Update gouda for my current process

Signed-off-by: Anna Schumaker <Anna@NoWheyCreamery.com>

.gitignore

@@ -0,0 +1,7 @@
+*.aux
+*.fdb_latexmk
+*.fls
+*.log
+*.pdf
+*.sw*
+*.dvi

.gitlab-ci.yml

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+
+stages:
+  - build
+
+build:
+  stage: build
+  script:
+    - make cheese
+  artifacts:
+    paths:
+      - cheese.pdf

Makefile

@@ -0,0 +1,17 @@
+
+OUTPUT = build
+TEX = latexmk --output-directory=$(OUTPUT)/
+SOURCES := $(shell find -name '*.tex' | sort)
+PDFS := $(shell find -name '*.tex' | sed 's/.tex$$/.pdf/' | sort)
+
+%.pdf: %.tex
+	$(TEX) $<
+
+cheese:
+	$(TEX) -recorder -pdf $(SOURCES)
+	cp build/*.pdf .
+	pdfjoin -o worksheets.pdf $(PDFS)
+
+clean:
+	rm *.pdf
+	rm -r $(OUTPUT)/

asiago.tex

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+%
+% Copyright 2016 (c) Anna Schumaker.
+%
+\documentclass[rowheight=5pt]{cheese}
+
+\cheeseName{Asiago}
+\cheeseCulture{Thermophilic}{Single dose}{85}
+\cheeseSecondary{FLAV 54}{(Optional) Single dose}{85}
+\cheeseRipening{45 minutes}{92}
+\cheeseRennet{Single dose}{1 hour}{2 - 2.5}
+
+\begin{document}
+\begin{cheese}
+
+\section{Curd Processing}{8}
+\cheeseStepTemp{Cutting   }{\half inch cubes}{\gray      }{ }
+\cheeseStepTemp{Resting 1 }{5 minutes       }{\gray      }{ }
+\cheeseStepTemp{Cooking 1 }{40 minutes      }{\gray      }{Stir constantly.}
+\cheeseStepTemp{Resting 2 }{15 minute       }{\ftemp{104}}{ }
+\cheeseStepTemp{Cooking 2 }{45 minutes      }{\gray      }{Stir constantly.}
+\cheeseStepTemp{Resting 3 }{20 minutes      }{\ftemp{118}}{ }
+\cheeseStepNoTemp{Draining}{All the whey    }{Keep curds in pot.}
+\cheeseStepNoTemp{Peppercorns}{             }{\threequarter teaspoons / gallon.}
+
+\section{Pressing}{3}
+\cheeseStepNoTemp{ }{1 hour }{4 pounds / gallon. }
+\cheeseStepNoTemp{ }{6 hours}{4 pounds / gallon. }
+\cheeseStepNoTemp{ }{1 hour }{4 pounds / gallon. Remove cheesecloth for smooth rind.}
+
+\section{Rind}{4}
+\cheeseStepTemp{Dry Salting}{ }{Room}{1 tablespoon / gallon.}
+\cheeseStepTemp{Air Drying }{8 - 12 hours}{Room}{Flip at least once.}
+\cheeseStepNoTemp{Ripening }{1 week}{Flip daily.}
+\cheeseStepNoTemp{Aging    }{3 - 52 weeks}
+		 {Brush with \simplebrine twice a week for first 3 weeks.}
+
+\end{cheese}
+\end{document}

brick.tex

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+%
+% Copyright 2016 (c) Anna Schumaker.
+%
+\documentclass[rowheight=8pt]{cheese}
+
+\cheeseName{American Brick}
+\cheeseCulture{Mesophilic}{Double dose}{83}
+\cheeseRipening{15 minutes}{88}
+\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  }{45 minutes      }{\gray     }{Stir constantly.}
+\cheeseStepTemp{Resting 2}{25 minutes      }{\ftemp{98}}{ }
+\cheeseStepTemp{Draining }{All whey        }{\gray     }{ }
+\cheeseStepTemp{Resting 3}{5 minutes       }{\gray     }{ }
+
+\section{Press}{2}
+\cheeseStepNoTemp{ }{15 minutes}{2.5 pounds / gallon.}
+\cheeseStepNoTemp{ }{12 hours  }{5 pounds / gallon.  }
+
+\section{Rind}{4}
+\cheeseStepTemp{Dry Salting}{ }{Room}{1 tablespoon / gallon.}
+\cheeseStepTemp{Air Drying }{24 hours}{Room}{ }
+\cheeseStepNoTemp{Waxing   }{\gray   }{ }
+\cheeseStepNoTemp{Aging    }{4 months}{Turn once each week.}
+
+\end{cheese}
+\end{document}

