Cloud-light ricotta with pistachio, the Sicilian kind meant to be eaten fresh.
Fresh Sicilian-style ricotta folded with real pistachio. Cloud-light, milky sweet, a green nutty finish. 200g tub. Order online.
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Fresh Sicilian ricotta folded with real pistachio, sold in a 200g tub and meant to be eaten within the week. Ricotta is a whey cheese, recooked from the whey left behind by other sheep's milk cheeses, and Sicily is where you find it at its best. The paste is cloud-light and just a little grainy, sweet with fresh sheep's milk on the front of the tongue and a green, buttery pistachio note running right through the curd.
This is the ricotta the Sicilian pastry kitchen is built on. It's the one you'd spoon into a cannoli shell, layer into a cassata, or just eat straight from the tub with a spoon and a little honey. Fresh, gentle, and unaged, so there's no rind and no cave time — the whole point is to catch it while the milk is still bright.
A fresh cheese lives or dies on how recently it arrived, and this one arrives in a class of its own. Right in the sweet spot for anyone who's been eating grocery-store ricotta and wondering what the real thing tastes like.
Soft and spoonable, cloud-light with a fine grain — scoops in loose curds and melts on the tongue with a whisper of pistachio grit through the paste.
Gentle and milky-sweet up front, with the pistachio riding as a soft green nuttiness underneath. Delicate, not shy.
Clean and short, the fresh-cream note fading in a few seconds and leaving a faint toasted-pistachio sweetness on the back of the tongue.
Pure fresh-whey sweetness, like warm sheep's milk with a little tang on the front of the tongue. Very milky, very present.
A green, buttery pistachio note woven right through the curd, more Sicilian pastry than roasted nut.
No forest-floor or mushroomy notes here, just clean milk and nut.
No pepper or piccante at all, this is a gentle fresh cheese.
None rind
No rind, this is a fresh whey cheese served straight from the tub.
Ricotta stands on its own, but the right partners turn a wedge into a moment. Regional pairings first — they were built for each other.
Fresh, sweet ricotta with pistachio loves a lightly sparkling wine to lift the cream, or a sweet Marsala when you lean into the dessert side.
The gentle sweetness of the ricotta and pistachio wants fresh fruit and floral honey rather than salt or vinegar. Sicilian instinct is to lean sweet.
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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