KaseVarietyPungentQuesoRennetSemi-softRawMilkCaseinBrinePasteurizationRobustCoagulation(Curdling)KaasTextureConsistencyBlue-veinedAppearanceParaffinButtermilkWheyFromageAmericanSemi-hardEmulsifierAnnattoDefectKaseVarietyPungentQuesoRennetSemi-softRawMilkCaseinBrinePasteurizationRobustCoagulation(Curdling)KaasTextureConsistencyBlue-veinedAppearanceParaffinButtermilkWheyFromageAmericanSemi-hardEmulsifierAnnattoDefect

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