%
% Copyright 2016 (c) Anna Schumaker.
%
\documentclass[rowheight=3pt]{cheese}

\cheeseName{Asiago}
\cheeseMilk{2 gallons}
\cheeseCaCl{\half teaspoon}
\cheeseCulture{Thermophilic Starter}{\half teaspoon}{85}{\packettsp.}
\cheeseRipening{45 minutes}{92}
\cheeseRennet{\half teaspoon}
\cheeseSetting{1 hour}
\cheeseFlocculation{2 - 2.5}

\begin{document}
\begin{cheese}

\section{Curd Processing}{7}
\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.}

\section{Forming}{5}
\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}{ }

\section{Pressing}{3}
\cheeseStepNoTemp{8 pounds}{1 hour }{ }
\cheeseStepNoTemp{8 pounds}{6 hours}{ }
\cheeseStepNoTemp{8 pounds}{1 hour }{Remove cheesecloth for smooth rind.}

\section{Rind}{4}
\cheeseStepTemp{Brining   }{12 hours}{Room}{Flip once.}
\cheeseStepTemp{Air Drying}{8 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}
