Caciocavallo (Italian: [ˌkatʃokaˈvallo]) is a type of pasta filata ('stretched-curd') cheese made out of sheep's or cow's milk.

Shaped like a teardrop, it is similar in taste to the aged southern Italian provolone cheese, with a hard edible rind.

[2] Columella in his classic treatise on agriculture, De re rustica (35–45 CE), described precisely the methods used in its preparation, making it one of the oldest known cheeses in the world.

Caciocavallo silano is made with cow's milk in designated areas of southern Italy, in the regions of Basilicata, Calabria, Campania, Molise and Apulia, and gained protected geographical status in 1993.

[5] Albanian: kaçkavall ; Bosnian: kačkavalj ; Bulgarian: кашкавал, kashkaval ; Romanian: cașcaval ; Serbian: качкаваљ/kačkavalj ; Macedonian: кашкавал ; Sicilian: caciucavaddu ; Turkish: kaşkaval /kaşar ; Hebrew: קשקבל, kashkaval ; Greek: κασκαβάλι, kaskavali , κασέρι, kaseri ; Arabic: قشقوان, kashkawane.