diff --git a/irish_cheddar.tex b/irish_cheddar.tex
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+%
+% Copyright 2016 (c) Anna Schumaker.
+%
+\documentclass[rowheight=4pt]{cheese}
+
+\cheeseName{Irish Cheddar}
+\cheeseMilk{2 gallons}
+\cheeseCaCl{\half teaspoon}
+\cheeseCulture{Mesophilic Starter}{\half teaspoon}{83}{ }
+\cheeseRipening{45 minutes}{88}
+\cheeseColor{8 drops}
+\cheeseRennet{\half teaspoon}
+\cheeseSetting{45 minutes}
+\cheeseFlocculation{3 - 3.5}
+
+\begin{document}
+\begin{cheese}
+
+\section{Curd Processing}{6}
+\cheeseStepTemp  {Cutting  }{\half inch cubes}{\gray      }{ }
+\cheeseStepTemp  {Resting 1}{5 minutes       }{\gray      }{ }
+\cheeseStepTemp  {Cooking  }{40 minutes      }{\gray      }{Stir continuously.}
+\cheeseStepTemp  {Resting 2}{30 minutes      }{\ftemp{102}}{ }
+\cheeseStepTemp  {Draining }{All whey        }{\gray      }
+	{Into colander.  Return whey to pot and bring to \ftemp{102}.}
+\cheeseStepNoTemp{Resting 3}{15 minutes      }{ }
+
+\section{Cheddaring}{5}
+\cheeseStepNoTemp{Dripping     }{10 minutes   }{Place colander into pot.}
+\cheeseStepNoTemp{Flipping slab}{1 hour       }{Every 15 minutes.       }
+\cheeseStepNoTemp{Milling      }{1 inch strips}{Put strips in a bowl.   }
+\cheeseStepNoTemp{Salting      }{1 tablespoon }{ }
+\cheeseStepNoTemp{Whiskey      }{\quarter cup }{Toss gently with hands. }
+
+\section{Press}{2}
+\cheeseStepNoTemp{10 pounds}{1 hour  }{ }
+\cheeseStepNoTemp{15 pounds}{12 hours}{ }
+
+\section{Rind}{4}
+\cheeseStepTemp  {Soaking   }{8 hours   }{Room}{1\threequarter cups whiskey.}
+\cheeseStepTemp  {Air Drying}{1 - 2 days}{Room}{ }
+\cheeseStepNoTemp{Waxing    }{\gray     }{ }
+\cheeseStepTemp  {Aging     }{2 - 3 months}{\ftemp{50} - \ftemp{55}}{ }
+
+\end{cheese}
+\end{document}