Man, that 4 g of fat sure made a difference. This was like eating cream cheese compared to the fat-free yogurts. It was wonderfully smooth and thick, and very very mild in flavor. Very much like the missing link between yogurt and yogurt cheese. :) It only contains two yogurt cultures: L. Bulgaricus and S. Thermophilus, so if you're looking for Acidophilus, you're going to need to keep looking. I know I didn't mention this for the other two yogurts, but Fage has a little statement on the container that their milk suppliers pledge not to treat their cows with rBGH (recombinant bovine growth hormone), which is a good thing, in my book.
Final verdict: I would totally share and enjoy this yogurt.