Update gouda for my current process

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

Makefile

@@ -1,14 +1,17 @@
 
-TEX = latexmk -recorder -pdf
+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) -outdir=cheese/ *.tex
+	$(TEX) -recorder -pdf $(SOURCES)
-	pdfjoin -o cheese.pdf cheese/*.pdf
+	cp build/*.pdf .
+	pdfjoin -o worksheets.pdf $(PDFS)
 
 clean:
-	latexmk -C
+	rm *.pdf
-	rm -r cheese/
+	rm -r $(OUTPUT)/
-	rm cheese.pdf

asiago.tex

@@ -1,37 +1,18 @@
 %
 % Copyright 2016 (c) Anna Schumaker.
 %
-\documentclass[rowheight=3pt]{cheese}
+\documentclass[rowheight=5pt]{cheese}
-
-%\def\gallons{2 gallons}
-%\def\cacl{\half teaspoon}
-%\def\starter{\quarter teaspoon}
-%\def\rennet{\half teaspoon}
-%\def\press{6 hours}
-%\def\brining{12 hours}
-%\def\drying{8 hours}
-
-\def\gallons{4 gallons}
-\def\cacl{1 teaspoon}
-\def\starter{\half teaspoon}
-\def\rennet{\threequarter teaspoon}
-\def\press{14 hours}
-\def\brining{24 hours}
-\def\drying {12 hours}
 
 \cheeseName{Asiago}
-\cheeseMilk{\gallons}
+\cheeseCulture{Thermophilic}{Single dose}{85}
-\cheeseCaCl{\cacl}
+\cheeseSecondary{FLAV 54}{(Optional) Single dose}{85}
-\cheeseCulture{Thermophilic Starter}{\starter}{85}{\packettsp.}
 \cheeseRipening{45 minutes}{92}
-\cheeseRennet{\rennet}
+\cheeseRennet{Single dose}{1 hour}{2 - 2.5}
-\cheeseSetting{1 hour}
-\cheeseFlocculation{2 - 2.5}
 
 \begin{document}
 \begin{cheese}
 
-\section{Curd Processing}{7}
+\section{Curd Processing}{8}
 \cheeseStepTemp{Cutting   }{\half inch cubes}{\gray      }{ }
 \cheeseStepTemp{Resting 1 }{5 minutes       }{\gray      }{ }
 \cheeseStepTemp{Cooking 1 }{40 minutes      }{\gray      }{Stir constantly.}
@@ -39,34 +20,18 @@
 \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.}
-
-% 2 gallon Forming section
-%\cheeseStepNoTemp{Molding 1  }{Half of curds}{ }
-%\cheeseStepNoTemp{Draining   }{5 minutes    }{ }
-%\cheeseStepNoTemp{Compacting }{\gray        }{Use cheese press to even out curds.}
-%\cheeseStepNoTemp{Peppercorns}{1\half teaspoons}{Sprinkle over compressed curds.}
-%\cheeseStepNoTemp{Molding 2  }{Rest of curds}{ }
-
-% 4 gallon forming section
-\section{Forming}{5}
-\cheeseStepNoTemp{Molding 1    }{\third of curds}{Even out curds.}
-\cheeseStepNoTemp{Peppercorns 1}{1\half teaspoons}{Sprinkle over compressed curds.}
-\cheeseStepNoTemp{Molding 2    }{\third of curds}{Even out curds.}
-\cheeseStepNoTemp{Peppercorns 2}{1\half teaspoons}{Sprinkle over compressed curds.}
-\cheeseStepNoTemp{Molding 3    }{Rest of curds}{ }
-
 
 \section{Pressing}{3}
-\cheeseStepNoTemp{8 pounds}{1 hour}{ }
+\cheeseStepNoTemp{ }{1 hour }{4 pounds / gallon. }
-\cheeseStepNoTemp{8 pounds}{\press}{ }
+\cheeseStepNoTemp{ }{6 hours}{4 pounds / gallon. }
-\cheeseStepNoTemp{8 pounds}{1 hour}{Remove cheesecloth for smooth rind.}
+\cheeseStepNoTemp{ }{1 hour }{4 pounds / gallon. Remove cheesecloth for smooth rind.}
 
