55 lines
1.8 KiB
TeX
55 lines
1.8 KiB
TeX
%
|
|
% Copyright 2016 (c) Anna Schumaker.
|
|
%
|
|
\documentclass[rowheight=4pt]{cheese}
|
|
|
|
%\def\salt{1 tablespoon}
|
|
%\def\whiskeyOne{\quarter cup}
|
|
%\def\whiskeyTwo{1\threequarter cups}
|
|
%\def\weightOne{10 pounds}
|
|
%\def\weightTwo{15 pounds}
|
|
|
|
\def\salt{2 tablespoons}
|
|
\def\whiskeyOne{\half cup}
|
|
\def\whiskeyTwo{3\half cups}
|
|
\def\weightOne{20 pounds}
|
|
\def\weightTwo{30 pounds}
|
|
|
|
\cheeseName{Irish Cheddar}
|
|
\cheeseCulture{Mesophilic}{Single dose}{83}
|
|
\cheeseRipening{45 minutes}{88}
|
|
\cheeseColor
|
|
\cheeseRennet{Single dose}{45 minutes}{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 }{\salt }{ }
|
|
\cheeseStepNoTemp{Whiskey }{\whiskeyOne }{Toss gently with hands. }
|
|
|
|
\section{Press}{2}
|
|
\cheeseStepNoTemp{\weightOne}{1 hour }{ }
|
|
\cheeseStepNoTemp{\weightTwo}{12 hours}{ }
|
|
|
|
\section{Rind}{4}
|
|
\cheeseStepTemp {Soaking }{8 hours }{Room}{\whiskeyTwo { whiskey.}}
|
|
\cheeseStepTemp {Air Drying}{1 - 2 days}{Room}{ }
|
|
\cheeseStepNoTemp{Waxing }{\gray }{ }
|
|
\cheeseStepTemp {Aging }{2 - 3 months}{\ftemp{50} - \ftemp{55}}{ }
|
|
|
|
\end{cheese}
|
|
\end{document}
|