%
% Copyright 2016 (c) Anna Schumaker.
%
\documentclass[rowheight=5pt]{cheese}

\cheeseName{Colby}
\cheeseCulture{Mesophilic}{Single dose}{81}
\cheeseRipening{1 hour}{86}
\cheeseColor
\cheeseRennet{Single dose}{45 minutes}{3 - 3.5}

\begin{document}
\begin{cheese}

\section{Curd Processing}{10}
\cheeseStepTemp{Cutting   }{\half inch cubes}{\gray      }{ }
\cheeseStepTemp{Resting 1 }{5 minutes       }{\gray      }{ }
\cheeseStepTemp{Cooking   }{50 minutes      }{\gray      }{Stir constantly.}
\cheeseStepTemp{Resting 2 }{15 minutes      }{\ftemp{104}}{ }
\cheeseStepTemp{Draining 1}{                }{\gray      }{7 cups / gallon.}
\cheeseStepTemp{Washing   }{                }{\gray      }{7 cups / gallon at \ftemp{104}.}
\cheeseStepTemp{Stirring  }{2 minutes       }{\gray      }{ }
\cheeseStepTemp{Resting 3 }{10 minutes      }{\gray      }{ }
\cheeseStepTemp{Draining 2}{All whey        }{\gray      }{ }
\cheeseStepTemp{Sitting   }{5 minutes       }{\gray      }{ }

\section{Press}{3}
\cheeseStepNoTemp{ }{1 hour  }{2.5 pounds / gallon.}
\cheeseStepNoTemp{ }{11 hours}{6 pounds / gallon.  }
\cheeseStepNoTemp{ }{1 hour  }{6 pounds / gallon. Remove cheesecloth.}

\section{Rind}{4}
\cheeseStepTemp{Dry Salting}{ }{Room}{1 tablespoon / gallon.}
\cheeseStepTemp{Air Drying }{24 hours}{Room}{ }
\cheeseStepNoTemp{Waxing   }{\gray         }{ }
\cheeseStepNoTemp{Aging    }{6 - 8 weeks   }{Turn once each week.}

\end{cheese}
\end{document}