Caciocavallo is a pulled, cooked curd cheese much like mozzarella or provolone. The curd is melted and pressed into a single mass and is stretched to achieve proper texture, elasticity, and appearance. Once it is pulled it is rolled around the cheese maker’s hand to develop peel-able layers within the ball. The ball is formed into a gourd shape and is cooled. It then rests in a brine and subsequently will be dried, then aged for several months.