ParaffinRobustBlue-veinedAppearanceFromageRennetQuesoAmericanRawMilkKaasSemi-softBodyKasePasteurizationTextureAromaWheyButtermilkVarietyDefectBrineAgingAnnattoPungentParaffinRobustBlue-veinedAppearanceFromageRennetQuesoAmericanRawMilkKaasSemi-softBodyKasePasteurizationTextureAromaWheyButtermilkVarietyDefectBrineAgingAnnattoPungent

Cheese Terminology - Call List

(Print) Use this randomly generated list as your call list when playing the game. There is no need to say the BINGO column name. Place some kind of mark (like an X, a checkmark, a dot, tally mark, etc) on each cell as you announce it, to keep track. You can also cut out each item, place them in a bag and pull words from the bag.


1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
  1. Paraffin
  2. Robust
  3. Blue- veined
  4. Appearance
  5. Fromage
  6. Rennet
  7. Queso
  8. American
  9. Raw Milk
  10. Kaas
  11. Semi-soft
  12. Body
  13. Kase
  14. Pasteurization
  15. Texture
  16. Aroma
  17. Whey
  18. Buttermilk
  19. Variety
  20. Defect
  21. Brine
  22. Aging
  23. Annatto
  24. Pungent