Venison Pate
Quick Facts
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Species Name
Deer
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Harvest Method
Pastured
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Range & Habitat
Other
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Producer
Range & Habitat
Murray's Cheese
Founded in 1940 by Murray Greenberg, Murray's Cheese is proud to be a Greenwich Village tradition and part of the neighborhood's rich food history, along with neighboring destinations like Faicco's Ottomanelli's and Rocco's. It's a pretty safe bet to say that we're cheese obsessed: our goal is to find the most delicious cheese and specialty grocery items from across the globe, teach you a bit about them, and then make sure you enjoy them.
Murray Greenberg was a Jewish veteran of the Spanish Civil War 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 sold a lot of block cheeses and catered to neighborhood's Italian neighbors.
Rob Kaufelt bought Murray's in 1991 and began traveling the globe, finding new and undiscovered cheeses and bringing them back to the U.S. Our team still travels regularly in Europe and across the U.S. in search of new and great artisan cheeses - from California to Vermont, Athens to Wales - and everywhere in between.
In our 75+ year history, Murray's has evolved into a world-renowned specialty food destination that offers the finest selection of cheese, meat, and grocery items. The main thing that makes Murray's special is our passion for cheese - and we love to share it with our friends and customers.
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Succulent, Skirt-like
Pasture-raised in Spain on a diet of grain, grass, forage and acorns. Protected from the central mountainous region of the Iberian Peninsula, the privileged microclimate in this area with its cold, dry winters and its short, mild summers is an ideal setting for our hams to dry and mature perfectly. In this area, with its unbeatable microclimate, every day hundreds of artisans, who are sons and grandsons of artisans, slowly and masterfully create the Guijuelo Iberian Ham, which is a 'one-of-a-kind in the world.'
Lean, Bold, Flavorful, Savory
Looking for a great beef alternative? Don't hide your head in the sand when it comes to Ostrich. Ostrich is a phenomenal "Red Meat". It offers a lean alternative to beef and has a close resemblance in appearance and flavor. Ostrich does, however, have a depth of flavor that surpasses those resemblances. Ostrich has become a very popular protein in the United States and is welcomed to those cutting down on richer meats. It shares a lean quality found in other birds, but blows them away in heartiness. Ostrich holds a multitude of applications. From rare grilled filet to smoked sirloin, the Ostrich is a bird that is more than just the word. Put a big bird on the board and your guests will be impressed.
Savory, Slightly Sweet, Robust
The Alligator has multiple cuts with the tail meat being the most prized for quick cooking methods, and the legs, ribs, and other cuts have been reserved for sausages and slower methods like stews, soups, jambalaya, and gumbos. The description of Gator meat is as varied as its culinary applications. Personally, (being from a Gulf state), I like to say it has a resemblance of rabbit... if rabbit were a fish. It has a texture of chicken crossed with squid, and a hint of crab flavor. You can make your own comparisons and analogies once it hits your test kitchen.