Cheesemaking Worksheets

colby.tex 1.4KB

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  1. %
  2. % Copyright 2016 (c) Anna Schumaker.
  3. %
  4. \documentclass[rowheight=5pt]{cheese}
  5. \cheeseName{Colby}
  6. \cheeseCulture{Mesophilic}{Single dose}{81}
  7. \cheeseRipening{1 hour}{86}
  8. \cheeseColor
  9. \cheeseRennet{Single dose}{45 minutes}{3 - 3.5}
  10. \begin{document}
  11. \begin{cheese}
  12. \section{Curd Processing}{10}
  13. \cheeseStepTemp{Cutting }{\half inch cubes}{\gray }{ }
  14. \cheeseStepTemp{Resting 1 }{5 minutes }{\gray }{ }
  15. \cheeseStepTemp{Cooking }{50 minutes }{\gray }{Stir constantly.}
  16. \cheeseStepTemp{Resting 2 }{15 minutes }{\ftemp{104}}{ }
  17. \cheeseStepTemp{Draining 1}{ }{\gray }{7 cups / gallon.}
  18. \cheeseStepTemp{Washing }{ }{\gray }{7 cups / gallon at \ftemp{104}.}
  19. \cheeseStepTemp{Stirring }{2 minutes }{\gray }{ }
  20. \cheeseStepTemp{Resting 3 }{10 minutes }{\gray }{ }
  21. \cheeseStepTemp{Draining 2}{All whey }{\gray }{ }
  22. \cheeseStepTemp{Sitting }{5 minutes }{\gray }{ }
  23. \section{Press}{3}
  24. \cheeseStepNoTemp{ }{1 hour }{2.5 pounds / gallon.}
  25. \cheeseStepNoTemp{ }{11 hours}{6 pounds / gallon. }
  26. \cheeseStepNoTemp{ }{1 hour }{6 pounds / gallon. Remove cheesecloth.}
  27. \section{Rind}{4}
  28. \cheeseStepTemp{Dry Salting}{ }{Room}{1 tablespoon / gallon.}
  29. \cheeseStepTemp{Air Drying }{24 hours}{Room}{ }
  30. \cheeseStepNoTemp{Waxing }{\gray }{ }
  31. \cheeseStepNoTemp{Aging }{6 - 8 weeks }{Turn once each week.}
  32. \end{cheese}
  33. \end{document}