 \section{Rind}{4}
-\cheeseStepTemp{Brining   }{\brining}{Room}{Flip once.}
+\cheeseStepTemp{Dry Salting}{ }{Room}{1 tablespoon / gallon.}
-\cheeseStepTemp{Air Drying}{\drying }{Room}{Flip at least once.}
+\cheeseStepTemp{Air Drying }{8 - 12 hours}{Room}{Flip at least once.}
-\cheeseStepNoTemp{Ripening}{1 week}{Flip daily.}
+\cheeseStepNoTemp{Ripening }{1 week}{Flip daily.}
-\cheeseStepNoTemp{Aging   }{3 - 52 weeks}
+\cheeseStepNoTemp{Aging    }{3 - 52 weeks}
 		 {Brush with \simplebrine twice a week for first 3 weeks.}
 
 \end{cheese}

brick.tex

@@ -4,13 +4,9 @@
 \documentclass[rowheight=8pt]{cheese}
 
 \cheeseName{American Brick}
-\cheeseMilk{2 gallons}
+\cheeseCulture{Mesophilic}{Double dose}{83}
-\cheeseCaCl{\half teaspoon}
-\cheeseCulture{Mesophilic Starter}{\half teaspoon}{83}{\packettsp.}
 \cheeseRipening{15 minutes}{88}
-\cheeseRennet{\half teaspoon}
+\cheeseRennet{Single dose}{45 minutes}{3 - 3.5}
-\cheeseSetting{45 minutes}
-\cheeseFlocculation{3 - 3.5}
 
 \begin{document}
 \begin{cheese}
@@ -24,14 +20,14 @@
 \cheeseStepTemp{Resting 3}{5 minutes       }{\gray     }{ }
 
 \section{Press}{2}
-\cheeseStepNoTemp{5 pounds }{15 minutes}{ }
+\cheeseStepNoTemp{ }{15 minutes}{2.5 pounds / gallon.}
-\cheeseStepNoTemp{10 pounds}{12 hours  }{ }
+\cheeseStepNoTemp{ }{12 hours  }{5 pounds / gallon.  }
 
 \section{Rind}{4}
-\cheeseStepTemp{Brining   }{2 hours }{Room}{ }
+\cheeseStepTemp{Dry Salting}{ }{Room}{1 tablespoon / gallon.}
-\cheeseStepTemp{Air Drying}{24 hours}{Room}{ }
+\cheeseStepTemp{Air Drying }{24 hours}{Room}{ }
-\cheeseStepNoTemp{Waxing  }{\gray   }{ }
+\cheeseStepNoTemp{Waxing   }{\gray   }{ }
-\cheeseStepNoTemp{Aging   }{4 months}{Turn once each week.}
+\cheeseStepNoTemp{Aging    }{4 months}{Turn once each week.}
 
 \end{cheese}
 \end{document}

cheddar.tex

@@ -3,34 +3,12 @@
 %
 \documentclass[rowheight=3pt]{cheese}
 
-%\def\gallons{2 gallons}
-%\def\cacl{\half teaspoon}
-%\def\starter{1 packet}
-%\def\orange{4 drops}
-%\def\rennet{\half teaspoon}
-%\def\weightOne{10 pounds}
-%\def\weightTwo{40 pounds}
-%\def\weightThree{50 pounds}
-
-\def\gallons{4 gallons}
-\def\cacl{1 teaspoon}
-\def\starter{1 packets}
-\def\orange{8 drops}
-\def\rennet{\threequarter teaspoon}
-\def\weightOne{20 pounds}
-\def\weightTwo{80 pounds}
-\def\weightThree{100 pounds}
-
 \cheeseName{Cheddar}
-\cheeseMilk{\gallons}
+\cheeseCulture{Mesophilic}{Single dose}{81}
-\cheeseCaCl{\cacl}
+\cheeseSecondary{FLAV 54}{(Optional) Single dose}{81}
-\cheeseCulture{Mesophilic Starter}{\starter}{81}{\packettsp.}
+\cheeseRipening{45 minutes}{86}
-\cheeseSecondary{FLAV 54}{\sixteenth\ - \eighth tsp.}{81}{(Optional)}
+\cheeseColor
-\cheeseRipening{45 minutes}{92}
+\cheeseRennet{Single dose}{45 minutes}{3 - 3.5}
-\cheeseColor{\orange}
-\cheeseRennet{\rennet}
-\cheeseSetting{45 minutes}
-\cheeseFlocculation{3 - 3.5}
 
 \begin{document}
 \begin{cheese}
@@ -49,17 +27,17 @@
 \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           }{2 tablespoons   }{ }
+\cheeseStepNoTemp{Salting           }{                }{1 tablespoon / gallon.}
 
