%
% Copyright 2016 (c) Anna Schumaker.
%
\documentclass[rowheight=3pt]{cheese}

\cheeseName{Gouda}
\cheeseCulture{MM100}{Single dose}{83}
\cheeseSecondary{FLAV 54}{(Optional) Single dose}{83}
\cheeseRipening{45 minutes}{88}
\cheeseRennet{Single dose}{45 minutes}{3 - 3.5}

\begin{document}
\begin{cheese}

\section{Curd Processing}{12}
\cheeseStepTemp{Cutting   }{\half inch cubes}{\gray}{ }
\cheeseStepTemp{Resting 1 }{5 minutes       }{\gray}{ }
\cheeseStepTemp{Stirring 1}{5 minutes       }{\gray}{ }
\cheeseStepTemp{Resting 2 }{5 minutes       }{\gray}{ }
\cheeseStepTemp{Draining 1}{2 cups          }{\gray}{ }
\cheeseStepTemp{Washing 1 }{2 cups          }{\gray}{\wash{140}.}
\cheeseStepTemp{Resting 3 }{10 minutes      }{\ftemp{92}}{ }
\cheeseStepTemp{Draining 2}{10 cups         }{\gray}{ }
\cheeseStepTemp{Washing 2 }{10 cups         }{\gray}{\wash{140}.}
\cheeseStepTemp{Stirring 2}{20 minutes      }{\ftemp{100}}{ }
\cheeseStepTemp{Resting 3 }{10 minutes      }{\gray}{ }
\cheeseStepTemp{Draining 3}{All whey        }{\gray}{Catch curds in colander}

\section{Press}{2}
\cheeseStepNoTemp{10 pounds}{30 minutes }{ }
\cheeseStepNoTemp{15 pounds}{6 - 8 hours}{ }

\section{Rind}{5}
\cheeseStepTemp{Dry Salting}{            }{Room      }{1 tablespoon / gallon.}
\cheeseStepTemp{Air Drying }{1 - 2 days  }{Room      }{Turn twice daily.}
\cheeseStepTemp{Ripening   }{1 week      }{\ftemp{50}}{In ripening box, turning daily.}
\cheeseStepTemp{Aging      }{3 - 9 months}{\ftemp{50}}{Brush with \simplebrine twice a week for one month.}

\end{cheese}
\end{document}