cheddar.tex

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

cheddar_curds.tex

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+%
+% Copyright 2016 (c) Anna Schumaker.
+%
+\documentclass[letterpaper]{article}
+\usepackage{cheese}
+
+\begin{document}
+\begin{cheese}{Cheddar-Jalapeno Curds}{4pt}
+
+\StandardCheeseSetupSection
+
+\newsection{Acid}{2}
+ & Mesophilic Starter & \eighth teaspoon & & \ftemp{83} & & & \_
+ & Ripening           & 45 minutes       & & \ftemp{88} & & & \\
+
+\StandardCheeseGelDevelSection{\half teaspoon}{\gray}{40 minutes}{3 - 3.5}
+
+\newsection{Curd Processing}{7}
+ & Cutting              & \half inch cubes & & \gray       & & &                  \_
+ & Resting              & 5 minutes        & & \gray       & & &                  \_
+ & Cooking              & 30 minutes       & & \gray       & & &                  \_
+ & Maintain Temperature & 30 minutes       & & \ftemp{102} & & & Stir frequently. \_
+ & Setting              & 15 minutes       & & \gray       & & &                  \_
+ & Draining             & All whey         & & \gray       & & & Catch curds in colander. \_
+ & Dripping             & 10 minutes       & & \gray       & & & Catch whey in pot.       \\
+
+\newsection{Cheddaring}{3}
+ & Dripping      & 10 minutes            & & \gray       & \gray & & Place colander and whey in pot. \_
+ & Flipping Slab & 1 hours               & & \ftemp{102} & \gray & & Every 15 minutes. \_
+ & Milling       & 2 x \half inch & & \gray       & \gray & &                   \\
+
+\newsection{Flavoring}{5}
+ & Salting 1         & 1 tablespoon   & & \gray & \gray & & Mix with hands. \_
+ & Drying            & 12 - 24 hours  & & Room  & \gray & & \_
+ & Salting 2         & \half teaspoon & & \gray & \gray & & \_
+ & Diced Jalapenos   & 4oz can        & & \gray & \gray & & \_
+ & Red Pepper Flakes & \half teaspoon & & \gray & \gray & & \\
+
+\end{cheese}
+\end{document}1

cheese.cls

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+%
+% Copyright 2016 (c) Anna Schumaker.
+%
+\ProvidesClass{cheese}
+
+\RequirePackage{kvoptions}
+\DeclareStringOption[10pt]{rowheight}
+\ProcessKeyvalOptions*
+\LoadClass[letterpaper]{letter}
+
+\RequirePackage{gensymb}
+\RequirePackage[landscape,top=0.8in,bottom=0.5in,left=0.7in,right=0.7in]{geometry}
+\RequirePackage{graphicx}
+\RequirePackage{hhline}
+\RequirePackage{ifthen}
+\RequirePackage{makecell}
+\RequirePackage{multirow}
+\RequirePackage{tabularx}
+\RequirePackage[table]{xcolor}
+
+\pagestyle{empty}
+
+% Preformat some fractions
+\newcommand{\half}         {\(\frac{1}{2}\)}
+\newcommand{\third}        {\(\frac{1}{3}\)}
+\newcommand{\quarter}      {\(\frac{1}{4}\)}
+\newcommand{\threequarter} {\(\frac{3}{4}\)}
+\newcommand{\eighth}       {\(\frac{1}{8}\)}
+\newcommand{\sixteenth}    {\(\frac{1}{16}\)}
+
+% Format a Fahrenheit temperature
+\newcommand{\ftemp}[1] {#1\degree F}
+
+% Make reusable messages for the notes section
+\newcommand{\diluted}     {Diluted in \quarter cup distilled water}
+\newcommand{\dilutemilk}  {Diluted in \quarter cup cheese milk}
+\newcommand{\simplebrine} {simple brine\footnote{1\half teaspoons salt in 1 cup water or whey.}}
+\newcommand{\wash}[1]     {Slowly add \ftemp{#1} water.  Stir continuously}
+
+% Are we using cheese color or a secondary culture?
+\newif\ifcolor
+\colorfalse
+\newif\ifsecondary
+\secondaryfalse
+\newcounter{cheese@acid}
+\stepcounter{cheese@acid}
+\stepcounter{cheese@acid}
+
+% Macros for setting cheese variables
+\newcommand{\cheeseName}[1]{\def\cheese@name{#1}}
+\newcommand{\cheeseCulture}[3]
+{
+	\def\cheese@culture{#1}
+	\def\cheese@cultureTemp{\ftemp{#3}}
+	\def\cheese@cultureAmount{#2}
+}
+\newcommand{\cheeseSecondary}[3]
+{
+	\secondarytrue
+	\def\cheese@secondary{#1}
+	\def\cheese@secondaryTemp{\ftemp{#3}}
+	\def\cheese@secondaryAmount{#2}
+	\stepcounter{cheese@acid}
+}
+\newcommand{\cheeseRipening}[2]
+{
+	\def\cheese@ripening{#1/\ftemp{#2}}
+}
+\newcommand{\cheeseColor}
+{
+	\colortrue
+	\stepcounter{cheese@acid}
+}
+\newcommand{\cheeseRennet}[3]
+{
+	\def\cheese@rennet{#1}
+	\def\cheese@setting{#2}
+	\def\cheese@flocculation{#3}
+}
+
+\renewcommand{\_}{ \\ \hhline{|~*{6}{|-}|}}
+
+\newcommand{\cheeseStep}[5]       { & #1 & #2 & &  #3   &  #4   & #5 \_ }
+\newcommand{\cheeseStepTemp}[4]   { & #1 & #2 & &  #3   &       & #4 \_ }
+\newcommand{\cheeseStepNoTemp}[3] { & #1 & #2 & & \gray & \gray & #3 \_ }
+
+% Create some useful table formatting macros
+\newcommand{\thickline}{\Xhline{2\arrayrulewidth}}
+\newcommand{\tbhead}[1]{\bfseries\centering\arraybackslash\footnotesize{#1}}
+\newcommand{\gray}{\cellcolor{gray!30}}
+
+\newcolumntype{C}{>{\centering\arraybackslash}p{0.85in}}
+\newcolumntype{'}{!{\vrule width 1pt}}
+
+
+\newcommand{\section}[2]
+{
+	\thickline
+	\multirow{#2}{*}{\rotatebox{90}{\tbhead{#1}}}
+}
+
+% Extend the \begin{document} command
+\AtBeginDocument
+{
+	\setlength{\extrarowheight}{2pt}
+	\begin{tabularx}{\textwidth}{ p{2.5in}lllX }
+		Cheese: \textbf{\cheese@name} & Flavors: \hfill & Date: & Yield: & Age Until: \\
+		Milk Brand: \hfill & Type: ( Whole / \hspace{0.5in} )
+				   & Homogenized: ( Y / N )
+				   & Pastuerized: ( Y / N )
+				   & Milked On: \\
+	\end{tabularx}
+}
+
+\newenvironment{cheese}
+{
+	\setlength{\tabcolsep}{3pt}
+	\setlength{\extrarowheight}{\cheese@rowheight}
+	\tabularx{\textwidth}{ 'c'c|C|C|C|C|X' }
+		\thickline
+		\tbhead{} & \tbhead{Operation} & \tbhead{Amount} & \tbhead{Time}
+			  & \tbhead{Goal Temp} & \tbhead{Actual Temp}
+			  & \tbhead{Comments And Notes} \\
+
+	\section{Setup}{3}
+	\cheeseStepTemp{Prepare Milk }{ }{\gray}{ }
+	\cheeseStepNoTemp{Begin Heating }{ }{ }
+	\cheeseStepTemp{Remove from Heat}{\gray}{ }
+
+	\section{Acid}{\thecheese@acid}
+	\cheeseStepTemp{\cheese@culture}{ }{\cheese@cultureTemp}
+		       {(Optional for raw milk) \cheese@cultureAmount.}
+	\ifsecondary
+		\cheeseStepTemp{\cheese@secondary}{ }{\cheese@secondaryTemp}
+			       {\cheese@secondaryAmount.}
+	\fi
+	\cheeseStepTemp{Ripening}{ }{ }
+		{Natural: 1 hour/\ftemp{90}, \cheese@culture: \cheese@ripening.}
+	\ifcolor
+		\cheeseStepNoTemp{Cheese Color}{ }{(Optional) Follow directions on bottle.}
+	\fi
+
+	\section{Gel Devel}{4}
+	\cheeseStepTemp{Rennet    }{ }{\gray}{\cheese@rennet. Stir 1 minute.}
+	\cheeseStepNoTemp{Setting }{ }{Natural: 1 hour, \cheese@culture: \cheese@setting.}
+	\cheeseStepNoTemp{Onset of Flocculation}{\cheese@flocculation}{ }
+	\cheeseStepNoTemp{Clean Break}{\gray}{ }
+}
+{
+	\thickline
+	\endtabularx
+
+	% FIXME: A newline was required for the \thickline to show up?
+}