 \section{Pressing}{3}
-\cheeseStepNoTemp{\weightOne  }{16 minutes}{ }
+\cheeseStepNoTemp{ }{15 minutes}{ 5 pounds / gallon.}
-\cheeseStepNoTemp{\weightTwo  }{12 hours  }{ }
+\cheeseStepNoTemp{ }{12 hours  }{20 pounds / gallon.}
-\cheeseStepNoTemp{\weightThree}{24 hours  }{ }
+\cheeseStepNoTemp{ }{24 hours  }{25 pounds / gallon.}
 
-\section{Rind}{4}
+\section{Rind}{3}
-\cheeseStepTemp  {Air Drying}{2 - 5 days}{Room}{ }
+\cheeseStepTemp  {Air Drying      }{2 - 5 days}{Room}{ }
-\cheeseStepNoTemp{Waxing    }{ }{ }
+\cheeseStepNoTemp{Bandage Wrapping}{ }{ }
-\cheeseStepTemp  {Aging     }{3 - 12 months}{\ftemp{50} - \ftemp{55}}{ }
+\cheeseStepTemp  {Aging           }{3 - 12 months}{\ftemp{50} - \ftemp{55}}{ }
 
 \end{cheese}
 \end{document}

cheese.cls

@@ -34,8 +34,7 @@
 % Make reusable messages for the notes section
 \newcommand{\diluted}     {Diluted in \quarter cup distilled water}
 \newcommand{\dilutemilk}  {Diluted in \quarter cup cheese milk}
-\newcommand{\packettsp}   {1 packet = \quarter teaspoon}
+\newcommand{\simplebrine} {simple brine\footnote{1\half teaspoons salt in 1 cup water or whey.}}
-\newcommand{\simplebrine} {simple brine\footnote{1\half teaspoons salt in 1 cup water.}}
 \newcommand{\wash}[1]     {Slowly add \ftemp{#1} water.  Stir continuously}
 
 % Are we using cheese color or a secondary culture?
@@ -49,44 +48,41 @@
 
 % Macros for setting cheese variables
 \newcommand{\cheeseName}[1]{\def\cheese@name{#1}}
-\newcommand{\cheeseMilk}[1]{\def\cheese@milk{#1}}
+\newcommand{\cheeseCulture}[3]
-\newcommand{\cheeseCaCl}[1]{\def\cheese@CaCl{#1}}
-\newcommand{\cheeseCulture}[4]
 {
 	\def\cheese@culture{#1}
-	\def\cheese@cultureAmt{#2}
 	\def\cheese@cultureTemp{\ftemp{#3}}
-	\def\cheese@cultureNote{#4}
+	\def\cheese@cultureAmount{#2}
 }
-\newcommand{\cheeseSecondary}[4]
+\newcommand{\cheeseSecondary}[3]
 {
 	\secondarytrue
 	\def\cheese@secondary{#1}
-	\def\cheese@secondaryAmt{#2}
 	\def\cheese@secondaryTemp{\ftemp{#3}}
-	\def\cheese@secondaryNote{#4}
+	\def\cheese@secondaryAmount{#2}
 	\stepcounter{cheese@acid}
 }
 \newcommand{\cheeseRipening}[2]
 {
-	\def\cheese@ripening{#1}
+	\def\cheese@ripening{#1/\ftemp{#2}}
-	\def\cheese@ripeningTemp{\ftemp{#2}}
 }
-\newcommand{\cheeseColor}[1]
+\newcommand{\cheeseColor}
 {
 	\colortrue
-	\def\cheese@color{#1}
 	\stepcounter{cheese@acid}
 }
-\newcommand{\cheeseRennet}[1]{\def\cheese@rennet{#1}}
+\newcommand{\cheeseRennet}[3]
-\newcommand{\cheeseSetting}[1]{\def\cheese@setting{#1}}
+{
-\newcommand{\cheeseFlocculation}[1]{\def\cheese@flocculation{#1}}
+	\def\cheese@rennet{#1}
+	\def\cheese@setting{#2}
+	\def\cheese@flocculation{#3}
+}
 
-\renewcommand{\_}{ \\ \hhline{|~*{7}{|-}|}}
+\renewcommand{\_}{ \\ \hhline{|~*{6}{|-}|}}
 
