| Caciocavallo | |
|---|---|
 Whole cheese and cut into pieces | |
| Country of origin | Italy |
| Source of milk | Sheep, cow |
| Certification | PDO (caciocavallo silano) |
 Related media on Commons | |
Caciocavallo (Italian: [ˌkatʃokaˈvallo]) is a type of pasta filata ('stretched-curd') cheese made out of sheep's or cow's milk. It is produced throughout southern Italy, particularly in the Apennine Mountains and in the Gargano peninsula. Shaped like a teardrop, it is similar in taste to the aged southern Italian provolone cheese, with a hard edible rind.