diff --git a/cheddar.tex b/cheddar.tex
index f1c5f93..5305e1e 100644
--- a/cheddar.tex
+++ b/cheddar.tex
@@ -5,7 +5,7 @@
 \usepackage{cheese}
 
 \begin{document}
-\begin{cheese}{Cheddar}
+\begin{cheese}{Cheddar}{4pt}
 
 \StandardCheeseSetupSection
 
@@ -14,7 +14,7 @@
  & Ripening           & 45 minutes & & \ftemp{86} & & &                               \_
  & Cheese Color       & 4 drops    & & \gray      & & & (Optional) \dilutemilk.       \\
 
-\StandardCheeseGelDevelSection{\half teaspoon}{45 minutes}{3 - 3.5}
+\StandardCheeseGelDevelSection{\half teaspoon}{\gray}{45 minutes}{3 - 3.5}
 
 \newsection{Curd Processing}{6}
  & Cutting              & \quarter inch cubes & & \gray       & & &                  \_
diff --git a/cheese.sty b/cheese.sty
index 97fe651..5b2df2d 100644
--- a/cheese.sty
+++ b/cheese.sty
@@ -30,7 +30,7 @@
 \newcolumntype{'}{!{\vrule width 1pt}}
 
 % Create a new environment that sets up everything we need to make cheese
-\newenvironment{cheese}[1]
+\newenvironment{cheese}[2]
 {
 	\thispagestyle{empty}
 
@@ -46,7 +46,7 @@
 
 	\noindent
 	\setlength{\tabcolsep}{3pt}
-	\setlength{\extrarowheight}{4pt}
+	\setlength{\extrarowheight}{#2}
 	\tabularx{\textwidth}{ 'c'c|C|C|C|C|c|X' }
 		\thickline
 		\tbhead{} & \tbhead{Operation} & \tbhead{Amount} & \tbhead{Time}
@@ -88,15 +88,18 @@
 }
 
 % Standard gel development section used by most cheeses
-\newcommand{\StandardCheeseGelDevelSection}[3]
+\newcommand{\StandardCheeseGelDevelSection}[4]
 {
 	\newsection{Gel Devel}{4}
-	 & Rennet                & #1    & & \gray &       & & \diluted.  Stir 1 minute. \_
-	 & Setting               & #2    & & \gray &       & & \_
-	 & Onset of Flocculation & #3    & & \gray & \gray & & \_
+	 & Rennet                & #1    & & #2    &       & & \diluted.  Stir 1 minute. \_
+	 & Setting               & #3    & & \gray &       & & \_
+	 & Onset of Flocculation & #4    & & \gray & \gray & & \_
 	 & Clean Break           & \gray & & \gray & \gray & & \\
 }
 
+% Standard curd-washing instructions
+\newcommand{\Wash}[1]{Slowly add \ftemp{#1} water.  Stir continuously}
+
 % Easy way to add weights to the Pressing section
 \newcommand{\AddWeight}[2]
 {
diff --git a/gouda.tex b/gouda.tex
index a1bcea5..06f1233 100644
--- a/gouda.tex
+++ b/gouda.tex
@@ -4,10 +4,8 @@
 \documentclass[letterpaper]{article}
 \usepackage{cheese}
 
-\newcommand{\WashingNote}{Slowly add \ftemp{140} water.  Stir continuously}
-
 \begin{document}
-\begin{cheese}{Gouda}
+\begin{cheese}{Gouda}{4pt}
 
 \StandardCheeseSetupSection
 
@@ -15,18 +13,18 @@
  & MM100    & \quarter teaspoon & & \ftemp{83} & & & \_
  & Ripening & 45 minutes        & & \ftemp{88} & & & \_
 
-\StandardCheeseGelDevelSection{\half teaspoon}{45 minutes}{3.5}
+\StandardCheeseGelDevelSection{\half teaspoon}{\gray}{45 minutes}{3.5}
 
