Burrata, regular mozzarella is what's called a pulled curd cheese. The curd is being dipped and stretched in hot water and formed into a ball or a log. In the case of burrata, they start with that same process, but they're going for a very, very thin, almost like sheet that can then be filled with little chopped up bits of mozzarella and a good amount of cream. It's very decadent, very rich. Like all mozzarella's, bright white, no smell, but really it's all about the texture on the inside. And this one's okay, but it tastes a little bit like cottage cheese. What I'm looking for in a burrata is a center that's really sort of silky, liquidy, creamy. The center of this one's a little bit more mealy. By making a burrata that has more of kind of, like, a chunky, solid interior and less of a liquidy interior, you're really making a cheese that's gonna have longer shelf life. The really, really authentic burratas are super perishable cheeses, and I understand that that doesn't make a lot of sense for a store like Trader Joe's. Definitely worth trying, but I would say not my favorite burrata.