{"id":4246,"date":"2025-02-13T03:02:39","date_gmt":"2025-02-13T03:02:39","guid":{"rendered":"https:\/\/www.sutyo.com\/cheese-shops-we-love-the-meat-and-cheese-show\/"},"modified":"2025-02-13T03:02:39","modified_gmt":"2025-02-13T03:02:39","slug":"cheese-shops-we-love-the-meat-and-cheese-show","status":"publish","type":"post","link":"https:\/\/www.sutyo.com\/tr\/cheese-shops-we-love-the-meat-and-cheese-show\/","title":{"rendered":"Cheese Shops We Love: The Meat and Cheese Show"},"content":{"rendered":"
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The Meat and Cheese Show
1306 E 11th St Suite H
Tulsa, OK 74120<\/p>\n

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Chefs Amanda Simcoe and Joel Bein<\/p>\n<\/figcaption><\/figure>\n

Friends Amanda Simcoe and Joel Bein opened the city\u2019s only artisan cheese shop, The Meat and Cheese Show<\/a>, in late 2021, just before the New Year, perched along Historic Route 66 in Tulsa\u2019s Meadow Gold District. They\u2019d been scouting for the perfect place since 2019, but plans to open in June 2020 were sidelined due to the pandemic.<\/p>\n

\u201cIt was just a long, very strange road to opening,\u201d says Simcoe, although their passion for the store never wavered. The two met while working in the catering business in Tulsa.<\/p>\n

Then, a major storm in Tulsa, one that led to a long-term power outage resulting in inventory losses, led to a 17-month closure. The friends pivoted to catering and private events.<\/p>\n

Then, in November, the shop reopened, just in time for the holiday rush.<\/p>\n

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The Shop<\/h2>\n
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Cheese case at Meat and Cheese<\/p>\n<\/figcaption><\/figure>\n

What sets this cheese shop apart is that it literally carries cheeses from around the world. Because Tulsa does not have a lot of options for locals to purchase artisan cheese, it\u2019s important for Simcoe and Bein to cover a lot of ground in their selections.\u00a0<\/p>\n

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Meat and Cheese shop interior<\/p>\n<\/figcaption><\/figure>\n

While cheese is a huge focus in what they carry, it\u2019s not the only product\u2014this is part of what makes The Meat and Cheese Show so successful. Customers can grab a variety of artisan grocery items\u2014including hostess gifts\u2014in one swoop. For example, caviar and sparkling wine for hosting a party or a celebratory night in, or cinnamon rolls and quiche as grab-and-go items for a lazy weekend morning at home. They also sell specialty salts, cooking oils, and wine, along with all the fixings for a glam charcuterie board.<\/p>\n

As a chef who straddles all kinds of cooking, including plant-based menus, Bein is more \u201cbehind the scenes,\u201d says Simcoe, in operating The Meat and Cheese Show but what she thrives at is recommending cheese and wine pairings and writing for local media outlets about food. She\u2019s so well known for her expertise that she was given the nickname \u201cThe Cheese Wench.\u201d<\/p>\n

Before opening The Meat and Cheese Show, Simcoe was a cheesemonger at Grocer & The Gourmet, a since-shuttered specialty-foods store in Tulsa. \u201cArtisan cheese in Oklahoma was rare, to say the least, at the time,\u201d she says. Due to Oklahoma laws at the time, alcohol and cheese could not be sold in the same place, so Simcoe sent her customers to the wine shop with suggested pairings.<\/p>\n

\u201cThat\u2019s where \u2018The Cheese Wench\u2019 name came in and (it) got printed in the paper,\u201d says Simcoe, who also launched a radio show called \u201cOK Foodie\u201d and co-hosted a television show dubbed Tasting Oklahoma. \u201cIt was a way for members of the local community to get to know and see their local chefs on a more personal level. Rather than an elusive name in the back of the kitchen.\u201d<\/p>\n

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Top Selling Cheeses<\/h2>\n

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Intergalactic<\/a><\/h3>\n
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Intergalactic<\/p>\n<\/figcaption><\/figure>\n

\u201cHe\u2019s worked in the business for several years and he buys his milk from family co-ops 45 minutes outside of town,\u201d says Simcoe, about Perrystead Dairy<\/a> founder Yoav Perry. This creamy cow\u2019s milk cheese is made in Philadelphia and, instead of animal rennet, it is coagulated with Iberian cardoon thistle flowers as was done during the Roman Empire. \u201cIt\u2019s phenomenal,\u201d says Simcoe. \u201cNo one else in Oklahoma carries it. I like to warm it in the oven a little bit.\u201d<\/p>\n

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Dorothea<\/a>\u00a0<\/h3>\n
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Dorothea<\/p>\n<\/figcaption><\/figure>\n

An ideal snacking cheese (instead of munching with potato chips, potato skins are folded in), this goat\u2019s-milk flavored gouda is crafted by the Van Dijk family in Holland. Only 4,000 wheels are made each year. \u201cPotato-chip cheese is what it\u2019s called. It has basil oil, coriander, onion and potato skins,\u201d says Simcoe. \u201cIt can be difficult to get my hands on. There have been some years that I just can\u2019t get it.\u201d But she prevails, as she adores its \u201csmooth, creamy texture.\u201d<\/p>\n

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Shakerag Blue<\/a><\/h3>\n
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Shakerag Blue<\/p>\n<\/figcaption><\/figure>\n

\u201cOne of my favorite, more unique blue cheeses is wrapped in fig leaves and soaked in Tennessee whiskey,\u201d says Simcoe, about this blue cheese from Sequatchie Cove Creamery<\/a> in Sequatchie, Tennessee \u201cIt tastes like a pineapple blew up in your head. It\u2019s my secret weapon when people think they don\u2019t like blue cheese.\u201d<\/p>\n

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Estero Gold Reserve<\/a><\/p>\n

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Estero Gold Reserve<\/p>\n<\/figcaption><\/figure>\n

Valley Ford Cheese & Creamery<\/a> is a Northern California creamery specializing in farmstead Italian cheeses. Its owner, Karen Bianchi-Moreda, culls milk from her family\u2019s fourth-generation dairy. Aged for 16 months, this aged Parmesan-style cheese \u201cis very, very well done,\u201d says Simcoe. \u201c(The) raw cow\u2019s milk is from Sonoma County. Like me, she (Bianchi-Moreda) loves antique-ing and she\u2019s got family in Kansas. She\u2019s a very nice person.\u201d<\/p>\n

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The Meat and Cheese Show1306 E 11th St Suite HTulsa, OK 74120 Chefs Amanda Simcoe and Joel Bein Friends Amanda Simcoe and Joel Bein opened the city\u2019s only artisan cheese shop, The Meat and Cheese Show, in late 2021, just before the New Year, perched along Historic Route 66 in Tulsa\u2019s Meadow Gold District. They\u2019d … Okumaya devam et “Cheese Shops We Love: The Meat and Cheese Show”<\/span><\/a><\/p>","protected":false},"author":1271,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[395],"tags":[],"class_list":["post-4246","post","type-post","status-publish","format-standard","hentry","category-milk-and-diary"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/4246","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/users\/1271"}],"replies":[{"embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/comments?post=4246"}],"version-history":[{"count":0,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/4246\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/media?parent=4246"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/categories?post=4246"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/tags?post=4246"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}