%
% Copyright 2016 (c) Anna Schumaker
%
\documentclass[rowheight=10pt]{cheese}

\cheeseName{Queso Fresco}
\cheeseCulture{Mesophilic}{Single dose}{85}
\cheeseRipening{30 minutes}{90}
\cheeseRennet{Single dose}{45 minutes}{3 - 3.5}

\begin{document}
\begin{cheese}

\section{Curd Processing}{6}
\cheeseStepTemp{Cutting   }{\quarter inch cubes}{\gray}{ }
\cheeseStepTemp{Resting   }{10 minutes         }{\gray}{ }
\cheeseStepTemp{Cooking   }{20 minutes         }{\gray}{ }
\cheeseStepTemp{Settling  }{5 minutes          }{\ftemp{95}}{ }
\cheeseStepNoTemp{Draining}{All whey}{Catch curds in a colander.}
\cheeseStepNoTemp{Salting }{        }{1 tablespoon / gallon.    }

\section{Press}{2}
\cheeseStepNoTemp{ }{5 hours}{4 pounds / gallon.}
\cheeseStepNoTemp{ }{1 hour }{4 ponuds / gallon. Remove cheesecloth.}

\section{Store}{1}
\cheeseStepNoTemp{Refrigerator}{2 weeks}{In a covered container.}

\end{cheese}
\end{document}