Caciocavallo is a traditional stretched-curd cheese made from cow’s milk and produced in several regions of Southern Italy. It is easily recognizable by its characteristic shape and is available in both PDO and non-PDO varieties. The cheese has an elastic texture when young, becoming firmer with aging, while its flavor evolves over time. Caciocavallo is part of a long-standing cheesemaking tradition and is used both as a table cheese and in cooking.