-\newcommand{\cheeseStep}[5]       { & #1 & #2 & &  #3   &  #4   & & #5 \_ }
+\newcommand{\cheeseStep}[5]       { & #1 & #2 & &  #3   &  #4   & #5 \_ }
-\newcommand{\cheeseStepTemp}[4]   { & #1 & #2 & &  #3   &       & & #4 \_ }
+\newcommand{\cheeseStepTemp}[4]   { & #1 & #2 & &  #3   &       & #4 \_ }
-\newcommand{\cheeseStepNoTemp}[3] { & #1 & #2 & & \gray & \gray & & #3 \_ }
+\newcommand{\cheeseStepNoTemp}[3] { & #1 & #2 & & \gray & \gray & #3 \_ }
 
 % Create some useful table formatting macros
 \newcommand{\thickline}{\Xhline{2\arrayrulewidth}}
@@ -120,33 +116,33 @@
 {
 	\setlength{\tabcolsep}{3pt}
 	\setlength{\extrarowheight}{\cheese@rowheight}
-	\tabularx{\textwidth}{ 'c'c|C|C|C|C|c|X' }
+	\tabularx{\textwidth}{ '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} \\
+			  & \tbhead{Comments And Notes} \\
 
-	\section{Setup}{4}
+	\section{Setup}{3}
-	\cheeseStepTemp{Prepare Milk }{\cheese@milk}{\gray}{ }
+	\cheeseStepTemp{Prepare Milk }{ }{\gray}{ }
-	\cheeseStepNoTemp{Calcium Chloride}{\cheese@CaCl}{(Optional) \diluted.}
+	\cheeseStepNoTemp{Begin Heating }{ }{ }
-	\cheeseStepNoTemp{Begin Heating   }{ }{ }
 	\cheeseStepTemp{Remove from Heat}{\gray}{ }
 
 	\section{Acid}{\thecheese@acid}
-	\cheeseStepTemp{\cheese@culture    }{\cheese@cultureAmt}
+	\cheeseStepTemp{\cheese@culture}{ }{\cheese@cultureTemp}
-		       {\cheese@cultureTemp}{\cheese@cultureNote}
+		       {(Optional for raw milk) \cheese@cultureAmount.}
 	\ifsecondary
-		\cheeseStepTemp{\cheese@secondary    }{\cheese@secondaryAmt}
+		\cheeseStepTemp{\cheese@secondary}{ }{\cheese@secondaryTemp}
-			       {\cheese@secondaryTemp}{\cheese@secondaryNote}
+			       {\cheese@secondaryAmount.}
 	\fi
-	\cheeseStepTemp{Ripening}{\cheese@ripening}{\cheese@ripeningTemp}{ }
+	\cheeseStepTemp{Ripening}{ }{ }
+		{Natural: 1 hour/\ftemp{90}, \cheese@culture: \cheese@ripening.}
 	\ifcolor
-		\cheeseStepNoTemp{Cheese Color}{\cheese@color}{(Optional) \dilutemilk.}
+		\cheeseStepNoTemp{Cheese Color}{ }{(Optional) Follow directions on bottle.}
 	\fi
 
 	\section{Gel Devel}{4}
-	\cheeseStepTemp{Rennet    }{\cheese@rennet }{\gray}{\diluted. Stir 1 minute.}
+	\cheeseStepTemp{Rennet    }{ }{\gray}{\cheese@rennet. Stir 1 minute.}
-	\cheeseStepNoTemp{Setting }{\cheese@setting}{ }
+	\cheeseStepNoTemp{Setting }{ }{Natural: 1 hour, \cheese@culture: \cheese@setting.}
 	\cheeseStepNoTemp{Onset of Flocculation}{\cheese@flocculation}{ }
 	\cheeseStepNoTemp{Clean Break}{\gray}{ }
 }

colby.tex

@@ -3,31 +3,11 @@
 %
 \documentclass[rowheight=5pt]{cheese}
 
-\def\gallons{2 gallons}
-\def\cacl{\half teaspoon}
-\def\starter{\quarter teaspoon}
-\def\orange{10 drops}
-\def\rennet{\half teaspoon}
-\def\washing{14 cups}
-\def\brining{8 hours}
-
-%\def\gallons{4 gallons}
-%\def\cacl{\half teaspoon}
-%\def\starter{\half teaspoon}
-%\def\orange{20 drops}
-%\def\rennet{\threequarter teaspoon}
-%\def\washing{28 cups}
-%\def\brining{16 hours}
-
 \cheeseName{Colby}
-\cheeseMilk{\gallons}
+\cheeseCulture{Mesophilic}{Single dose}{81}
-\cheeseCaCl{\cacl}
-\cheeseCulture{Mesophilic Starter}{\starter}{81}{\packettsp.}
 \cheeseRipening{1 hour}{86}
-\cheeseColor{\orange}
+\cheeseColor
-\cheeseRennet{\rennet}
+\cheeseRennet{Single dose}{45 minutes}{3 - 3.5}
-\cheeseSetting{45 minutes}
-\cheeseFlocculation{3 - 3.5}
 
