%
% Copyright 2016 (c) Anna Schumaker.
%
\documentclass[rowheight=4pt]{cheese}

\cheeseName{Irish Cheddar}
\cheeseMilk{2 gallons}
\cheeseCaCl{\half teaspoon}
\cheeseCulture{Mesophilic Starter}{\half teaspoon}{83}{ }
\cheeseRipening{45 minutes}{88}
\cheeseColor{8 drops}
\cheeseRennet{\half teaspoon}
\cheeseSetting{45 minutes}
\cheeseFlocculation{3 - 3.5}

\begin{document}
\begin{cheese}

\section{Curd Processing}{6}
\cheeseStepTemp  {Cutting  }{\half inch cubes}{\gray      }{ }
\cheeseStepTemp  {Resting 1}{5 minutes       }{\gray      }{ }
\cheeseStepTemp  {Cooking  }{40 minutes      }{\gray      }{Stir continuously.}
\cheeseStepTemp  {Resting 2}{30 minutes      }{\ftemp{102}}{ }
\cheeseStepTemp  {Draining }{All whey        }{\gray      }
	{Into colander.  Return whey to pot and bring to \ftemp{102}.}
\cheeseStepNoTemp{Resting 3}{15 minutes      }{ }

\section{Cheddaring}{5}
\cheeseStepNoTemp{Dripping     }{10 minutes   }{Place colander into pot.}
\cheeseStepNoTemp{Flipping slab}{1 hour       }{Every 15 minutes.       }
\cheeseStepNoTemp{Milling      }{1 inch strips}{Put strips in a bowl.   }
\cheeseStepNoTemp{Salting      }{1 tablespoon }{ }
\cheeseStepNoTemp{Whiskey      }{\quarter cup }{Toss gently with hands. }

\section{Press}{2}
\cheeseStepNoTemp{10 pounds}{1 hour  }{ }
\cheeseStepNoTemp{15 pounds}{12 hours}{ }

\section{Rind}{4}
\cheeseStepTemp  {Soaking   }{8 hours   }{Room}{1\threequarter cups whiskey.}
\cheeseStepTemp  {Air Drying}{1 - 2 days}{Room}{ }
\cheeseStepNoTemp{Waxing    }{\gray     }{ }
\cheeseStepTemp  {Aging     }{2 - 3 months}{\ftemp{50} - \ftemp{55}}{ }

\end{cheese}
\end{document}