The tree is precocious and reliably productive. It has stiff, upright limbs and is somewhat susceptible to scab, mildew, canker, and fireblight. It is partially self-fertile and tends to biennialism. Michelin is used exclusively for cider; it is not suitable for fresh eating.

This mid-season apple is medium sized and conical-pointed. The skin is greenish yellow, sometimes blushed, with some russeting at the stem and calyx. It yields an aromatic, amber, soft, tannic juice that is best for blending. The juice is described as douce à douce amère "sweet to bittersweet." This apple can be stored for several weeks before pressing. (From WSU: Tannin (percent tannic acid): 0.14; Acid (percent malic acid): 0.27; pH: 4.09; SG: 1.048; ^oBrix 11.4.)

Michelin was developed by nurseryman Monsieur Legrand of Normandy and named after Henri Michelin, a pomologist whose especial interest was in cider apples. The tree was first brought to England in 1884 by the Woolhope Naturalists Club of Hereford.