ConsistencyCaseinBrineDefectAnnattoKaseFromagePungentButtermilkCoagulation(Curdling)AmericanBlue-veinedEmulsifierAppearanceParaffinVarietySemi-hardRobustQuesoWheyKaasRennetPasteurizationRawMilkSemi-softTextureConsistencyCaseinBrineDefectAnnattoKaseFromagePungentButtermilkCoagulation(Curdling)AmericanBlue-veinedEmulsifierAppearanceParaffinVarietySemi-hardRobustQuesoWheyKaasRennetPasteurizationRawMilkSemi-softTexture

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