VarietyRawMilkAmericanQuesoBlue-veinedFromageTextureRobustPasteurizationKaseParaffinConsistencyAnnattoKaasWheyCoagulation(Curdling)CaseinEmulsifierBrinePungentSemi-softAppearanceRennetSemi-hardButtermilkDefectVarietyRawMilkAmericanQuesoBlue-veinedFromageTextureRobustPasteurizationKaseParaffinConsistencyAnnattoKaasWheyCoagulation(Curdling)CaseinEmulsifierBrinePungentSemi-softAppearanceRennetSemi-hardButtermilkDefect

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