34 lines
1.0 KiB
TeX
34 lines
1.0 KiB
TeX
%
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% Copyright 2016 (c) Anna Schumaker.
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%
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\documentclass[rowheight=8pt]{cheese}
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\cheeseName{American Brick}
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\cheeseCulture{Mesophilic}{Double dose}{83}
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\cheeseRipening{15 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}{6}
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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{Cooking }{45 minutes }{\gray }{Stir constantly.}
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\cheeseStepTemp{Resting 2}{25 minutes }{\ftemp{98}}{ }
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\cheeseStepTemp{Draining }{All whey }{\gray }{ }
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\cheeseStepTemp{Resting 3}{5 minutes }{\gray }{ }
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\section{Press}{2}
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\cheeseStepNoTemp{ }{15 minutes}{2.5 pounds / gallon.}
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\cheeseStepNoTemp{ }{12 hours }{5 pounds / gallon. }
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\section{Rind}{4}
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\cheeseStepTemp{Dry Salting}{ }{Room}{1 tablespoon / gallon.}
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\cheeseStepTemp{Air Drying }{24 hours}{Room}{ }
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\cheeseStepNoTemp{Waxing }{\gray }{ }
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\cheeseStepNoTemp{Aging }{4 months}{Turn once each week.}
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\end{cheese}
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\end{document}
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