Gruyere: Updates for a generic worksheet
Signed-off-by: Anna Schumaker <Anna@NoWheyCreamery.com>
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@ -21,12 +21,13 @@
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\cheeseStepNoTemp{Molding }{8 inch tomme }{ }
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\cheeseStepNoTemp{Resting 3}{5 minutes }{ }
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\section{Press}{2}
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\cheeseStepNoTemp{8 pounds }{1 hour }{ }
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\cheeseStepNoTemp{10 pounds}{12 hours}{ }
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\section{Press}{3}
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\cheeseStepNoTemp{ }{1 hour }{4 pounds / gallon.}
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\cheeseStepNoTemp{ }{12 hours}{5 pounds / gallon.}
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\cheeseStepNoTemp{ }{1 hour }{5 pounds / gallon. }
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\section{Rind}{4}
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\cheeseStepTemp{Brining }{12 hours}{Room }{Flip once. }
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\cheeseStepTemp{Dry Salting}{ }{Room }{1 tablespoon / gallon. }
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\cheeseStepTemp{Air Drying }{8 hours }{Room }{Flip once. }
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\cheeseStepTemp{Ripening }{1 week }{\ftemp{54}}{Flip daily.}
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\cheeseStepTemp{Aging }{2 months}{\ftemp{54}}
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