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Asiago: Convert to using cheese documentclass 

Signed-off-by: Anna Schumaker <Anna@OcarinaProject.net>
This commit is contained in:
Anna Schumaker 2016-07-05 11:23:06 -04:00
parent bc3fc67392
commit 5e1f72caeb
2 changed files with 39 additions and 37 deletions
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69
asiago.tex
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@ -1,46 +1,47 @@
%
% Copyright 2016 (c) Anna Schumaker.
%
\documentclass[letterpaper]{article}
\usepackage{cheese}
\documentclass[rowheight=3pt]{cheese}
\cheeseName{Asiago}
\cheeseMilk{2 gallons}
\cheeseCaCl{\half teaspoon}
\cheeseCulture{Thermophilic Starter}{\half teaspoon}{85}{\packettsp.}
\cheeseRipening{45 minutes}{92}
\cheeseRennet{\half teaspoon}
\cheeseSetting{1 hour}
\cheeseFlocculation{2 - 2.5}
\begin{document}
\begin{cheese}{Asiago}{3pt}
\begin{cheese}
\StandardCheeseSetupSection
\section{Curd Processing}{7}
\cheeseStepTemp{Cutting }{\half inch cubes}{\gray }{ }
\cheeseStepTemp{Resting 1 }{5 minutes }{\gray }{ }
\cheeseStepTemp{Cooking 1 }{40 minutes }{\gray }{Stir constantly.}
\cheeseStepTemp{Resting 2 }{15 minute }{\ftemp{104}}{ }
\cheeseStepTemp{Cooking 2 }{45 minutes }{\gray }{Stir constantly.}
\cheeseStepTemp{Resting 3 }{20 minutes }{\ftemp{118}}{ }
\cheeseStepNoTemp{Draining}{All the whey }{Keep curds in pot.}
\newsection{Acid}{2}
& Thermophilic Starter & \half teaspoon & & \ftemp{85} & & & 1 packet = \quarter{1} teaspoon. \_
& Ripening & 45 minutes & & \ftemp{92} & & & \\
\section{Forming}{5}
\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}{ }
\StandardCheeseGelDevelSection{\half teaspoon}{\gray}{1 hour}{2 - 2.5}
\section{Pressing}{3}
\cheeseStepNoTemp{8 pounds}{1 hour }{ }
\cheeseStepNoTemp{8 pounds}{6 hours}{ }
\cheeseStepNoTemp{8 pounds}{1 hour }{Remove cheesecloth for smooth rind.}
\newsection{Curd Processing}{7}
& Cutting & \half inch cubes & & & & & \_
& Resting 1 & 5 minutes & & & & & \_
& Cooking 1 & 40 minutes & & & & & Stir constantly. \_
& Resting 2 & 15 minutes & & \ftemp{104} & & & \_
& Cooking 2 & 45 minutes & & & & & Stir constantly. \_
& Resting 3 & 20 minutes & & \ftemp{118} & & & \_
& Draining & All the whey & & \gray & \gray & & Keep curds in pot. \\
\newsection{Forming}{5}
& Molding 1 & Half of curds & & \gray & \gray & & \_
& Draining & 5 minutes & & \gray & \gray & & \_
& Compacting & \gray & & \gray & \gray & & Use cheese press to even out curds. \_
& Peppercorns & 1\half teaspoons & & \gray & \gray & & Sprinkle over compressed curds. \_
& Molding 2 & Rest of curds & & \gray & \gray & & \\
\newsection{Pressing}{3}
& 8 pounds & 1 hour & & \gray & \gray & & \_
& 8 pounds & 6 hours & & \gray & \gray & & \_
& 8 pounds & 1 hour & & \gray & \gray & & Remove cheesecloth for smooth rind. \\
\newsection{Rind}{4}
& Brining & 12 hours & & Room & \gray & & Flip once. \_
& Air Drying & 8 hours & & Room & \gray & & Flip at least once. \_
& Ripening & 1 week & & \gray & \gray & & Flip daily. \_
& Aging & 3 - 52 weeks & & \gray & \gray & & Brush with \simplebrine twice a week for first 3 weeks. \\
\section{Rind}{4}
\cheeseStepTemp{Brining }{12 hours}{Room}{Flip once.}
\cheeseStepTemp{Air Drying}{8 hours }{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}
\end{document}

7
cheese.cls
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@ -30,9 +30,10 @@
\newcommand{\ftemp}[1] {#1\degree F}
% Make reusable messages for the notes section
\newcommand{\diluted} {Diluted in \quarter cup distilled water}
\newcommand{\dilutemilk} {Diluted in \quarter cup cheese milk}
\newcommand{\packettsp} {1 packet = \quarter teaspoon}
\newcommand{\diluted} {Diluted in \quarter cup distilled water}
\newcommand{\dilutemilk} {Diluted in \quarter cup cheese milk}
\newcommand{\packettsp} {1 packet = \quarter teaspoon}
\newcommand{\simplebrine} {simple brine\footnote{1\half teaspoons salt in 1 cup water.}}
% Macros for setting cheese variables
\newcommand{\cheeseName}[1]{\def\cheese@name{#1}}