%
% Copyright 2016 (c) Anna Schumaker.
%
\documentclass[rowheight=6pt]{cheese}

\cheeseName{Gru\'{y}ere}
\cheeseCulture{Thermophilic}{Single dose}{85}
\cheeseSecondary{FLAV 54}{(Optional) Single dose}{85}
\cheeseRipening{30 minutes}{90}
\cheeseRennet{Single dose}{40 minutes}{2.5}

\begin{document}
\begin{cheese}

\section{Curd Processing}{7}
\cheeseStepTemp  {Cutting  }{\quarter inch cubes}{\gray      }{ }
\cheeseStepTemp  {Resting 1}{5 minutes          }{\gray      }{ }
\cheeseStepTemp  {Cooking  }{1 hour             }{\gray      }{Stir continuously.}
\cheeseStepTemp  {Stirring }{15 minutes         }{\ftemp{122}}{ }
\cheeseStepTemp  {Resting 2}{20 minutes         }{\gray      }{ }
\cheeseStepNoTemp{Molding  }{8 inch tomme       }{ }
\cheeseStepNoTemp{Resting 3}{5 minutes          }{ }

\section{Press}{3}
\cheeseStepNoTemp{ }{1 hour  }{4 pounds / gallon.}
\cheeseStepNoTemp{ }{12 hours}{5 pounds / gallon.}
\cheeseStepNoTemp{ }{1 hour  }{5 pounds / gallon. }

\section{Rind}{4}
\cheeseStepTemp{Dry Salting}{ }{Room      }{1 tablespoon / gallon. }
\cheeseStepTemp{Air Drying }{8 hours }{Room      }{Flip once. }
\cheeseStepTemp{Ripening   }{1 week  }{\ftemp{54}}{Flip daily.}
\cheeseStepTemp{Aging      }{2 months}{\ftemp{54}}
		{Brush with \simplebrine twice a week for first 3 weeks.}

\end{cheese}
\end{document}