 \begin{document}
 \begin{cheese}
@@ -37,22 +17,23 @@
 \cheeseStepTemp{Resting 1 }{5 minutes       }{\gray      }{ }
 \cheeseStepTemp{Cooking   }{50 minutes      }{\gray      }{Stir constantly.}
 \cheeseStepTemp{Resting 2 }{15 minutes      }{\ftemp{104}}{ }
-\cheeseStepTemp{Draining 1}{\washing        }{\gray      }{ }
+\cheeseStepTemp{Draining 1}{                }{\gray      }{7 cups / gallon.}
-\cheeseStepTemp{Washing   }{\washing        }{\gray      }{\wash{104}.}
+\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}{2}
+\section{Press}{3}
-\cheeseStepNoTemp{5 pounds}{1 hour}{ }
+\cheeseStepNoTemp{ }{1 hour  }{2.5 pounds / gallon.}
-\cheeseStepNoTemp{12 hours}{12 hours}{ }
+\cheeseStepNoTemp{ }{11 hours}{6 pounds / gallon.  }
+\cheeseStepNoTemp{ }{1 hour  }{6 pounds / gallon. Remove cheesecloth.}
 
 \section{Rind}{4}
-\cheeseStepTemp{Brining   }{\brining}{Room}{ }
+\cheeseStepTemp{Dry Salting}{ }{Room}{1 tablespoon / gallon.}
-\cheeseStepTemp{Air Drying}{24 hours}{Room}{ }
+\cheeseStepTemp{Air Drying }{24 hours}{Room}{ }
-\cheeseStepNoTemp{Waxing  }{\gray         }{ }
+\cheeseStepNoTemp{Waxing   }{\gray         }{ }
-\cheeseStepNoTemp{Aging   }{6 - 8 weeks   }{Turn once each week.}
+\cheeseStepNoTemp{Aging    }{6 - 8 weeks   }{Turn once each week.}
 
 \end{cheese}
 \end{document}

gouda.tex

@@ -4,14 +4,10 @@
 \documentclass[rowheight=3pt]{cheese}
 
 \cheeseName{Gouda}
-\cheeseMilk{2 gallons}
+\cheeseCulture{MM100}{Single dose}{83}
-\cheeseCaCl{\half teaspoon}
+\cheeseSecondary{FLAV 54}{(Optional) Single dose}{83}
-\cheeseCulture{MM100}{\quarter teaspoon}{83}{\packettsp.}
-\cheeseSecondary{FLAV 54}{\sixteenth\ - \eighth tsp.}{83}{(Optional)}
 \cheeseRipening{45 minutes}{88}
-\cheeseRennet{\half teaspoon}
+\cheeseRennet{Single dose}{45 minutes}{3 - 3.5}
-\cheeseSetting{45 minutes}
-\cheeseFlocculation{3 - 3.5}
 
 \begin{document}
 \begin{cheese}
@@ -35,11 +31,10 @@
 \cheeseStepNoTemp{15 pounds}{6 - 8 hours}{ }
 
 \section{Rind}{5}
-\cheeseStepTemp{Brining   }{8 hours     }{Room      }{ }
+\cheeseStepTemp{Dry Salting}{            }{Room      }{1 tablespoon / gallon.}
-\cheeseStepTemp{Air Drying}{1 - 2 days  }{Room      }{Turn twice daily.}
+\cheeseStepTemp{Air Drying }{1 - 2 days  }{Room      }{Turn twice daily.}
-\cheeseStepTemp{Ripening  }{1 week      }{\ftemp{50}}{In ripening box, turning daily.}
+\cheeseStepTemp{Ripening   }{1 week      }{\ftemp{50}}{In ripening box, turning daily.}
-\cheeseStepTemp{Waxing    }{\gray       }{\gray     }{ }
+\cheeseStepTemp{Aging      }{3 - 9 months}{\ftemp{50}}{Brush with \simplebrine twice a week for one month.}
-\cheeseStepTemp{Aging     }{3 - 9 months}{\ftemp{50}}{Turn 3 - 4 times each week}
 
