I am usually biased towards what I think of as fairly high-fat-content milk. I switched from whole to 2% rather late in childhood, and to this day I prefer 2% to 1%, I can still drink whole without flinching, and I think skim tastes pretty gross.
Here in France, the lait demi-écremé still tastes like I am drinking butter; I can't get used to it, but I don't mind it as much after a few days of putting it in cereal. I did just today manage to find "skim milk" (i.e. lait écremé) but I swear it tastes as full-bodied as US 2%, even though the label insists it has negligible amounts of milkfat. _tove's theory is that it's just higher-quality milk, or something. I'm prepared to believe it. I'm sort of terrified of what lait entier is like.