From 1047ff073f758e7399893b5ab7217ee717a2a129 Mon Sep 17 00:00:00 2001
From: Anna Schumaker <Anna@OcarinaProject.net>
Date: Sun, 28 Feb 2016 11:05:37 -0500
Subject: [PATCH] Gruyere: Add recipe for Gruyere

Signed-off-by: Anna Schumaker <Anna@OcarinaProject.net>
---
 cheese.sty  |  3 +++
 gruyere.tex | 38 ++++++++++++++++++++++++++++++++++++++
 2 files changed, 41 insertions(+)
 create mode 100644 gruyere.tex

diff --git a/cheese.sty b/cheese.sty
index 2b7f196..a53f1ec 100644
--- a/cheese.sty
+++ b/cheese.sty
@@ -71,6 +71,9 @@
 \newcommand{\diluted}    {Diluted in \quarter{1} cup distilled water}
 \newcommand{\dilutemilk} {Diluted in \quarter{1} cup cheese milk}
 
+% Make reusable simple brine message
+\newcommand{\simplebrine} {simple brine\footnote{1\half teaspoons salt in 1 cup water.}}
+
 % Use this command to start a new section
 \newcommand{\newsection}[2]
 {
diff --git a/gruyere.tex b/gruyere.tex
new file mode 100644
index 0000000..c298535
--- /dev/null
+++ b/gruyere.tex
@@ -0,0 +1,38 @@
+%
+% Copyright 2016 (c) Anna Schumaker.
+%
+\documentclass[letterpaper]{article}
+\usepackage{cheese}
+
+\begin{document}
+\begin{cheese}{Gru\'{y}ere}{7pt}
+
+\StandardCheeseSetupSection
+
+\newsection{Acid}{2}
+ & Thermo C & \half teaspoon & & \ftemp{85} & & & \_
+ & Ripening & 30 minutes     & & \ftemp{90} & & & \\
+
+ \StandardCheeseGelDevelSection{\half teaspoon}{\gray}{40 minutes}{2.5}
+
+\newsection{Curd Processing}{7}
+ & Cutting   & \quarter{1} inch cubes & & \gray       & & &  \_
+ & Resting 1 & 5 minutes              & & \gray       & & &  \_
+ & Cooking   & 1 hour                 & & \gray       & & & Stir continuously. \_
+ & Stirring  & 15 minutes             & & \ftemp{122} & & & \_
+ & Resting 2 & 20 minutes             & & \gray       & & & \_
+ & Molding   & 8 inch tomme           & & \gray       & & & \_
+ & Resting 3 & 5 minutes              & & \gray       & & & \\
+
+\newsection{Press}{2}
+\AddWeight{8 pounds}{1 hour} \_
+\AddWeight{10 pounds}{12 hours} \\
+
+\newsection{Rind}{4}
+ & Brining    & 12 hours & & \gray      & & & Flip once.  \_
+ & Air Drying & 8 hours  & & \gray      & & & Flip once.  \_
+ & Ripening   & 1 week   & & \ftemp{54} & & & Flip daily. \_
+ & Aging      & 2 months & & \ftemp{54} & & & Brush with \simplebrine twice a week for first 3 weeks. \\
+
+\end{cheese}
+\end{document}