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.
Soft types includes cottage cheese, cream cheese, ricotta, brie, bleu, Roquefort, mozzarella, muenster and similar varieties.
Due to USDA regulations regarding safe cheese production, some varieties of unpasteurized cheese are processed abroad and cannot be imported to the United States. In other areas such as England, France and the Alps, unpasteurized cheese is readily available. This category of cheese is usually more flavorful because it is prepared using lower cooking temperatures. The following cheeses are unpasteurized. There are two types of Gloucester cheese, single and double. Made in England, production of this cheese started as early as 1498 using sheep's milk. Today the cheese is made in much the same manner as it was back then. It is made in large dairies and on small farms alike.