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Yorkshire: Add instructions for a Yorkshire-style cheese

Anna 2 months ago
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      yorkshire.tex

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yorkshire.tex View File

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+%
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+% Copyright 2017 (c) Anna Schumaker.
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+%
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+\documentclass[rowheight=5pt]{cheese}
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+
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+\cheeseName{Yorkshire}
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+\cheeseCulture{Mesophilic}{Half dose}{86}
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+\cheeseRipening{60 minutes}{86}
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+\cheeseRennet{Half dose}{45 minutes}
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+
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+\newcommand{\tempRange}{\ftemp{85} -- \ftemp{90}}
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+
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+\begin{document}
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+\begin{cheese}
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+
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+\section{Curd Processing}{6}
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+\cheeseStepTemp{Cutting   }{\half inch cubes}{\gray     }{ }
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+\cheeseStepTemp{Resting   }{5 minutes       }{\gray     }{ }
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+\cheeseStepTemp{Stirring 1}{30 minutes      }{\gray     }{Stir gently every 3 - 5 minutes.}
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+\cheeseStepTemp{Stirring 2}{90 minutes      }{\tempRange}{Slow stir.}
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+\cheeseStepTemp{Settling  }{5 minutes       }{\gray     }{ }
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+\cheeseStepTemp{Draining  }{All whey        }{\gray     }{Into colander lined with cheesecloth.}
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+
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+\section{Bundling}{5}
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+\cheeseStepTemp  {Consolidating      }{30 minutes   }{\tempRange}{Tie cheesecloth and turn over onto knot.}
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+\cheeseStepNoTemp{Cutting into Blocks}{2 inch blocks}{Return to cheesecloth afterwards.}
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+\cheeseStepTemp  {Halving Blocks     }{2 hours      }{\tempRange}{Every 30 minutes.  Return to cheesecloth afterwards.}
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+\cheeseStepNoTemp{Salting 1          }{             }{1\quarter teaspoons / gallon.  Mix well.}
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+\cheeseStepNoTemp{Salting 2          }{             }{1\quarter teaspoons / gallon.  Mix well.}
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+
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+\section{Pressing}{3}
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+\cheeseStepNoTemp{ }{15 minutes}{ 5 pounds / gallon.}
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+\cheeseStepNoTemp{ }{12 hours  }{10 pounds / gallon.}
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+\cheeseStepNoTemp{ }{12 hours  }{25 pounds / gallon.}
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+
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+\section{Rind}{3}
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+\cheeseStepTemp  {Air Drying      }{2 - 5 days}{Room}{ }
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+\cheeseStepNoTemp{Bandage Wrapping}{ }{ }
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+\cheeseStepTemp  {Aging           }{2 - 4 months}{\ftemp{50} - \ftemp{55}}{ }
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+
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+\end{cheese}
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+\end{document}