41 lines
1.5 KiB
TeX
41 lines
1.5 KiB
TeX
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% Copyright 2016 (c) Anna Schumaker.
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%
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\documentclass[rowheight=3pt]{cheese}
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\cheeseName{Gouda}
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\cheeseCulture{MM100}{Single dose}{83}
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\cheeseSecondary{FLAV 54}{(Optional) Single dose}{83}
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\cheeseRipening{45 minutes}{88}
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\cheeseRennet{Single dose}{45 minutes}{3 - 3.5}
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\begin{document}
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\begin{cheese}
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\section{Curd Processing}{12}
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\cheeseStepTemp{Cutting }{\half inch cubes}{\gray}{ }
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\cheeseStepTemp{Resting 1 }{5 minutes }{\gray}{ }
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\cheeseStepTemp{Stirring 1}{5 minutes }{\gray}{ }
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\cheeseStepTemp{Resting 2 }{5 minutes }{\gray}{ }
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\cheeseStepTemp{Draining 1}{2 cups }{\gray}{ }
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\cheeseStepTemp{Washing 1 }{2 cups }{\gray}{\wash{140}.}
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\cheeseStepTemp{Resting 3 }{10 minutes }{\ftemp{92}}{ }
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\cheeseStepTemp{Draining 2}{10 cups }{\gray}{ }
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\cheeseStepTemp{Washing 2 }{10 cups }{\gray}{\wash{140}.}
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\cheeseStepTemp{Stirring 2}{20 minutes }{\ftemp{100}}{ }
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\cheeseStepTemp{Resting 3 }{10 minutes }{\gray}{ }
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\cheeseStepTemp{Draining 3}{All whey }{\gray}{Catch curds in colander}
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\section{Press}{2}
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\cheeseStepNoTemp{10 pounds}{30 minutes }{ }
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\cheeseStepNoTemp{15 pounds}{6 - 8 hours}{ }
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\section{Rind}{5}
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\cheeseStepTemp{Dry Salting}{ }{Room }{1 tablespoon / gallon.}
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\cheeseStepTemp{Air Drying }{1 - 2 days }{Room }{Turn twice daily.}
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\cheeseStepTemp{Ripening }{1 week }{\ftemp{50}}{In ripening box, turning daily.}
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\cheeseStepTemp{Aging }{3 - 9 months}{\ftemp{50}}{Brush with \simplebrine twice a week for one month.}
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\end{cheese}
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\end{document}
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