 \end{cheese}
 \end{document}

gruyere.tex

@@ -4,14 +4,10 @@
 \documentclass[rowheight=6pt]{cheese}
 
 \cheeseName{Gru\'{y}ere}
-\cheeseMilk{2 gallons}
+\cheeseCulture{Thermophilic}{Single dose}{85}
-\cheeseCaCl{\half teaspoon}
+\cheeseSecondary{FLAV 54}{(Optional) Single dose}{85}
-\cheeseCulture{Thermo C}{\half teaspoon}{85}{\packettsp.}
-\cheeseSecondary{FLAV 54}{\sixteenth\ -\ \eighth tsp.}{81}{(Optional)}
 \cheeseRipening{30 minutes}{90}
-\cheeseRennet{\half teaspoon}
+\cheeseRennet{Single dose}{40 minutes}{2.5}
-\cheeseSetting{40 minutes}
-\cheeseFlocculation{2.5}
 
 \begin{document}
 \begin{cheese}
@@ -25,15 +21,16 @@
 \cheeseStepNoTemp{Molding  }{8 inch tomme       }{ }
 \cheeseStepNoTemp{Resting 3}{5 minutes          }{ }
 
-\section{Press}{2}
+\section{Press}{3}
-\cheeseStepNoTemp{8 pounds }{1 hour  }{ }
+\cheeseStepNoTemp{ }{1 hour  }{4 pounds / gallon.}
-\cheeseStepNoTemp{10 pounds}{12 hours}{ }
+\cheeseStepNoTemp{ }{12 hours}{5 pounds / gallon.}
+\cheeseStepNoTemp{ }{1 hour  }{5 pounds / gallon. }
 
 \section{Rind}{4}
-\cheeseStepTemp{Brining   }{12 hours}{Room      }{Flip once. }
+\cheeseStepTemp{Dry Salting}{ }{Room      }{1 tablespoon / gallon. }
-\cheeseStepTemp{Air Drying}{8 hours }{Room      }{Flip once. }
+\cheeseStepTemp{Air Drying }{8 hours }{Room      }{Flip once. }
-\cheeseStepTemp{Ripening  }{1 week  }{\ftemp{54}}{Flip daily.}
+\cheeseStepTemp{Ripening   }{1 week  }{\ftemp{54}}{Flip daily.}
-\cheeseStepTemp{Aging     }{2 months}{\ftemp{54}}
+\cheeseStepTemp{Aging      }{2 months}{\ftemp{54}}
 		{Brush with \simplebrine twice a week for first 3 weeks.}
 
 \end{cheese}

irish_cheddar.tex

@@ -3,37 +3,15 @@
 %
 \documentclass[rowheight=4pt]{cheese}
 
-%\def\gallons{2 gallons}
-%\def\cacl{\half teaspoon}
-%\def\starter{\half teaspoon}
-%\def\orange{8 drops}
-%\def\rennet{\half teaspoon}
-%\def\salt{1 tablespoon}
-%\def\whiskeyOne{\quarter cup}
 %\def\whiskeyTwo{1\threequarter cups}
-%\def\weightOne{10 pounds}
-%\def\weightTwo{15 pounds}
 
-\def\gallons{4 gallons}
-\def\cacl{1 teaspoon}
-\def\starter{1 teaspoon}
-\def\orange{16 drops}
-\def\rennet{\threequarter teaspoon}
-\def\salt{2 tablespoons}
-\def\whiskeyOne{\half cup}
 \def\whiskeyTwo{3\half cups}
-\def\weightOne{20 pounds}
-\def\weightTwo{30 pounds}
 
 \cheeseName{Irish Cheddar}
-\cheeseMilk{\gallons}
+\cheeseCulture{Mesophilic}{Single dose}{83}
-\cheeseCaCl{\cacl}
-\cheeseCulture{Mesophilic Starter}{\starter}{83}{ }
 \cheeseRipening{45 minutes}{88}
-\cheeseColor{\orange}
+\cheeseColor
-\cheeseRennet{\rennet}
+\cheeseRennet{Single dose}{45 minutes}{3 - 3.5}
-\cheeseSetting{45 minutes}
-\cheeseFlocculation{3 - 3.5}
 
 \begin{document}
 \begin{cheese}
@@ -51,15 +29,15 @@
 \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{Salting }{ }{\half tablespoon / gallon.}
-\cheeseStepNoTemp{Whiskey      }{\whiskeyOne  }{Toss gently with hands. }
+\cheeseStepNoTemp{Whiskey }{ }{\quarter cup / gallon. Toss gently with hands.}
 
