diff --git a/cheese.cls b/cheese.cls
index d0dc37d..c076a6e 100644
--- a/cheese.cls
+++ b/cheese.cls
@@ -21,9 +21,10 @@
 \pagestyle{empty}
 
 % Preformat some fractions
-\newcommand{\half}    {\(\frac{1}{2}\)}
-\newcommand{\quarter} {\(\frac{1}{4}\)}
-\newcommand{\eighth}  {\(\frac{1}{8}\)}
+\newcommand{\half}         {\(\frac{1}{2}\)}
+\newcommand{\quarter}      {\(\frac{1}{4}\)}
+\newcommand{\threequarter} {\(\frac{3}{4}\)}
+\newcommand{\eighth}       {\(\frac{1}{8}\)}
 
 % Format a Fahrenheit temperature
 \newcommand{\ftemp}[1] {#1\degree F}
diff --git a/jack.tex b/jack.tex
index fa60559..ead569c 100644
--- a/jack.tex
+++ b/jack.tex
@@ -1,39 +1,42 @@
 %
 % Copyright 2016 (c) Anna Schumaker.
 %
-\documentclass[letterpaper]{article}
-\usepackage{cheese}
+\documentclass[rowheight=6pt]{cheese}
+
+\cheeseName{Jack}
+\cheeseMilk{2 gallons}
+\cheeseCaCl{\half teaspoon}
+\cheeseCulture{Mesophilic Starter}{\quarter teaspoon}{80}{\packettsp.}
+\cheeseRipening{1 hour}{86}
+\cheeseRennet{\half teaspoon}
+\cheeseSetting{45 minutes}
+\cheeseFlocculation{3.5}
 
 \begin{document}
-\begin{cheese}{Jack}{6pt}
+\begin{cheese}
 
-\StandardCheeseSetupSection
+\section{Curd Processing}{9}
+\cheeseStepTemp{Cutting   }{\threequarter 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 1}{To curd level}{\gray}{ }
+\cheeseStepTemp{Stirring  }{20 minutes   }{\gray}{Or until curds are matted.}
+\cheeseStepNoTemp{Draining 2}{All Whey    }{Catch curds in colander.}
+\cheeseStepNoTemp{Resting 3 }{5 minutes   }{ }
+\cheeseStepNoTemp{Salting   }{1 tablespoon}{Mix thoroughly with hands.}
 
-\newsection{Acid}{2}
- & Mesophilic Starter & \quarter{1} teaspoon & & \ftemp{80} & & & \_
- & Ripening           & 1 hour               & & \ftemp{86} & & & \\
 
-\StandardCheeseGelDevelSection{\half teaspoon}{\gray}{45 minutes}{3.5}
+\section{Press}{2}
+\cheeseStepNoTemp{Forming }{\gray      }
+		 {Roll curds into a ball and tie ends of cheesecloth together.}
+\cheeseStepNoTemp{8 pounds}{6 - 8 hours}
+		 {Sandwiched between cutting boards with knot on top.}
 
-\newsection{Curd Processing}{9}
- & Cutting    & \quarter{3} inch cubes & & \gray       & & &                            \_
- & Resting 1  & 5 minutes              & & \gray       & & &                            \_
- & Cooking    & 40 minutes             & & \gray       & & & Stir continuously.         \_
- & Resting 2  & 30 minutes             & & \ftemp{102} & & &                            \_
- & Draining 1 & To curd level          & & \gray       & & &                            \_
- & Stirring   & 20 minutes             & & \gray       & & & Or until curds are matted. \_
- & Draining 2 & All Whey               & & \gray       & & & Catch curds in colander.   \_
- & Resting 3  & 5 minutes              & & \gray       & & &                            \_
- & Salting    & 1 tablespoon           & & \gray       & & & Mix thoroughly with hands. \\
-
-\newsection{Press}{2}
- & Forming    & \gray       & & \gray & & & Roll curds into a ball and tie ends of cheesecloth together. \_
- & 8 pounds   & 6 - 8 hours & & \gray & & & Sandwitched between cutting boards with knot on top. \\
-
- \newsection{Rind}{3}
- & Salting   & 1 tablespoon & & \gray                   & & &                  \_
- & Air Dryig & 24 hours     & & \gray                   & & & Flip once.       \_
- & Ripening  & 2 - 6 weeks  & & \ftemp{50} - \ftemp{55} & & & In ripening box. \\
+\section{Rind}{3}
+\cheeseStepNoTemp{Salting   }{1 tablespoon}{ }
+\cheeseStepNoTemp{Air Drying}{24 hours    }{Flip once.}
+\cheeseStepTemp{Ripening}{2 - 6 weeks}{\ftemp{50} - \ftemp{55}}{In ripening box.}
 
 \end{cheese}
 \end{document}