anna
/
cheese
1
0
Fork 0
Code Issues Pull Requests Releases Wiki Activity

Asiago: Updates for a generic worksheet 

I also moved the peppercorns step into the Curd Processing section.
I've been having trouble getting a flat row of peppercorns, so it makes
sense just to mix them evenly into the curds.

Signed-off-by: Anna Schumaker <Anna@NoWheyCreamery.com>
This commit is contained in:
Anna Schumaker 2017-04-21 16:47:14 -04:00
parent 84e7c9ee07
commit 218e81c339
1 changed files with 10 additions and 34 deletions
Show Stats Download Patch File Download Diff File Expand all files Collapse all files

44
asiago.tex
View File

@ -1,15 +1,7 @@
%
% Copyright 2016 (c) Anna Schumaker.
%
\documentclass[rowheight=2pt]{cheese}
\def\press{6 hours}
\def\brining{12 hours}
\def\drying{8 hours}
%\def\press{14 hours}
%\def\brining{24 hours}
%\def\drying {12 hours}
\documentclass[rowheight=5pt]{cheese}
\cheeseName{Asiago}
\cheeseCulture{Thermophilic}{Single dose}{85}
@ -20,7 +12,7 @@
\begin{document}
\begin{cheese}
\section{Curd Processing}{7}
\section{Curd Processing}{8}
\cheeseStepTemp{Cutting }{\half inch cubes}{\gray }{ }
\cheeseStepTemp{Resting 1 }{5 minutes }{\gray }{ }
\cheeseStepTemp{Cooking 1 }{40 minutes }{\gray }{Stir constantly.}
@ -28,34 +20,18 @@
\cheeseStepTemp{Cooking 2 }{45 minutes }{\gray }{Stir constantly.}
\cheeseStepTemp{Resting 3 }{20 minutes }{\ftemp{118}}{ }
\cheeseStepNoTemp{Draining}{All the whey }{Keep curds in pot.}
% 2 gallon Forming section
%\cheeseStepNoTemp{Molding 1 }{Half of curds}{ }
%\cheeseStepNoTemp{Draining }{5 minutes }{ }
%\cheeseStepNoTemp{Compacting }{\gray }{Use cheese press to even out curds.}
%\cheeseStepNoTemp{Peppercorns}{1\half teaspoons}{Sprinkle over compressed curds.}
%\cheeseStepNoTemp{Molding 2 }{Rest of curds}{ }
% 4 gallon forming section
\section{Forming}{5}
\cheeseStepNoTemp{Molding 1 }{\third of curds}{Even out curds.}
\cheeseStepNoTemp{Peppercorns 1}{1\half teaspoons}{Sprinkle over compressed curds.}
\cheeseStepNoTemp{Molding 2 }{\third of curds}{Even out curds.}
\cheeseStepNoTemp{Peppercorns 2}{1\half teaspoons}{Sprinkle over compressed curds.}
\cheeseStepNoTemp{Molding 3 }{Rest of curds}{ }
\cheeseStepNoTemp{Peppercorns}{ }{\threequarter teaspoons / gallon.}
\section{Pressing}{3}
\cheeseStepNoTemp{8 pounds}{1 hour}{ }
\cheeseStepNoTemp{8 pounds}{\press}{ }
\cheeseStepNoTemp{8 pounds}{1 hour}{Remove cheesecloth for smooth rind.}
\cheeseStepNoTemp{ }{1 hour }{4 pounds / gallon. }
\cheeseStepNoTemp{ }{6 hours}{4 pounds / gallon. }
\cheeseStepNoTemp{ }{1 hour }{4 pounds / gallon. Remove cheesecloth for smooth rind.}
\section{Rind}{4}
\cheeseStepTemp{Brining }{\brining}{Room}{Flip once.}
\cheeseStepTemp{Air Drying}{\drying }{Room}{Flip at least once.}
\cheeseStepNoTemp{Ripening}{1 week}{Flip daily.}
\cheeseStepNoTemp{Aging }{3 - 52 weeks}
\cheeseStepTemp{Dry Salting}{ }{Room}{1 tablespoon / gallon.}
\cheeseStepTemp{Air Drying }{\drying }{Room}{Flip at least once.}
\cheeseStepNoTemp{Ripening }{1 week}{Flip daily.}
\cheeseStepNoTemp{Aging }{3 - 52 weeks}
{Brush with \simplebrine twice a week for first 3 weeks.}
\end{cheese}