VarietyRobustQuesoPungentDefectTextureBlue-veinedCaseinButtermilkAmericanConsistencyBrinePasteurizationWheyFromageSemi-hardEmulsifierSemi-softAnnattoKaasAppearanceRennetKaseCoagulation(Curdling)RawMilkParaffinVarietyRobustQuesoPungentDefectTextureBlue-veinedCaseinButtermilkAmericanConsistencyBrinePasteurizationWheyFromageSemi-hardEmulsifierSemi-softAnnattoKaasAppearanceRennetKaseCoagulation(Curdling)RawMilkParaffin

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