 It is a stretched curd fresh cheese, white in colour, and made the whole year round, but is thought to be at its best during the spring and summer months.This "stracciatella" is unusual in that buffalo herds and the cheeses made from their milk are much more common over on the western side of the Apennines in Lazio and Campania.When mixed with thick cream, stracciatella is also used to make burrata (Italian for "buttered")