cheese.sty

@@ -0,0 +1,111 @@
+%
+% Copyright 2016 (c) Anna Schumaker.
+%
+
+\usepackage{gensymb}
+\usepackage[landscape, top=0.8in, bottom=0.5in, left=0.7in, right=0.7in]{geometry}
+\usepackage{graphicx}
+\usepackage{hhline}
+\usepackage{makecell}
+\usepackage{multirow}
+\usepackage{tabularx}
+\usepackage[table]{xcolor}
+
+% Create a thick line for table borders
+\newcommand{\thickline}{\Xhline{2\arrayrulewidth}}
+
+% Create a thinner line for separating steps
+\renewcommand{\_} {\\ \hhline{|~*{7}{|-}|}}
+
+% Turn a table cell gray
+\newcommand{\gray}{\cellcolor{gray!30}}
+
+% Set up a common table header style
+\newcommand{\tbhead}[1]{\bfseries\centering\arraybackslash\footnotesize{#1}}
+
+% Add a new column type for centered columns of specified width
+\newcolumntype{C}{>{\centering\arraybackslash}p{0.85in}}
+
+% ... and a new column type for thick vertical lines
+\newcolumntype{'}{!{\vrule width 1pt}}
+
+% Create a new environment that sets up everything we need to make cheese
+\newenvironment{cheese}[2]
+{
+	\thispagestyle{empty}
+
+	\noindent
+	\setlength{\extrarowheight}{2pt}
+	\begin{tabularx}{\textwidth}{ p{2.5in}lllX }
+		Cheese: \textbf{#1} & Flavors: \hfill & & Date: & Age Until: \\
+		Milk Brand: \hfill  & Type: ( Whole / \hspace{4em} )
+				    & Homogenized: (Y / N )
+				    & Pastuerized: ( Y / N )
+				    & Milked On: \\
+	\end{tabularx}
+
+	\noindent
+	\setlength{\tabcolsep}{3pt}
+	\setlength{\extrarowheight}{#2}
+	\tabularx{\textwidth}{ 'c'c|C|C|C|C|c|X' }
+		\thickline
+		\tbhead{} & \tbhead{Operation} & \tbhead{Amount} & \tbhead{Time}
+			  & \tbhead{Goal Temp} & \tbhead{Actual Temp}
+			  & \tbhead{\ pH\ }    & \tbhead{Comments And Notes} \\
+}
+{
+	\thickline
+	\endtabularx
+
+	% FIXME: A newline was required for the \thickline to show up?
+}
+
+% Preformat some fractions
+\newcommand{\half}       {\(\frac{1}{2}\)}
+\newcommand{\quarter}[1] {\(\frac{#1}{4}\)}
+\newcommand{\eighth}     {\(\frac{1}{8}\)}
+
+% Format a Fahrenheit temperature
+\newcommand{\ftemp}[1] {#1\degree F}
+
+% Make reusable diluted messages
+\newcommand{\diluted}    {Diluted in \quarter{1} cup distilled water}
+\newcommand{\dilutemilk} {Diluted in \quarter{1} cup cheese milk}
+
+% Make reusable simple brine message
+\newcommand{\simplebrine} {simple brine\footnote{1\half teaspoons salt in 1 cup water.}}
+
+% Use this command to start a new section
+\newcommand{\newsection}[2]
+{
+	\thickline\multirow{#2}{*}{\rotatebox{90}{\tbhead{#1}}}
+}
+
+% Standard setup section used by most cheeses
+\newcommand{\StandardCheeseSetupSection}
+{
+	\newsection{Setup}{4}
+	 & Prepare Milk     & 2 gallons      & & \gray &       &  & \_
+	 & Calcium Chloride & \half teaspoon & & \gray & \gray &  & (Optional) \diluted. \_
+	 & Begin Heating    &                & & \gray & \gray &  & \_
+	 & Remove from Heat & \gray          & &       &       &  & \\
+}
+
+% Standard gel development section used by most cheeses
+\newcommand{\StandardCheeseGelDevelSection}[4]
+{
+	\newsection{Gel Devel}{4}
+	 & Rennet                & #1    & & #2    &       & & \diluted.  Stir 1 minute. \_
+	 & Setting               & #3    & & \gray &       & & \_
+	 & Onset of Flocculation & #4    & & \gray & \gray & & \_
+	 & Clean Break           & \gray & & \gray & \gray & & \\
+}
+
+% Standard curd-washing instructions
+\newcommand{\Wash}[1]{Slowly add \ftemp{#1} water.  Stir continuously}
+
+% Easy way to add weights to the Pressing section
+\newcommand{\AddWeight}[2]
+{
+	 & #1 & #2 & & \gray & \gray & &
+}

