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Feita is a fresh, soft cheese made from raw sheep's milk in Province, France.

It is good in salads or with slices of tomato, basil and oil.

Cooking Tips
Serve Feita Cheese in slices or cubes.

Language Notes
Feïta comes from the Provençal word for "ewe", which is "feï."

Also called:

Other entries for: Sheep's Milk Cheeses

Brebis au piment d'Espelette, Brebis des Pyrénées Cheese, Brebis du Lavort Cheese, Brebis du Lochois, Brebis Pardou, Brousse de Brebis, Brousse du Var, Feita Cheese, Katy's White Lavender Cheese, Mutton Button Cheese, Ossau-Iraty Cheeses, Pecorino Cheese, Perail de Brebis, Sheep's Milk Cheeses

Other entries for:

Cheese
Affinage, American Cheeses, Casu Marzu, Cheese Rinds, Creamery, Double/Triple-Cream Cheese, Extra-Hard Cheeses, Firm Cheeses, Goat's Milk Cheeses, Mexican Cheeses, Pate (of a Cheese), Processed Cheese, Queso Fundido, Rennet, Semi-Firm Cheeses, Skim-Milk Cheeses, Smear-Ripened Cheeses, Soft Cheeses, Surface-Ripened Cheeses, Sweet Curd Cheeses, The Crumblies, Truckle, Washed-Curd Cheeses, Washed-Rind Cheeses, Yak Cheese, Yeel Cheese

Other entries for:

Dairy
Butterfat, Butter, Milk, Nondairy Topping