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

%\def\gallons{2 gallons}
%\def\cacl{\half teaspoon}
%\def\starter{\quarter teaspoon}
%\def\rennet{\half teaspoon}
%\def\press{6 hours}
%\def\brining{12 hours}
%\def\drying{8 hours}

\def\gallons{4 gallons}
\def\cacl{1 teaspoon}
\def\starter{\half teaspoon}
\def\rennet{\threequarter teaspoon}
\def\press{14 hours}
\def\brining{24 hours}
\def\drying {12 hours}

\cheeseName{Asiago}
\cheeseMilk{\gallons}
\cheeseCaCl{\cacl}
\cheeseCulture{Thermophilic Starter}{\starter}{85}{\packettsp.}
\cheeseRipening{45 minutes}{92}
\cheeseRennet{\rennet}
\cheeseSetting{1 hour}
\cheeseFlocculation{2 - 2.5}

\begin{document}
\begin{cheese}

\section{Curd Processing}{7}
\cheeseStepTemp{Cutting   }{\half inch cubes}{\gray      }{ }
\cheeseStepTemp{Resting 1 }{5 minutes       }{\gray      }{ }
\cheeseStepTemp{Cooking 1 }{40 minutes      }{\gray      }{Stir constantly.}
\cheeseStepTemp{Resting 2 }{15 minute       }{\ftemp{104}}{ }
\cheeseStepTemp{Cooking 2 }{45 minutes      }{\gray      }{Stir constantly.}
\cheeseStepTemp{Resting 3 }{20 minutes      }{\ftemp{118}}{ }
\cheeseStepNoTemp{Draining}{All the whey    }{Keep curds in pot.}


% 2 gallon Forming section
%\cheeseStepNoTemp{Molding 1  }{Half of curds}{ }
%\cheeseStepNoTemp{Draining   }{5 minutes    }{ }
%\cheeseStepNoTemp{Compacting }{\gray        }{Use cheese press to even out curds.}
%\cheeseStepNoTemp{Peppercorns}{1\half teaspoons}{Sprinkle over compressed curds.}
%\cheeseStepNoTemp{Molding 2  }{Rest of curds}{ }

% 4 gallon forming section
\section{Forming}{5}
\cheeseStepNoTemp{Molding 1    }{\third of curds}{Even out curds.}
\cheeseStepNoTemp{Peppercorns 1}{1\half teaspoons}{Sprinkle over compressed curds.}
\cheeseStepNoTemp{Molding 2    }{\third of curds}{Even out curds.}
\cheeseStepNoTemp{Peppercorns 2}{1\half teaspoons}{Sprinkle over compressed curds.}
\cheeseStepNoTemp{Molding 3    }{Rest of curds}{ }


\section{Pressing}{3}
\cheeseStepNoTemp{8 pounds}{1 hour}{ }
\cheeseStepNoTemp{8 pounds}{\press}{ }
\cheeseStepNoTemp{8 pounds}{1 hour}{Remove cheesecloth for smooth rind.}

\section{Rind}{4}
\cheeseStepTemp{Brining   }{\brining}{Room}{Flip once.}
\cheeseStepTemp{Air Drying}{\drying }{Room}{Flip at least once.}
\cheeseStepNoTemp{Ripening}{1 week}{Flip daily.}
\cheeseStepNoTemp{Aging   }{3 - 52 weeks}
		 {Brush with \simplebrine twice a week for first 3 weeks.}

\end{cheese}
\end{document}