colby-jack.tex

@@ -0,0 +1,115 @@
+%
+% Copyright 2017 (c) Anna Schumaker.
+%
+\documentclass[rowheight=5pt]{cheese}
+
+\cheeseName{Colby Jack}
+\def\washing{14 cups}
+
+\newcolumntype{D}{>{\centering\arraybackslash}p{0.38in}}
+\newcolumntype{N}{>{\centering\arraybackslash}p{0.92in}}
+
+\newcommand{\cj}{\\ \hhline{~------~~------}}
+\newcommand{\cjthickline}{\hhline{-------~-------}
+			  \hhline{-------~-------}}
+
+\newcommand{\cjStepTemp}[9]   { &   #1  &  #2   &       &  #3   &       & #4 &
+			   & #5 &   #6  &  #7   &       &  #8   &       & #9 \cj }
+\newcommand{\cStepTemp}[4]    { &   #1  &  #2   &       &  #3   &       & #4 &
+			   &    & \gray & \gray & \gray & \gray & \gray &    \cj }
+\newcommand{\cjStepNoTemp}[6] { & #1 & #2 & & \gray & \gray & #3 &
+			      & & #4 & #5 & & \gray & \gray & #6 \cj }
+\newcommand{\cStepNoTemp}[3]  { &   #1  &   #2  &       & \gray & \gray & #3 &
+			      & & \gray & \gray & \gray & \gray & \gray & \cj }
+
+\newcommand{\cjSectionStepTemp}[9]
+{
+	\cjthickline
+	\multirow{#2}{*}{\rotatebox{90}{\tbhead{#1}}}
+	& #3 & #4 & & #5 & & #6 & &
+	\multirow{#2}{*}{\rotatebox{90}{\tbhead{#1}}}
+	& #3 & #7 & & #8 & & #9 \cj
+}
+
+
+\begin{document}
+\setlength{\tabcolsep}{3pt}
+\setlength{\extrarowheight}{4pt}
+\begin{tabularx}{\textwidth}{ 'c'c|c|D|D|D|N'X'c'c|c|D|D|D|N' }
+	\cjthickline
+	\tbhead{C} & \tbhead{Operation} & \tbhead{Amount} & \tbhead{Time}
+		   & \tbhead{Goal} & \tbhead{Actual} & \tbhead{Notes} & &
+	\tbhead{J} & \tbhead{Operation} & \tbhead{Amount} & \tbhead{Time}
+		   & \tbhead{Goal} & \tbhead{Actual} & \tbhead{Notes} \\
+
+\cjSectionStepTemp{Setup}{3}
+	{Prepare Milk}{2 gallons}{\gray}{ }
+		      {2 gallons}{\gray}{ }
+\cjStepNoTemp{Begin Heating}{ }{ }
+	     {Begin Heating}{ }{ }
+\cjStepTemp{Stop Heating}{\gray}{ }{ }
+	{ }{Stop Heating}{\gray}{ }{ }
+
+\cjSectionStepTemp{Acid}{4}
+	{Mesophilic}{\quarter teaspoon}{\ftemp{81}}{ }
+		    {\quarter teaspoon}{\ftemp{80}}{ }
+\cjStepTemp{FLAV 54}{\sixteenth teaspoon}{\ftemp{81}}{ }
+	{ }{FLAV 54}{\sixteenth teaspoon}{\ftemp{80}}{ }
+\cjStepTemp{Ripening}{1 hour}{\ftemp{86}}{ }
+	{ }{Ripening}{1 hour}{\ftemp{86}}{ }
+\cStepNoTemp{Cheese Color}{10 drops}{Dilute (milk).}
+
+\cjSectionStepTemp{Gel Devel}{4}
+	{Rennet}{\half teaspoon}{\gray}{Dilute (water).}
+		{\half teaspoon}{\gray}{Dilute (water).}
+\cjStepNoTemp{Setting }{45 minutes}{ }
+	     {Setting }{45 minutes}{ }
+\cjStepNoTemp{Flocculation}{3 - 3.5}{ }
+	     {Flocculation}{3.5    }{ }
+\cjStepNoTemp{Clean Break}{\gray}{ }
+	     {Clean Break}{\gray}{ }
+
+\cjSectionStepTemp{Curd Processing}{8}
+	{Cutting}{\half inch cubes        }{\gray}{ }
+		 {\threequarter inch cubes}{\gray}{ }
+\cjStepTemp{Resting 1}{5 minutes}{\gray}{ }
+	{ }{Resting 1}{5 minutes}{\gray}{ }
+\cjStepTemp{Cooking}{50 minutes}{\gray}{Stir constantly.}
+	{ }{Cooking}{40 minutes}{\gray}{Stir constantly.}
+\cjStepTemp{Resting 2}{15 minutes}{\ftemp{104}}{ }
+	{ }{Resting 2}{30 minutes}{\ftemp{102}}{ }
+\cjStepTemp{Draining}{\washing     }{\gray      }{ }
+	{ }{Draining}{To curd level}{\gray}{ }
+\cjStepTemp{Washing }{\washing  }{\gray}{\ftemp{104} water.}
+	{ }{Stirring}{20 minutes}{\gray}{ }
+\cStepTemp{Stirring }{2 minutes }{\gray}{ }
+\cStepTemp{Resting 3}{10 minutes}{\gray}{ }
+
+\cjthickline
+\end{tabularx}
+
+
+
+\begin{tabularx}{\textwidth}{ 'c'c|C|C|C|C|c|X' }
+	\thickline
+	\tbhead{} & \tbhead{Operation} & \tbhead{Amount} & \tbhead{Time}
+		  & \tbhead{Goal Temp} & \tbhead{Actual Temp}
+		  & \tbhead{\ Ph\ }    & `\tbhead{Comments And Notes} \\
+
+\section{Mix}{2}
+\cheeseStepTemp{Draining}{All Whey }{\gray}{Combine curds.}
+\cheeseStepTemp{Resting} {5 minutes}{\gray}{ }
+
+\section{Press}{2}
+\cheeseStepNoTemp{15 pounds}{1 hour  }{ }
+\cheeseStepNoTemp{25 pounds}{12 hours}{ }
+
+\section{Rind}{4}
+\cheeseStepTemp{Brining   }{16 hours}{Room}{ }
+\cheeseStepTemp{Air Drying}{24 hours}{Room}{ }
+\cheeseStepNoTemp{Waxing  }{\gray         }{ }
+\cheeseStepNoTemp{Aging   }{6 - 8 weeks   }{Turn once each week.}
+
+\thickline
+\end{tabularx}
+\end{document}

