QuesoPasteurizationSemi-softKaseAromaRennetFromageKaasParaffinAgingAnnattoBodyBrineRawMilkAppearanceAmericanRobustWheyVarietyPungentTextureButtermilkDefectBlue-veinedQuesoPasteurizationSemi-softKaseAromaRennetFromageKaasParaffinAgingAnnattoBodyBrineRawMilkAppearanceAmericanRobustWheyVarietyPungentTextureButtermilkDefectBlue-veined

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.


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