From 218e81c33960049bf085aafb4bdbe770abf109bc Mon Sep 17 00:00:00 2001
From: Anna Schumaker <Anna@NoWheyCreamery.com>
Date: Fri, 21 Apr 2017 16:47:14 -0400
Subject: [PATCH] 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>
---
 asiago.tex | 44 ++++++++++----------------------------------
 1 file changed, 10 insertions(+), 34 deletions(-)

diff --git a/asiago.tex b/asiago.tex
index 89c76d1..735d616 100644
--- a/asiago.tex
+++ b/asiago.tex
@@ -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}