colby.tex

@@ -0,0 +1,39 @@
+%
+% Copyright 2016 (c) Anna Schumaker.
+%
+\documentclass[rowheight=5pt]{cheese}
+
+\cheeseName{Colby}
+\cheeseCulture{Mesophilic}{Single dose}{81}
+\cheeseRipening{1 hour}{86}
+\cheeseColor
+\cheeseRennet{Single dose}{45 minutes}{3 - 3.5}
+
+\begin{document}
+\begin{cheese}
+
+\section{Curd Processing}{10}
+\cheeseStepTemp{Cutting   }{\half inch cubes}{\gray      }{ }
+\cheeseStepTemp{Resting 1 }{5 minutes       }{\gray      }{ }
+\cheeseStepTemp{Cooking   }{50 minutes      }{\gray      }{Stir constantly.}
+\cheeseStepTemp{Resting 2 }{15 minutes      }{\ftemp{104}}{ }
+\cheeseStepTemp{Draining 1}{                }{\gray      }{7 cups / gallon.}
+\cheeseStepTemp{Washing   }{                }{\gray      }{7 cups / gallon at \ftemp{104}.}
+\cheeseStepTemp{Stirring  }{2 minutes       }{\gray      }{ }
+\cheeseStepTemp{Resting 3 }{10 minutes      }{\gray      }{ }
+\cheeseStepTemp{Draining 2}{All whey        }{\gray      }{ }
+\cheeseStepTemp{Sitting   }{5 minutes       }{\gray      }{ }
+
+\section{Press}{3}
+\cheeseStepNoTemp{ }{1 hour  }{2.5 pounds / gallon.}
+\cheeseStepNoTemp{ }{11 hours}{6 pounds / gallon.  }
+\cheeseStepNoTemp{ }{1 hour  }{6 pounds / gallon. Remove cheesecloth.}
+
+\section{Rind}{4}
+\cheeseStepTemp{Dry Salting}{ }{Room}{1 tablespoon / gallon.}
+\cheeseStepTemp{Air Drying }{24 hours}{Room}{ }
+\cheeseStepNoTemp{Waxing   }{\gray         }{ }
+\cheeseStepNoTemp{Aging    }{6 - 8 weeks   }{Turn once each week.}
+
+\end{cheese}
+\end{document}

