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

\cheeseName{Jack}
\cheeseCulture{Mesophilic}{Single dose}{80}
\cheeseRipening{1 hour}{86}
\cheeseRennet{Single dose}{45 minutes}{3.5}

\begin{document}
\begin{cheese}

\section{Curd Processing}{9}
\cheeseStepTemp{Cutting   }{\threequarter 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 1}{To curd level}{\gray}{ }
\cheeseStepTemp{Stirring  }{20 minutes   }{\gray}{Or until curds are matted.}
\cheeseStepNoTemp{Draining 2}{All Whey   }{Catch curds in colander.}
\cheeseStepNoTemp{Resting 3 }{5 minutes  }{ }
\cheeseStepNoTemp{Salting   }{           }
		 {\half tablespoon / gallon. Mix thoroughly with hands.}


\section{Press}{2}
\cheeseStepNoTemp{ }{5 - 7 hours}{4 pounds / gallon.}
\cheeseStepNoTemp{ }{1 hour     }{4 pounds / gallon. Remove cheesecloth.}

\section{Rind}{3}
\cheeseStepNoTemp{Salting   }{1 tablespoon}{ }
\cheeseStepNoTemp{Air Drying}{24 hours    }{Flip once.}
\cheeseStepTemp{Ripening}{2 - 6 weeks}{\ftemp{50} - \ftemp{55}}{In ripening box.}

\end{cheese}
\end{document}
