EmulsifierSemi-hardRawMilkAppearanceSemi-softPasteurizationAnnattoWheyKaseButtermilkQuesoDefectAmericanRobustKaasBlue-veinedFromageCaseinRennetVarietyPungentConsistencyBrineParaffinCoagulation(Curdling)TextureEmulsifierSemi-hardRawMilkAppearanceSemi-softPasteurizationAnnattoWheyKaseButtermilkQuesoDefectAmericanRobustKaasBlue-veinedFromageCaseinRennetVarietyPungentConsistencyBrineParaffinCoagulation(Curdling)Texture

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