Don't they taste kind of...goat-y and sheep-y? I know goat's- and sheep's-milk cheese can taste kind of like the way wet wool smells, if that makes any sense.

I've been drinking 1% for a while. DBF drinks 2%. I can't drink it plain. It goes in tea, or I make it into hot chocolate or something where that extra fat translates into extra creaminess. Higher-fat milk is better for cooking, as far as I know, though. Maybe I'll get some for when I make mac and cheese.