Concentrations are selected from the list below. 1  Animal Physiology. 2  Biochemistry. 3  Computational Biology. 4  Ecology and Evolutionary Biology. 5  General Biology. 6  Genetics, Genomics and Development. 7  Human Nutrition. 8  Insect Biology. 9  Marine Biology. 10  Microbiology. 11  Molecular and Cell Biology. 12  Neurobiology and Behavior. 13  Plant Biology.
Semi-soft cheese. Munster, Port Salut, Gouda. This type of cheese does not undergo any heating or pressing. The rind is rinsed and brushed with a solution of salted water enriched with specific bacteria, which encourages orange-coloured fungi to appear.
Italy has a great variety of cheeses, ranging from fresh, mild creations like mozzarella to hard, aged cheeses with very mature flavors, such as Parmesan. All types of milk are used, including sheep, goat, and buffalo. Italian cheeses can be diviided into four categories: hard semi-soft, soft, and fresh. Many Italian cheeses are eaten at different stages of maturity. A cheese which has matured for about a year is know as vecchio. After 18 months, it becomes stravecchio and tends to have a very strong flavor.