dry_jack.tex

@@ -0,0 +1,44 @@
+%
+% Copyright 2016 (c) Anna Schumaker.
+%
+\documentclass[letterpaper]{article}
+\usepackage{cheese}
+
+\begin{document}
+\begin{cheese}{Dry Jack}{3pt}
+
+\StandardCheeseSetupSection
+
+\newsection{Acid}{2}
+ & Mesophilic Starter & \half teaspoon & & \ftemp{80} & & & \_
+ & Ripening           & 1 hour         & & \ftemp{86} & & & \\
+
+\StandardCheeseGelDevelSection{\half teaspoon}{\gray}{45 minutes}{3.5}
+
+\newsection{Curd Processing}{9}
+ & Cutting    & \quarter{3} inch cubes & & \gray       & & &                            \_
+ & Resting 1  & 5 minutes              & & \gray       & & &                            \_
+ & Cooking    & 40 minutes             & & \gray       & & & Stir continuously.         \_
+ & Resting 2  & 30 minutes             & & \ftemp{102} & & &                            \_
+ & Draining 1 & To curd level          & & \gray       & & &                            \_
+ & Stirring   & 20 minutes             & & \gray       & & & Or until curds are matted. \_
+ & Draining 2 & All Whey               & & \gray       & & & Catch curds in colander.   \_
+ & Resting 3  & 5 minutes              & & \gray       & & &                            \_
+ & Salting    & 1 tablespoon           & & \gray       & & & Mix thoroughly with hands. \\
+
+\newsection{Press}{2}
+ & Forming    & \gray       & & \gray & & & Roll curds into a ball and tie ends of cheesecloth together. \_
+ & 8 pounds   & 6 - 8 hours & & \gray & & & Sandwitched between cutting boards with knot on top. \\
+
+ \newsection{Rind}{7}
+ & Salting   & 1 tablespoon & & \gray                   & & &            \_
+ & Air Dryig & 8 hours      & & \gray                   & & &            \_
+ & Brining   & 8 hours      & & \gray                   & & & Flip once. \_
+ & Air Dryig & 24 hours     & & \gray                   & & & Flip once. \_
+ & Ripening  & 1 week       & & \ftemp{50} - \ftemp{55} & & & In ripening box. \_
+ & Cocoa Rub\footnote{2 tablespoons cocoa powder, 2 teaspoons instant espresso, 1\half teaspoons ground black pepper, and 4\half teaspoons olive oil}
+             & \gray        & & \gray                   & & & Use \quarter{1} of rub every day for 3 days.  Dry and resume ripening. \_
+ & Aging     & 2 months     & & \ftemp{50} - \ftemp{55} & & & \\
+
+\end{cheese}
+\end{document}

gouda.tex

@@ -0,0 +1,40 @@
+%
+% Copyright 2016 (c) Anna Schumaker.
+%
+\documentclass[rowheight=3pt]{cheese}
+
+\cheeseName{Gouda}
+\cheeseCulture{MM100}{Single dose}{83}
+\cheeseSecondary{FLAV 54}{(Optional) Single dose}{83}
+\cheeseRipening{45 minutes}{88}
+\cheeseRennet{Single dose}{45 minutes}{3 - 3.5}
+
+\begin{document}
+\begin{cheese}
+
+\section{Curd Processing}{12}
+\cheeseStepTemp{Cutting   }{\half inch cubes}{\gray}{ }
+\cheeseStepTemp{Resting 1 }{5 minutes       }{\gray}{ }
+\cheeseStepTemp{Stirring 1}{5 minutes       }{\gray}{ }
+\cheeseStepTemp{Resting 2 }{5 minutes       }{\gray}{ }
+\cheeseStepTemp{Draining 1}{2 cups          }{\gray}{ }
+\cheeseStepTemp{Washing 1 }{2 cups          }{\gray}{\wash{140}.}
+\cheeseStepTemp{Resting 3 }{10 minutes      }{\ftemp{92}}{ }
+\cheeseStepTemp{Draining 2}{10 cups         }{\gray}{ }
+\cheeseStepTemp{Washing 2 }{10 cups         }{\gray}{\wash{140}.}
+\cheeseStepTemp{Stirring 2}{20 minutes      }{\ftemp{100}}{ }
+\cheeseStepTemp{Resting 3 }{10 minutes      }{\gray}{ }
+\cheeseStepTemp{Draining 3}{All whey        }{\gray}{Catch curds in colander}
+
+\section{Press}{2}
+\cheeseStepNoTemp{10 pounds}{30 minutes }{ }
+\cheeseStepNoTemp{15 pounds}{6 - 8 hours}{ }
+
+\section{Rind}{5}
+\cheeseStepTemp{Dry Salting}{            }{Room      }{1 tablespoon / gallon.}
+\cheeseStepTemp{Air Drying }{1 - 2 days  }{Room      }{Turn twice daily.}
+\cheeseStepTemp{Ripening   }{1 week      }{\ftemp{50}}{In ripening box, turning daily.}
+\cheeseStepTemp{Aging      }{3 - 9 months}{\ftemp{50}}{Brush with \simplebrine twice a week for one month.}
+
+\end{cheese}
+\end{document}

