2016-02-09 17:00:59 -05:00
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% Copyright 2016 (c) Anna Schumaker.
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2016-09-18 10:19:44 -04:00
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\documentclass[rowheight=3pt]{cheese}
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\cheeseName{Cheddar}
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2017-04-21 15:09:15 -04:00
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\cheeseCulture{Mesophilic}{Single dose}{81}
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2017-04-21 14:46:53 -04:00
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\cheeseSecondary{FLAV 54}{(Optional) Single dose}{81}
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\cheeseRipening{45 minutes}{86}
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\cheeseColor
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\cheeseRennet{Single dose}{45 minutes}{3 - 3.5}
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2016-02-09 17:00:59 -05:00
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\begin{document}
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2016-09-18 10:19:44 -04:00
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\begin{cheese}
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\section{Curd Processing}{6}
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\cheeseStepTemp{Cutting }{\quarter inch cubes}{\gray }{ }
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\cheeseStepTemp{Resting }{5 minutes }{\gray }{ }
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\cheeseStepTemp{Cooking }{35 minutes }{\gray }{ }
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\cheeseStepTemp{Stirring}{30 minutes }{\ftemp{100}}{ }
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\cheeseStepTemp{Setting }{20 minutes }{\gray }{ }
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\cheeseStepTemp{Draining}{All whey }{\gray }{Into colander.}
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\section{Cheddaring}{6}
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\cheeseStepNoTemp{Dripping }{15 minutes }{Place colander into pot. }
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\cheeseStepNoTemp{Cutting into Slabs}{8 slabs }{ }
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\cheeseStepTemp {Flipping Slabs }{2 hours }{\ftemp{100}}{Every 15 minutes.}
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\cheeseStepNoTemp{Milling }{\half inch cubes}{ }
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\cheeseStepTemp {Stirring }{30 minutes }{\ftemp{100}}{Every 10 minutes.}
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2017-04-21 16:35:54 -04:00
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\cheeseStepNoTemp{Salting }{ }{1 tablespoon / gallon.}
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2016-09-18 10:19:44 -04:00
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\section{Pressing}{3}
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\cheeseStepNoTemp{ }{15 minutes}{ 5 pounds / gallon.}
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\cheeseStepNoTemp{ }{12 hours }{20 pounds / gallon.}
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\cheeseStepNoTemp{ }{24 hours }{25 pounds / gallon.}
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2016-09-18 10:19:44 -04:00
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2018-07-24 07:25:50 -04:00
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\section{Rind}{3}
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\cheeseStepTemp {Air Drying }{2 - 5 days}{Room}{ }
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\cheeseStepNoTemp{Bandage Wrapping}{ }{ }
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\cheeseStepTemp {Aging }{3 - 12 months}{\ftemp{50} - \ftemp{55}}{ }
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2016-02-09 17:00:59 -05:00
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2016-02-09 19:23:17 -05:00
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\end{cheese}
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2016-02-09 17:00:59 -05:00
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\end{document}
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