The first professional cyclist to pedal into Boulder’s food scene was Andy Hampsten [2], who turned his love for boutique Italian olive oils into a successful small business [3], delivering his product by bicycle to waiting gourmands. Then Rueben’s Burger Bistro [4] rolled into town, with tricked-out cycling decor and a roster of burgers named after biking terminology. Now it’s retired pro cyclist Will Frischkorn’s turn to tempt the taste buds as he and fiancée Coral Ferguson prepare to open Cured [5] cheese shop.

The Spanish countryside became a second home to the pair when Frischkorn was racing with Garmin-Slipstream [6], and it was there that the couple fell in love with the intimacy of European dining. Back in Boulder, they decided to open a cheese shop that is focused on creating a personal connection with food and dedicated to the art of shopping thoughtfully, buying locally, and dining slowly. “I want to know everyone’s name when they come through our door, I want to remind them of what they bought last time, and I’d love to help them feel a little more educated than when they first walked in,” says Ferguson.

Focusing on American artisanal cheeses, the duo also plans to offer a small collection of boutique wines and all of the ingredients to fill a picnic basket including breads, cured meats, olive oils, local produce, locally roasted java from Boxcar Coffee Roasters [7], and pre-made sandwiches.

Tip: Watch for the doors to open around the end of April.

1825 E. Pearl St., Boulder