38 lines
1.3 KiB
TeX
38 lines
1.3 KiB
TeX
%
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% Copyright 2016 (c) Anna Schumaker.
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%
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\documentclass[rowheight=6pt]{cheese}
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\cheeseName{Gru\'{y}ere}
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\cheeseCulture{Thermophilic}{Single dose}{85}
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\cheeseSecondary{FLAV 54}{(Optional) Single dose}{85}
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\cheeseRipening{30 minutes}{90}
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\cheeseRennet{Single dose}{40 minutes}{2.5}
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\begin{document}
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\begin{cheese}
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\section{Curd Processing}{7}
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\cheeseStepTemp {Cutting }{\quarter inch cubes}{\gray }{ }
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\cheeseStepTemp {Resting 1}{5 minutes }{\gray }{ }
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\cheeseStepTemp {Cooking }{1 hour }{\gray }{Stir continuously.}
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\cheeseStepTemp {Stirring }{15 minutes }{\ftemp{122}}{ }
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\cheeseStepTemp {Resting 2}{20 minutes }{\gray }{ }
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\cheeseStepNoTemp{Molding }{8 inch tomme }{ }
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\cheeseStepNoTemp{Resting 3}{5 minutes }{ }
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\section{Press}{3}
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\cheeseStepNoTemp{ }{1 hour }{4 pounds / gallon.}
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\cheeseStepNoTemp{ }{12 hours}{5 pounds / gallon.}
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\cheeseStepNoTemp{ }{1 hour }{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 }{8 hours }{Room }{Flip once. }
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\cheeseStepTemp{Ripening }{1 week }{\ftemp{54}}{Flip daily.}
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\cheeseStepTemp{Aging }{2 months}{\ftemp{54}}
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{Brush with \simplebrine twice a week for first 3 weeks.}
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\end{cheese}
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\end{document}
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