Cloud-soft fresh ricotta folded with chocolate, ready to spoon.
Fresh Italian-style ricotta blended with chocolate. Cloud-soft, milky-sweet with a cocoa finish. Spoon over berries, fill cannoli, or fold into cake.
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A fresh Italian-style ricotta blended with chocolate, made in the classic fresh-curd way and sold in a little 200g cup. The paste is cloud-soft and spoonable, that just-drained whey-lightness of a real ricotta, but folded through with cocoa so it reads dessert-first rather than breakfast-first. It sits in the same family as a cannoli filling or the ricotta layer of a chocolate ricotta cake, only ready-made and ready to spoon.
On the palate, the front is very milky and sweet, that fresh-curd lactic pull you want from a good ricotta, and then the cocoa opens up through the middle, brown and a little nutty, before it fades clean in a few seconds. There is no rind, no aging, no funk. The texture is loose and airy, the kind of ricotta that folds under a spoon rather than holds a shape, which is exactly what you want when you're building it into a dessert.
This is a fresh cheese with a dessert brief. Spoon it into a bowl with fresh raspberries and a little honey, use it to fill cannoli shells or crepes, or fold it into a chocolate ricotta cake batter. Right in the sweet spot for anyone who wants a fresh cheese that eats like the last course.
Spoonable and cloud-soft, with the loose, whey-light body of a fresh ricotta folded through with cocoa.
Gentle and dessert-leaning, with the chocolate lifting an otherwise mild, milky-sweet base.
Fades cleanly in a few seconds, leaving a light cocoa dust and a whisper of fresh cream on the tongue.
Very milky and whey-fresh up front, that just-drained ricotta sweetness sitting under the cocoa.
A quiet brown-cocoa note reads a touch nutty, but the cheese itself is fresh, not aged into brown-butter territory.
No cave or mushroomy character here, just fresh curd sweetened with chocolate.
No pepper, no bite, no piccante pull, this is a sweet fresh cheese.
None rind
Ricotta stands on its own, but the right partners turn a wedge into a moment. Regional pairings first — they were built for each other.
The cheese sits in dessert territory, so it wants sweet Italian dessert wines or a small dark espresso to cut the cocoa richness.
Fresh red fruit and a drizzle of honey read straight through the chocolate; toasted nuts and cherries in syrup lean into the dessert side of the cheese.
Real reviews from The Cheese Store of Beverly Hills Google Business Profile. Curated by Dom and his team since 1967.
Domenico and his team are fantastic. I’m a chef and I often get my supplies from The Cheese Store — unique products, carefully selected, from top Italian and French cheeses to excellent local ones.
Absolutely loved the cheese store! Everyone was super helpful and friendly. Lena helped us — she was very knowledgeable on all the cheeses: where they came from, what the region is like, what they are known for. It was like wine tasting for cheese.
Ordered several cheeses from them and the wrong items were delivered. Contacted the store and they recognized the error and immediately sent the correct order the next day without any fuss. Really appreciate the promptness and professionalism.
Carefully packaged and shipped from our Beverly Hills shop.
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