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.
Many of the popular cheeses we eat today, such as Cheddar, Swiss, Parmesan and Gouda, are relatively new to the cheese story (appearing within the last 500 years). In its early history cheese was never a worldwide phenomenon.