FromageWheyRawMilkTextureParaffinPungentEmulsifierSemi-softKaasCaseinBlue-veinedButtermilkAppearanceCoagulation(Curdling)BrineQuesoKaseSemi-hardAmericanRennetPasteurizationVarietyDefectRobustConsistencyAnnattoFromageWheyRawMilkTextureParaffinPungentEmulsifierSemi-softKaasCaseinBlue-veinedButtermilkAppearanceCoagulation(Curdling)BrineQuesoKaseSemi-hardAmericanRennetPasteurizationVarietyDefectRobustConsistencyAnnatto

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