Swiss milk is also mass-market for shareholder profits, but the demand curve differs.

    CH: 3,5% 2,5% fat
    US: 3,25% 2% 1% 0% fat

I think I can taste the extra fat in the "full" and "drink" grades, but maybe it's better cow welfare and not just the fat? (direct from a farmer the fat content is over 4%)

European butter is 82% butterfat; most American brands are 80%.

American milk can't be sold in Europe because of how adulterated it is with hormones and antibiotics. Meanwhile, European dairy products intended for export to the states still have to satisfy European dairy standards.

I bake a lot and I can taste the difference.