 \section{Press}{2}
-\cheeseStepNoTemp{\weightOne}{1 hour  }{ }
+\cheeseStepNoTemp{ }{1 hour  }{5 pounds / gallon.}
-\cheeseStepNoTemp{\weightTwo}{12 hours}{ }
+\cheeseStepNoTemp{ }{12 hours}{7.5 pounds / gallon.}
 
 \section{Rind}{4}
-\cheeseStepTemp  {Soaking   }{8 hours   }{Room}{\whiskeyTwo { whiskey.}}
+\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}}{ }

jack.tex

@@ -4,13 +4,9 @@
 \documentclass[rowheight=6pt]{cheese}
 
 \cheeseName{Jack}
-\cheeseMilk{2 gallons}
+\cheeseCulture{Mesophilic}{Single dose}{80}
-\cheeseCaCl{\half teaspoon}
-\cheeseCulture{Mesophilic Starter}{\quarter teaspoon}{80}{\packettsp.}
 \cheeseRipening{1 hour}{86}
-\cheeseRennet{\half teaspoon}
+\cheeseRennet{Single dose}{45 minutes}{3.5}
-\cheeseSetting{45 minutes}
-\cheeseFlocculation{3.5}
 
 \begin{document}
 \begin{cheese}
@@ -22,16 +18,15 @@
 \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{Draining 2}{All Whey   }{Catch curds in colander.}
-\cheeseStepNoTemp{Resting 3 }{5 minutes   }{ }
+\cheeseStepNoTemp{Resting 3 }{5 minutes  }{ }
-\cheeseStepNoTemp{Salting   }{1 tablespoon}{Mix thoroughly with hands.}
+\cheeseStepNoTemp{Salting   }{           }
+		 {\half tablespoon / gallon. Mix thoroughly with hands.}
 
 
 \section{Press}{2}
-\cheeseStepNoTemp{Forming }{\gray      }
+\cheeseStepNoTemp{ }{5 - 7 hours}{4 pounds / gallon.}
-		 {Roll curds into a ball and tie ends of cheesecloth together.}
+\cheeseStepNoTemp{ }{1 hour     }{4 pounds / gallon. Remove cheesecloth.}
-\cheeseStepNoTemp{8 pounds}{6 - 8 hours}
-		 {Sandwiched between cutting boards with knot on top.}
 
 \section{Rind}{3}
 \cheeseStepNoTemp{Salting   }{1 tablespoon}{ }

queso_fresco.tex

@@ -4,13 +4,9 @@
 \documentclass[rowheight=10pt]{cheese}
 
 \cheeseName{Queso Fresco}
-\cheeseMilk{2 gallons}
+\cheeseCulture{Mesophilic}{Single dose}{85}
-\cheeseCaCl{\half teaspoon}
-\cheeseCulture{Mesophilic Starter}{1 packet}{85}{\packettsp.}
 \cheeseRipening{30 minutes}{90}
-\cheeseRennet{\quarter teaspoon}
+\cheeseRennet{Single dose}{45 minutes}{3 - 3.5}
-\cheeseSetting{45 minutes}
-\cheeseFlocculation{3 - 3.5}
 
 \begin{document}
 \begin{cheese}
@@ -20,12 +16,12 @@
 \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{Draining}{All whey}{Catch curds in a colander.}
-\cheeseStepNoTemp{Salting }{2 tablespoons}{ }
+\cheeseStepNoTemp{Salting }{        }{1 tablespoon / gallon.    }
 
 \section{Press}{2}
-\cheeseStepNoTemp{8 pounds}{5 hours}{ }
+\cheeseStepNoTemp{ }{5 hours}{4 pounds / gallon.}
-\cheeseStepNoTemp{8 pounds}{1 hour }{Remove cheesecloth.}
+\cheeseStepNoTemp{ }{1 hour }{4 ponuds / gallon. Remove cheesecloth.}
 
 \section{Store}{1}
 \cheeseStepNoTemp{Refrigerator}{2 weeks}{In a covered container.}

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}