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.
There are two types of Mongolian cheese (Ð±ÑÑÐ»Ð°Ð³). Both are similar in taste to each other and are like a cross between mozzarella and an unsalted feta cheese. ÑÒ¯Ò¯ÑÐ¸Ð¹ ÑÒ¯Ò¯Ð½Ð¸Ð¹ - this is a creamy version of Mongolian cheese made by boiling the milk and keeping the cream top. semi-soft, aged cow's milk cheese, and a common household cheese in Denmark. The cheese is typically aged between 12 and 52 weeks in rectangular blocks of 6 or 9 kg, coated with a bacteria culture.