If you’re in the market for a truly cheesy experience (and let’s be honest, who isn’t?), look no further than Fort Collins’ midtown cheese shop The Fox & The Crow. Part fromagerie, part bistro, this shop boasts a selection of cheeses “from five to 5,000miles away.” Co-founder Tina Mooney takes pride in the range of offerings that will satisfy locavores and globetrotters alike. If you happen to stop in for a bite at the bistro, chances are you’ll sample some of hometown hero MouCo Cheese Company’s products. “These guys have completely honed their process and their consistency is always on point,” Mooney says. “We’ve even incorporated [their] curds in a menu offering as well as offering them at retail.” Beyond local cheese, The Fox & The Crow has everything from caciocavallo to crème fraîche—just ask the monger.
culture: What’s your go-to cheese to bring to a party?
Tina Mooney: I always bring burrata or Fruition Farms sheep’s milk ricotta, served in a bowl with fresh baguette for scooping. I top the burrata with whatever stone fruit is in season, a drizzle of olive oil, a pinch of sea salt, and garnish the ricotta with a drizzle of Mike’s Hot Honey and freshly roasted pistachios. Both are very social dishes.
culture: If you were stranded on a desert island, what would be the one cheese, one meat, and one accompaniment you’d bring?
TM: This is a question I get almost daily [and it’s] always the same answer: Marcel Petite Comté, pâté de campagne, and a great stone-ground mustard. The Comté is complex enough that I would never be bored!
culture: What’s the strangest request you’ve gotten from a customer?
TM: That they only wanted a goat’s milk chèvre, not a cow’s milk one. As I tried to explain that chèvre literally translates to “goat” in French, she interrupted, and said, no, she’s had cow’s chèvre before and won’t be fooled!
2601 S. Lemay Ave.Fort Collins, CO 970.999.2229 thefoxandthecrow.net
Mon.–Sat.11 a.m.–9 p.m.
Sun.11 a.m. –6 p.m.
Madison Trapkin
Former Editor-in-Chief Madison Trapkin is an Atlanta-bred, Boston-based writer. She graduated from Boston University’s Gastronomy master’s Program in December 2018 and started at culture in March 2019. She is passionate about The Feminist Agenda, pizza, and regularly watering her houseplants.
