RennetVarietyCaseinButtermilkConsistencyAppearanceAnnattoAmericanKaseCoagulation(Curdling)BrineKaasTextureSemi-softRobustWheyPasteurizationRawMilkSemi-hardFromageBlue-veinedDefectParaffinEmulsifierQuesoPungentRennetVarietyCaseinButtermilkConsistencyAppearanceAnnattoAmericanKaseCoagulation(Curdling)BrineKaasTextureSemi-softRobustWheyPasteurizationRawMilkSemi-hardFromageBlue-veinedDefectParaffinEmulsifierQuesoPungent

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