Caciocavallo

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.