RobustWheyCaseinCoagulation(Curdling)VarietyFromageKaasRawMilkBlue-veinedRennetButtermilkKaseAppearanceAnnattoAmericanBrinePungentDefectConsistencyQuesoTextureParaffinPasteurizationSemi-hardEmulsifierSemi-softRobustWheyCaseinCoagulation(Curdling)VarietyFromageKaasRawMilkBlue-veinedRennetButtermilkKaseAppearanceAnnattoAmericanBrinePungentDefectConsistencyQuesoTextureParaffinPasteurizationSemi-hardEmulsifierSemi-soft

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