 \newsection{Curd Processing}{12}
  & Cutting    & \half inch cubes & & \gray       & & &               \_
  & Resting 1  & 5 minutes        & & \gray       & & &               \_
  & Stirring 1 & 5 minutes        & & \gray       & & &               \_
  & Resting 2  & 5 minutes        & & \gray       & & &               \_
- & Draining 1 & 2 cups           & & \ftemp{88}  & & &               \_
- & Washing 1  & 2 cups           & & \gray       & & & \WashingNote. \_
+ & Draining 1 & 2 cups           & & \gray       & & &               \_
+ & Washing 1  & 2 cups           & & \gray       & & & \Wash{140}.   \_
  & Resting 3  & 10 minutes       & & \ftemp{92}  & & &               \_
  & Draining 2 & To curd level    & & \gray       & & &               \_
- & Washing 2  & \gray            & & \gray       & & & \WashingNote. \_
+ & Washing 2  & \gray            & & \gray       & & & \Wash{140}.   \_
  & Stirring 2 & 20 minutes       & & \ftemp{100} & & &               \_
  & Resting 3  & 10 minutes       & & \gray       & & &               \_
  & Draining 3 & All whey         & & \gray       & & & Catch curds in colander. \\
diff --git a/havarti.tex b/havarti.tex
new file mode 100644
index 0000000..1d8d2d7
--- /dev/null
+++ b/havarti.tex
@@ -0,0 +1,47 @@
+%
+% Copyright 2016 (c) Anna Schumaker.
+%
+\documentclass[letterpaper]{article}
+\usepackage{cheese}
+
+\begin{document}
+\begin{cheese}{Havarti}{2pt}
+
+\StandardCheeseSetupSection
+
+\newsection{Acid}{4}
+ & MM100            & \half teaspoon & & \ftemp{70} &       & & \_
+ & Ripening         & 45 minutes     & & \ftemp{70} &       & & \_
+ & Resume Heating   &                & & \gray      & \gray & & \_
+ & Remove From Heat & \gray          & &            &       & & \\
+
+ \StandardCheeseGelDevelSection{\half teaspoon}{\ftemp{86}}{45 minutes}{3.5}
+
+\newsection{Curd Processing}{13}
+ & Cutting    & \half inch cubes & & \gray      & & &                   \_
+ & Resting 1  & 5 minutes        & & \gray      & & &                   \_
+ & Stirring 1 & 10 minutes       & & \gray      & & &                   \_
+ & Resting 2  & 5 minutes        & & \gray      & & &                   \_
+ & Draining 1 & 10 cups          & & \gray      & & &                   \_
+ & Washing 1  & 3 cups           & & \gray      & & & \Wash{130}.       \_
+ & Washing 2  & 3 cups           & & \ftemp{92} & & & \Wash{130}.       \_
+ & Stirring 2 & 5 minutes        & & \gray      & & &                   \_
+ & Washing 3  & 2 cups           & & \gray      & & & \Wash{130}.       \_
+ & Salting    & 4 teaspoons      & & \ftemp{97} & & & Stir to dissolve. \_
+ & Stirring 3 & 20 minutes       & & \gray      & & &                   \_
+ & Draining 2 & To curd level    & & \gray      & & &                   \_
+ & Dill       & 1 teaspoon       & & \gray      & & & (Optional)        \\
+
+\newsection{Pressing}{3}
+\AddWeight{8 pounds}{30 minutes} \_
+\AddWeight{8 pounds}{3 hours}    \_
+ & Leave in Mold & 3 hours & & \gray & \gray & & No pressure.  \\
+
+ \newsection{Rind}{4}
+ & Refrigerate & 12 hours & & \gray      & \gray & &                                          \_
+ & Brining     & 8 hours  & & \ftemp{50} & \gray & & (Optional) Results in stronger flavor.   \_
+ & Air Drying  & 12 hours & & \gray      & \gray & & (Optional) Turn twice.                   \_
+ & Aging       & 1 month  & & \ftemp{50} & \gray & & (Optional) In ripening box.  Turn daily. \\
+
+\end{cheese}
+\end{document}