diff --git a/asiago.tex b/asiago.tex
index b19d5ab..09324f0 100644
--- a/asiago.tex
+++ b/asiago.tex
@@ -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}
diff --git a/cheese.cls b/cheese.cls
index c076a6e..6c8cd5c 100644
--- a/cheese.cls
+++ b/cheese.cls
@@ -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}}