Kashkaval is a type of cheese made from the milk of cow's, sheep's, goat's or mixture thereof. In Albania, Bulgaria, Kosovo, North Macedonia, Romania and Serbia, the term is often used to refer to all yellow cheeses. In English-language menus in Bulgaria, kashkaval is translated as 'yellow cheese'.

Caciocavallo 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.