EmulsifierRawMilkAppearancePungentQuesoSemi-softAnnattoConsistencyTexturePasteurizationKaseBrineRennetSemi-hardVarietyBlue-veinedRobustCoagulation(Curdling)ButtermilkCaseinDefectParaffinWheyKaasAmericanFromageEmulsifierRawMilkAppearancePungentQuesoSemi-softAnnattoConsistencyTexturePasteurizationKaseBrineRennetSemi-hardVarietyBlue-veinedRobustCoagulation(Curdling)ButtermilkCaseinDefectParaffinWheyKaasAmericanFromage

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