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.
A soft cows milk cheese bought direct from Rungis market, it has an attractive appearance being coated in chestnut leaves and tied with raffia.
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.
A blue vein cheese. Creamy and buttery in taste with a sharp twang in taste.
An unpasteurised ewes milk cheese, with a nutty robust flavour.
Brie de Meaux
Arguably the king of French Brie, a raw milk, farmhouse handmade cheese.
Available with Mustard and with Truffle.
A creamier, richer tasting 60% Brie, our best selling Brie.
Brie Petit Smoked
A Brie petit, which has been naturally smoked at McKenzies smoke house North Yorkshire.
Made at Pansey on the Haute Marne, a fresh cheese with no rind, it is made with full cream milk.
Camembert au Calvados
An artisan Camembert which is coated in breadcrumbs, which in turn have been soaked in cados cider, something really different.
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.
Camembert Le Rouzaire
Mini Camemberts, perfect for a single serving.
A mild, rich, soft cows milk cheese with a slight fruity after taste.
The cheese has a wonderful complexity of flavours at first fruity, then revealing more earthy, nutty characteristics that linger on the plate.
Comte 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.
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.
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.
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.
A farm made goats cheese, it being one of the first to be flavoured with pepper and garlic.
Goats Log (Chevre)
The classic, white mould rind goat log, ideal for use in cooking.
A pungent, soft, strong flavoured cheese, it can sometimes be hollow shaped on top, made in the Champagne region, a true artisan cheese.
A soft unpasteurized cows milk cheese with a strong slightly spicy taste The rind is washed in brine to add flavour.
Curds and a mild taste hard pressed, ball shaped cheese, coated in orange wax.
Also available extra mature, 24 months aged.
Semi soft orange rind coloured cheese, layered with edible charcoal.
A soft, raw cows milk cheese with a washed rind, it has a pungent smell when ripe, with a nutty, spicy flavour.
A classic washed rind cheese, with a full flavour and a pungent smell when ripe, made in Normandy.
A semi soft washed rind cheese, made at Abbey Port Salut at Entrammes near le Mans, mild creamy taste.
A traditional unpasteurised cows milk cheese with a smooth pink to deep orange, slightly sticky natural rind.
A well known semi-soft raw cows milk cheese, with a mellow taste, Brie shaped, made in the Haute Savoie region of France.
The famous ewes milk cheese, matured in caves which develops the green and blue veining in the cheese.
Roquefort Papillon Noir
The blue veins of a Roquefort always start from its very center and develop towards the edges.
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.
An alpine raw milk cheese, as it matures the rind gets harder whilst the curds get softer, a personal favourite of ours.
St. Nectaire is a French semisoft, washed rind cheese from the Auvergne region of France. Made from the milk of Salers cows that feed on rich, volcanic pastures. St. Nectaire fremier takes six to eight weeks to mature on rye straw mats. When properly aged, it has a grayish-purple washed rind, dotted with white, yellow and red molds. The creamy, supple, silky textured paste melts in the mouth to reveal flavours of nuts, hay, and mushroom.
Selles-sur-Cher originates from Sologne in Central France.The cheese is made from goats'-milk and sold in small cylindrical units. It tastes slightly salty. Along with cheese, its mould is often eaten which has a comparatively stronger flavour.
Tomme de Savoie
A mountain cheese with a natural mould rind, semi hard textured raw cows milk cheese, from the Savoie mountains.
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.
Available September - March only.
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.
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.