Stracciata del Matese* is a pasta filata cheese made with whole cow’s milk from animals raised in the production area, a Campania listing that Regione Campania ties to Castello del Matese in the province of Caserta. What makes it worth a closer look is not a long cellar life but the opposite: it is meant to be eaten fresh, on the day it is made, while the stretched curd still feels close to the vat.
The making is a sequence of heat, cutting and brine rather than a catalogue of extras. In the vat the pasta is drained of whey, then cut into small pieces; hot water is added so the mass can be worked as pasta filata. Those pieces later go into cooling water and, after that, into brine—the last dip that seasons the surface before the cheese leaves the dairy.
The same listing also names the Matese communes, including San Gregorio, so the map stays local rather than a whole-region claim. If you meet it, the useful cue is timing: look for a same-day cheese from that highland pocket, then follow other Campania pasta filata names if you want to compare how stretched-curd cheeses are finished and eaten.