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

\cheeseName{Jack}
\cheeseCulture{Mesophilic}{Single dose}{80}
\cheeseRipening{1 hour}{86}
\cheeseRennet{\half teaspoon}
\cheeseSetting{45 minutes}
\cheeseFlocculation{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   }{1 tablespoon}{Mix thoroughly with hands.}


\section{Press}{2}
\cheeseStepNoTemp{Forming }{\gray      }
		 {Roll curds into a ball and tie ends of cheesecloth together.}
\cheeseStepNoTemp{8 pounds}{6 - 8 hours}
		 {Sandwiched between cutting boards with knot on top.}

\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}
