Yes, the farmer said that it was 4% milkfat. I lost a little bit of it during pressing; it showed up in the whey that was pressed out. I think it was a little too warm while I pressed. I still haven't gotten any weights that I can use for Sailor's "press in the pot" method. I'm still using my "press in the laundry room" method to mimic the warmth and humidity.
And I did taste a bit of it that wouldn't fit in the stock pot, and it had more flavor, but I don't know if it tasted sweeter or not. I do remember that it had a barnyard-y taste and aroma. Not stinky, but more of a "hay" note. I'll have to see when he puts them out to graze.