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Founded in 1940 by Murray Greenberg, Murray’s is proud to be a Greenwich Village-based business and part of the neighborhood’s rich food history. It’s a pretty safe bet to say that we’re cheese obsessed: our goal is to find the most delicious cheese across the globe, and then feed it to you!

Murray was a Jewish veteran of the Spanish Civil War who was rumored to be a Communist – but pay no mind, he was a smart capitalist who built a great reputation for the business. In the 70s, Murray sold the shop to his clerk Louis Tudda, an Italian immigrant from Calabria. In those days, it was a humble butter and eggs shop that had a lot of block cheeses and catered to the little Italian enclave that Bleecker Street was at the time.

Rob Kaufelt bought the Murray’s in the early 90s and began traveling the globe, finding new cheeses that no one had ever heard of and bringing them back to the US. He and our lucky team travel regularly both in Europe and across the US in search of the new and great artisan cheeses being produced from California to Vermont and from Athens to Wales. And everywhere in between.

The main thing that makes Murray’s special is our passion for cheese – we share that with our friends and customers, whether you’re visiting one of our shops in New York, stopping by a Murray’s kiosk at your local supermarket, trolling on our web site, taking a class with us, or working with our wholesale department for your restaurant.


Rob grew up in a grocery family – his grandfather had a shop in Perth Amboy, New Jersey, where he’d hang out and hear Grandpa use his motto “Go on, take a taste” with every customer. After graduating from Cornell University, he joined his family’s supermarket business where he managed the company’s rapid growth in the 1980’s as President. Rob moved to the Village and got it into his head that he was going to work in specialty foods. He was standing in line one day at Murray’s when he heard then-owner Louis Tudda say that he was closing the shop. Rob made him an offer, becoming the third owner of New York’s most beloved cheese shop, joining a neighborhood of small food shops that catered to locals and visitors alike.

A frequent writer and educator on cheese and specialty foods, Rob was profiled in The New Yorker and authored The Murray’s Cheese Handbook (Random House, 2006).

Rob splits his time between New York’s Soho neighborhood and an eighteenth century farm in Stockton, New Jersey with his wife, Nina Planck, the country’s leading expert on farmer’s markets and real food, and their three children.