2016-02-09 19:23:17 -05:00
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% Copyright 2016 (c) Anna Schumaker.
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\documentclass[letterpaper]{article}
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\usepackage{cheese}
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\begin{document}
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2016-02-12 09:01:37 -05:00
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\begin{cheese}{Gouda}{4pt}
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2016-02-09 19:23:17 -05:00
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2016-02-10 16:39:56 -05:00
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\StandardCheeseSetupSection
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2016-02-09 19:23:17 -05:00
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2016-02-11 08:02:26 -05:00
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\newsection{Acid}{2}
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2016-02-20 10:11:29 -05:00
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& MM100 & \quarter{1} teaspoon & & \ftemp{83} & & & \_
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& Ripening & 45 minutes & & \ftemp{88} & & & \_
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2016-02-11 08:02:26 -05:00
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2016-02-12 09:01:37 -05:00
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\StandardCheeseGelDevelSection{\half teaspoon}{\gray}{45 minutes}{3.5}
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2016-02-11 08:18:24 -05:00
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2016-02-11 08:56:58 -05:00
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\newsection{Curd Processing}{12}
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& Cutting & \half inch cubes & & \gray & & & \_
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& Resting 1 & 5 minutes & & \gray & & & \_
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& Stirring 1 & 5 minutes & & \gray & & & \_
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& Resting 2 & 5 minutes & & \gray & & & \_
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2016-02-12 09:01:37 -05:00
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& Draining 1 & 2 cups & & \gray & & & \_
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& Washing 1 & 2 cups & & \gray & & & \Wash{140}. \_
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2016-02-11 08:56:58 -05:00
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& Resting 3 & 10 minutes & & \ftemp{92} & & & \_
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& Draining 2 & To curd level & & \gray & & & \_
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2016-02-12 09:01:37 -05:00
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& Washing 2 & \gray & & \gray & & & \Wash{140}. \_
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2016-02-11 08:56:58 -05:00
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& Stirring 2 & 20 minutes & & \ftemp{100} & & & \_
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& Resting 3 & 10 minutes & & \gray & & & \_
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& Draining 3 & All whey & & \gray & & & Catch curds in colander. \\
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2016-02-11 09:28:41 -05:00
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\newsection{Press}{2}
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\AddWeight{10 pounds}{30 minutes } \_
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\AddWeight{15 pounds}{6 - 8 hours} \\
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2016-02-11 09:43:53 -05:00
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\newsection{Rind}{5}
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& Brining & 8 hours & & Room & & & \_
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& Air Drying & 1 - 2 days & & Room & & & Turn twice daily. \_
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& Ripening & 1 week & & \ftemp{50} & \gray & & In ripening box, turning daily. \_
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& Waxing & \gray & & \gray & \gray & & \_
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& Aging & 3 - 9 months & & \ftemp{50} & \gray & & Turn 3 - 4 times each week. \\
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2016-02-09 19:23:17 -05:00
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\end{cheese}
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\end{document}
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