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.
Brie, Camembert, Feta. This type of cheese does not undergo any heating or pressing. A penicillium fungus gives it its furry white rind. Not usually used in cooking, soft cheeses are used to spread on bread or crackers.
Cheese consists of the proteins and fat from milk and is produced throughout the world in hundreds of flavors, textures, and forms. Some common hard cheeses include Parmesan, Romano, Asiago, Buffalo and Pecorino cheese. These cheeses have been cooked, pressed and aged making them good for grating.