This is a random question and doesn't pertain to ferments, but perhaps someone here knows why.
Normally, the raw milk I have tasted previously would taste similar to pasteurized, but more creamy and full tasting. Also, there would be an obvious separation of the cream from the rest of the milk. A recent batch I purchased has no cream separation and tastes very strong, almost like Parmesan cheese. Its still drinkable, its just strong. All the milk past and present is from the same farm too.
Any thoughts on why this would be?