gruyere.tex

@@ -0,0 +1,37 @@
+%
+% Copyright 2016 (c) Anna Schumaker.
+%
+\documentclass[rowheight=6pt]{cheese}
+
+\cheeseName{Gru\'{y}ere}
+\cheeseCulture{Thermophilic}{Single dose}{85}
+\cheeseSecondary{FLAV 54}{(Optional) Single dose}{85}
+\cheeseRipening{30 minutes}{90}
+\cheeseRennet{Single dose}{40 minutes}{2.5}
+
+\begin{document}
+\begin{cheese}
+
+\section{Curd Processing}{7}
+\cheeseStepTemp  {Cutting  }{\quarter inch cubes}{\gray      }{ }
+\cheeseStepTemp  {Resting 1}{5 minutes          }{\gray      }{ }
+\cheeseStepTemp  {Cooking  }{1 hour             }{\gray      }{Stir continuously.}
+\cheeseStepTemp  {Stirring }{15 minutes         }{\ftemp{122}}{ }
+\cheeseStepTemp  {Resting 2}{20 minutes         }{\gray      }{ }
+\cheeseStepNoTemp{Molding  }{8 inch tomme       }{ }
+\cheeseStepNoTemp{Resting 3}{5 minutes          }{ }
+
+\section{Press}{3}
+\cheeseStepNoTemp{ }{1 hour  }{4 pounds / gallon.}
+\cheeseStepNoTemp{ }{12 hours}{5 pounds / gallon.}
+\cheeseStepNoTemp{ }{1 hour  }{5 pounds / gallon. }
+
+\section{Rind}{4}
+\cheeseStepTemp{Dry Salting}{ }{Room      }{1 tablespoon / gallon. }
+\cheeseStepTemp{Air Drying }{8 hours }{Room      }{Flip once. }
+\cheeseStepTemp{Ripening   }{1 week  }{\ftemp{54}}{Flip daily.}
+\cheeseStepTemp{Aging      }{2 months}{\ftemp{54}}
+		{Brush with \simplebrine twice a week for first 3 weeks.}
+
+\end{cheese}
+\end{document}

havarti.tex

@@ -0,0 +1,47 @@
+%
+% Copyright 2016 (c) Anna Schumaker.
+%
+\documentclass[letterpaper]{article}
+\usepackage{cheese}
+
+\begin{document}
+\begin{cheese}{Havarti}{2pt}
+
+\StandardCheeseSetupSection
+
+\newsection{Acid}{4}
+ & MM100            & \half teaspoon & & \ftemp{70} &       & & \_
+ & Ripening         & 45 minutes     & & \ftemp{70} &       & & \_
+ & Resume Heating   &                & & \gray      & \gray & & \_
+ & Remove From Heat & \gray          & &            &       & & \\
+
+ \StandardCheeseGelDevelSection{\half teaspoon}{\ftemp{86}}{45 minutes}{3.5}
+
+\newsection{Curd Processing}{13}
+ & Cutting    & \half inch cubes & & \gray      & & &                   \_
+ & Resting 1  & 5 minutes        & & \gray      & & &                   \_
+ & Stirring 1 & 10 minutes       & & \gray      & & &                   \_
+ & Resting 2  & 5 minutes        & & \gray      & & &                   \_
+ & Draining 1 & 10 cups          & & \gray      & & &                   \_
+ & Washing 1  & 3 cups           & & \gray      & & & \Wash{130}.       \_
+ & Washing 2  & 3 cups           & & \ftemp{92} & & & \Wash{130}.       \_
+ & Stirring 2 & 5 minutes        & & \gray      & & &                   \_
+ & Washing 3  & 2 cups           & & \gray      & & & \Wash{130}.       \_
+ & Salting    & 4 teaspoons      & & \ftemp{97} & & & Stir to dissolve. \_
+ & Stirring 3 & 20 minutes       & & \gray      & & &                   \_
+ & Draining 2 & To curd level    & & \gray      & & &                   \_
+ & Dill       & 1 teaspoon       & & \gray      & & & (Optional)        \\
+
+\newsection{Pressing}{3}
+\AddWeight{8 pounds}{30 minutes} \_
+\AddWeight{8 pounds}{3 hours}    \_
+ & Leave in Mold & 3 hours & & \gray & \gray & & No pressure.  \\
+
+ \newsection{Rind}{4}
+ & Refrigerate & 12 hours & & \gray      & \gray & &                                          \_
+ & Brining     & 8 hours  & & \ftemp{50} & \gray & & (Optional) Results in stronger flavor.   \_
+ & Air Drying  & 12 hours & & \gray      & \gray & & (Optional) Turn twice.                   \_
+ & Aging       & 1 month  & & \ftemp{50} & \gray & & (Optional) In ripening box.  Turn daily. \\
+
+\end{cheese}
+\end{document}

irish_cheddar.tex

@@ -0,0 +1,46 @@
+%
+% Copyright 2016 (c) Anna Schumaker.
+%
+\documentclass[rowheight=4pt]{cheese}
+
+%\def\whiskeyTwo{1\threequarter cups}
+
+\def\whiskeyTwo{3\half cups}
+
+\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 }{ }{\half tablespoon / gallon.}
+\cheeseStepNoTemp{Whiskey }{ }{\quarter cup / gallon. Toss gently with hands.}
+
+\section{Press}{2}
+\cheeseStepNoTemp{ }{1 hour  }{5 pounds / gallon.}
+\cheeseStepNoTemp{ }{12 hours}{7.5 pounds / gallon.}
+
+\section{Rind}{4}
+\cheeseStepTemp  {Soaking   }{8 hours   }{Room}{\threequarter cups whiskey / gallon.}
+\cheeseStepTemp  {Air Drying}{1 - 2 days}{Room}{ }
+\cheeseStepNoTemp{Waxing    }{\gray     }{ }
+\cheeseStepTemp  {Aging     }{2 - 3 months}{\ftemp{50} - \ftemp{55}}{ }
+
+\end{cheese}
+\end{document}

