%
% Copyright 2017 (c) Anna Schumaker.
%
\documentclass[rowheight=5pt]{cheese}

\cheeseName{Yorkshire}
\cheeseCulture{Mesophilic}{Half dose}{86}
\cheeseRipening{60 minutes}{86}
\cheeseRennet{Half dose}{45 minutes}

\newcommand{\tempRange}{\ftemp{85} -- \ftemp{90}}

\begin{document}
\begin{cheese}

\section{Curd Processing}{6}
\cheeseStepTemp{Cutting   }{\half inch cubes}{\gray     }{ }
\cheeseStepTemp{Resting   }{5 minutes       }{\gray     }{ }
\cheeseStepTemp{Stirring 1}{30 minutes      }{\gray     }{Stir gently every 3 - 5 minutes.}
\cheeseStepTemp{Stirring 2}{90 minutes      }{\tempRange}{Slow stir.}
\cheeseStepTemp{Settling  }{5 minutes       }{\gray     }{ }
\cheeseStepTemp{Draining  }{All whey        }{\gray     }{Into colander lined with cheesecloth.}

\section{Bundling}{5}
\cheeseStepTemp  {Consolidating      }{30 minutes   }{\tempRange}{Tie cheesecloth and turn over onto knot.}
\cheeseStepNoTemp{Cutting into Blocks}{2 inch blocks}{Return to cheesecloth afterwards.}
\cheeseStepTemp  {Halving Blocks     }{2 hours      }{\tempRange}{Every 30 minutes.  Return to cheesecloth afterwards.}
\cheeseStepNoTemp{Salting 1          }{             }{1\quarter teaspoons / gallon.  Mix well.}
\cheeseStepNoTemp{Salting 2          }{             }{1\quarter teaspoons / gallon.  Mix well.}

\section{Pressing}{3}
\cheeseStepNoTemp{ }{15 minutes}{ 5 pounds / gallon.}
\cheeseStepNoTemp{ }{12 hours  }{10 pounds / gallon.}
\cheeseStepNoTemp{ }{12 hours  }{25 pounds / gallon.}

\section{Rind}{3}
\cheeseStepTemp  {Air Drying      }{2 - 5 days}{Room}{ }
\cheeseStepNoTemp{Bandage Wrapping}{ }{ }
\cheeseStepTemp  {Aging           }{2 - 4 months}{\ftemp{50} - \ftemp{55}}{ }

\end{cheese}
\end{document}
