An Introduction to the Cheeses of France

An Introduction to the Cheeses of France


Valencay, Epoisses, Camembert and Brie—it is no wonder that France holds the reputation as the king of cheeses! Join us as we offer homage to fromage, both the rustic and refined French cheesemaking tradition that has inspired artisan cheese across the globe.

From the citric tang of Loire Valley goat cheeses to buttery, silken bloomy rinds to piquant, decadent sheep milk blues, you’ll see exactly why we fall for France.


Dan Belmont has always been hungry! He has joyously ordered off the adult menu since he was six. Fast forward to college in North Carolina – four years of glorious grits, beautiful biscuits, bad-ass B-B-Q and southern hospitality.

After college, he returned to his home state to pursue a theatre career in the big apple – and it’s here Dan found himself in a true food mecca. With several regional and off-off-off-off-OFF-broadway credits under his belt, he decided to make a modest attempt at paying off his student loans by joining the team at B.R. Guest Hospitality as a Maitre’d and Event Sales Manager. There he refined his passion for food and wine; and, when it was time to move on, he knew the next step was to dedicate his skill set to local producers of the artisan food products that fascinated him. Dan fell in love with New York's Finger Lakes wine region and worked as a brand ambassador at tastings and events in NYC and as a hospitality consultant for several winery tasting rooms.

Dan joined Murray’s as a Cheese Cave Apprentice and then Cavemaster’s Assistant, followed by a year as a Cheesemonger at the Greenwich Village flagship store, and now leads the education team in the Murray’s Classroom. Dan and his love of food and wine has been featured in the New York Times,, Gotham Magazine, HuffPost Taste, Culture Magazine and Real Simple Lifestylers.

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