The term that people should look out for is “creamline” or “cream-top” milk. It’s whole milk that is unhomogenized. It basically separates in the bottle, so there’s a layer of cream floating on top of skim.

I couldn’t say for sure, but I’ve heard it’s better for making cheese/yogurt/etc.

Personally, I wouldn’t buy it just for drinking cause I don’t think it lasts as long.