Murray's Cheese

This is Murray's Cheese Shop at 254 Bleecker Street in the Village - click here for second photo. It's the type of place New Yorkers brag about - a real institution, a place serieux where the ownership and management is obviously obsessed with what they do and have a tremendous drive to be the best. In a city as large as New York, these specialized niche retailers can really thrive. Murray's was founded in 1940 by Murray Greenberg, starting as a wholesaler of butter and eggs. Rob Kaufelt, the current owner, bought the business from Louis Tudda in 1991. In 2004, they moved from a much smaller cramped location across the street to their current space, where they purchased the building. They lease adjoining retail spaces to other high quality food retailers, (Amy's Bread and Wild Edibles.) Murray's retails over 250 varieties of cheese and wholesales to 75 restaurants, including many of the city's finest. I was fascinated to learn of their authentic underground cheese caves where affinage (the art of aging) is practiced (Murray's was one of the first cheese retailers in the U.S. to do this) - French affineur Herve Mons was consulted in their construction. Kaufelt travels the world to acquire cheese and has forged relationships with many artisanal cheese makers and is able to introduce these special cheeses to their American customers. They have received many accolades and awards - click here. Kaufelt has received France's prestigious Garde et Jure medal from the Guilde des Fromagers. In addition to the cheeses and gourmet found products sold, classes are taught, books are published ...