheese. This cheese has a semi hard washed rind with a delicate yet moreish sweet medium flavour. Made with unpasteurised milk and vegetarian rennet.
White Lake Sheep Rustler
The ewes milk version of Rachel. It's a semi-hard cheese aged to around 3 months . It has a medium, mellow, nutty flavour with hints of caramel. Supreme Champion at the British Cheese Awards 2018 and Gold at the World Cheese Awards 2018. Made with unpasteurised milk and vegetarian rennet.
White Lake Somerset Solstice
Made from Guernsey cows milk. It has a washed rind but doesn't come with the normally associated pungency of this style. Washed in Somerset Cider Brandy. Made with pasteurised milk and vegetarian rennet.
White Lake Stitch in Thyme
A White Wood rolled in thyme. The thyme gives the cheese a zesty lift. Made with unpasteurised milk and vegetarian rennet.
White Lake Tor
Fresh lactic goats cheese which is made into a pyramid shape with a geotrichium rind and a dusting of charcoal. Made with unpasteurised milk and vegetarian rennet.
White Lake Trickle
A small cheese which has a mild, fresh, citrus flavour when young and gains a taste reminiscent of single cream as it ages. Made with unpasteurised milk and vegetarian rennet.
White Lake White Heart
A heart shaped version of the White Nancy. Made with unpasteurised milk and vegetarian rennet.
White Lake White Nancy
A popular mild, and crumbly cheese with a white bloomy rind. Made with unpasteurised milk and vegetarian rennet.
White Lake White Wood
This lactic goats cheese log has a soft, white, silky, bloomy ring with a hint of mushroom flavours. Made with unpasteurised milk and vegetarian rennet.
A creamy, white bloomy-rind cheese handmade a smooth silky texture and a golden curd, with long lasting warm earth, farmyard and mushroom flavours. Named after Baron Bigod, the Earl of Norfolk in the 12th century unpasterised cows milk.
Bookhams Vegetarian English Parmsesan Style Cheese
A wonderful, cheaper, and vegetarian suitable alternative to parmesan. Made in England.
Made at Ram Hall farm near Berkswell. Berkswell is an unpasteurised ewe’s milk cheese made using traditional methods and left to mature for 6 months. With a natural rind and firm texture, this cheese has a slightly acidic flavour.