Semi-hardPasteurizationPungentConsistencyButtermilkQuesoKaasEmulsifierAppearanceSemi-softBlue-veinedRobustKaseCoagulation(Curdling)AnnattoRawMilkDefectFromageRennetParaffinTextureVarietyCaseinWheyBrineAmericanSemi-hardPasteurizationPungentConsistencyButtermilkQuesoKaasEmulsifierAppearanceSemi-softBlue-veinedRobustKaseCoagulation(Curdling)AnnattoRawMilkDefectFromageRennetParaffinTextureVarietyCaseinWheyBrineAmerican

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