This cheese is also known as ‘Caciocavallo’ in Italy, ‘Kaçkavall’ in Albania, ‘Caşcaval’ in Romania, ‘Kačkavalj’ in Serbia, ‘Caciucavaddu’ in Sicily, ‘Kaşar’ in Turkey and 'Kačkavalj' in Serbia. It is made from cow or sheep’s milk. This cheese has originated in Sicily, Itlaly, but is now produced in the Balkan region also. In Macedonia Kaškaval is referred to as 'yellow cheese'. The original name of Kaškaval i.e. Caciocavallo literally means, ‘Cheese on horseback’. It was thought previously that the cheese was made from mare’s milk and also because the curdled milk was placed on a ‘cavallo’, i.e. horizontal stick or branch. This cheese is shaped like a tear and its taste is similar to Itlalian cheese Provolone, with a hard but edible rind. It is a semi-firm textured cheese, aged for six months and develops slightly tangy flavour with a detectable hint of olive oil. This hard yellow table cheese is suitable for grilling and goes excellent with salad, appetizer, pasta, pizza and in quesadillas or lasagna.