ConsistencyKaasFromageParaffinButtermilkKaseCoagulation(Curdling)BrineSemi-softVarietyDefectAnnattoEmulsifierPasteurizationPungentSemi-hardTextureQuesoRobustCaseinWheyBlue-veinedRennetAppearanceRawMilkAmericanConsistencyKaasFromageParaffinButtermilkKaseCoagulation(Curdling)BrineSemi-softVarietyDefectAnnattoEmulsifierPasteurizationPungentSemi-hardTextureQuesoRobustCaseinWheyBlue-veinedRennetAppearanceRawMilkAmerican

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. Consistency
  2. Kaas
  3. Fromage
  4. Paraffin
  5. Buttermilk
  6. Kase
  7. Coagulation (Curdling)
  8. Brine
  9. Semi-soft
  10. Variety
  11. Defect
  12. Annatto
  13. Emulsifier
  14. Pasteurization
  15. Pungent
  16. Semi-hard
  17. Texture
  18. Queso
  19. Robust
  20. Casein
  21. Whey
  22. Blue-veined
  23. Rennet
  24. Appearance
  25. Raw Milk
  26. American