KaseWheyBrineVarietyButtermilkSemi-hardPasteurizationAmericanSemi-softParaffinCaseinEmulsifierAnnattoBlue-veinedPungentFromageQuesoRawMilkRobustKaasDefectRennetAppearanceTextureConsistencyCoagulation(Curdling)KaseWheyBrineVarietyButtermilkSemi-hardPasteurizationAmericanSemi-softParaffinCaseinEmulsifierAnnattoBlue-veinedPungentFromageQuesoRawMilkRobustKaasDefectRennetAppearanceTextureConsistencyCoagulation(Curdling)

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