jack.tex

@@ -0,0 +1,37 @@
+%
+% Copyright 2016 (c) Anna Schumaker.
+%
+\documentclass[rowheight=6pt]{cheese}
+
+\cheeseName{Jack}
+\cheeseCulture{Mesophilic}{Single dose}{80}
+\cheeseRipening{1 hour}{86}
+\cheeseRennet{Single dose}{45 minutes}{3.5}
+
+\begin{document}
+\begin{cheese}
+
+\section{Curd Processing}{9}
+\cheeseStepTemp{Cutting   }{\threequarter 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 1}{To curd level}{\gray}{ }
+\cheeseStepTemp{Stirring  }{20 minutes   }{\gray}{Or until curds are matted.}
+\cheeseStepNoTemp{Draining 2}{All Whey   }{Catch curds in colander.}
+\cheeseStepNoTemp{Resting 3 }{5 minutes  }{ }
+\cheeseStepNoTemp{Salting   }{           }
+		 {\half tablespoon / gallon. Mix thoroughly with hands.}
+
+
+\section{Press}{2}
+\cheeseStepNoTemp{ }{5 - 7 hours}{4 pounds / gallon.}
+\cheeseStepNoTemp{ }{1 hour     }{4 pounds / gallon. Remove cheesecloth.}
+
+\section{Rind}{3}
+\cheeseStepNoTemp{Salting   }{1 tablespoon}{ }
+\cheeseStepNoTemp{Air Drying}{24 hours    }{Flip once.}
+\cheeseStepTemp{Ripening}{2 - 6 weeks}{\ftemp{50} - \ftemp{55}}{In ripening box.}
+
+\end{cheese}
+\end{document}

queso_fresco.tex

@@ -0,0 +1,30 @@
+%
+% Copyright 2016 (c) Anna Schumaker
+%
+\documentclass[rowheight=10pt]{cheese}
+
+\cheeseName{Queso Fresco}
+\cheeseCulture{Mesophilic}{Single dose}{85}
+\cheeseRipening{30 minutes}{90}
+\cheeseRennet{Single dose}{45 minutes}{3 - 3.5}
+
+\begin{document}
+\begin{cheese}
+
+\section{Curd Processing}{6}
+\cheeseStepTemp{Cutting   }{\quarter inch cubes}{\gray}{ }
+\cheeseStepTemp{Resting   }{10 minutes         }{\gray}{ }
+\cheeseStepTemp{Cooking   }{20 minutes         }{\gray}{ }
+\cheeseStepTemp{Settling  }{5 minutes          }{\ftemp{95}}{ }
+\cheeseStepNoTemp{Draining}{All whey}{Catch curds in a colander.}
+\cheeseStepNoTemp{Salting }{        }{1 tablespoon / gallon.    }
+
+\section{Press}{2}
+\cheeseStepNoTemp{ }{5 hours}{4 pounds / gallon.}
+\cheeseStepNoTemp{ }{1 hour }{4 ponuds / gallon. Remove cheesecloth.}
+
+\section{Store}{1}
+\cheeseStepNoTemp{Refrigerator}{2 weeks}{In a covered container.}
+
+\end{cheese}
+\end{document}

yorkshire.tex

@@ -0,0 +1,42 @@
+%
+% Copyright 2017 (c) Anna Schumaker.
+%
+\documentclass[rowheight=5pt]{cheese}
+
+\cheeseName{Yorkshire}
+\cheeseCulture{Mesophilic}{Half dose}{86}
+\cheeseRipening{60 minutes}{86}
+\cheeseRennet{Half dose}{45 minutes}
+
+\newcommand{\tempRange}{\ftemp{85} -- \ftemp{90}}
+
+\begin{document}
+\begin{cheese}
+
+\section{Curd Processing}{6}
+\cheeseStepTemp{Cutting   }{\half inch cubes}{\gray     }{ }
+\cheeseStepTemp{Resting   }{5 minutes       }{\gray     }{ }
+\cheeseStepTemp{Stirring 1}{30 minutes      }{\gray     }{Stir gently every 3 - 5 minutes.}
+\cheeseStepTemp{Stirring 2}{90 minutes      }{\tempRange}{Slow stir.}
+\cheeseStepTemp{Settling  }{5 minutes       }{\gray     }{ }
+\cheeseStepTemp{Draining  }{All whey        }{\gray     }{Into colander lined with cheesecloth.}
+
+\section{Bundling}{5}
+\cheeseStepTemp  {Consolidating      }{30 minutes   }{\tempRange}{Tie cheesecloth and turn over onto knot.}
+\cheeseStepNoTemp{Cutting into Blocks}{2 inch blocks}{Return to cheesecloth afterwards.}
+\cheeseStepTemp  {Halving Blocks     }{2 hours      }{\tempRange}{Every 30 minutes.  Return to cheesecloth afterwards.}
+\cheeseStepNoTemp{Salting 1          }{             }{1\quarter teaspoons / gallon.  Mix well.}
+\cheeseStepNoTemp{Salting 2          }{             }{1\quarter teaspoons / gallon.  Mix well.}
+
+\section{Pressing}{3}
+\cheeseStepNoTemp{ }{15 minutes}{ 5 pounds / gallon.}
+\cheeseStepNoTemp{ }{12 hours  }{10 pounds / gallon.}
+\cheeseStepNoTemp{ }{12 hours  }{25 pounds / gallon.}
+
+\section{Rind}{3}
+\cheeseStepTemp  {Air Drying      }{2 - 5 days}{Room}{ }
+\cheeseStepNoTemp{Bandage Wrapping}{ }{ }
+\cheeseStepTemp  {Aging           }{2 - 4 months}{\ftemp{50} - \ftemp{55}}{ }
+
+\end{cheese}
+\end{document}