%
% Copyright 2016 (c) Anna Schumaker.
%
\documentclass[rowheight=5pt]{cheese}

\cheeseName{Colby}
\cheeseMilk{2 gallons}
\cheeseCaCl{\half teaspoon}
\cheeseCulture{Mesophilic Starter}{1 packet}{81}{\packettsp.}
\cheeseRipening{1 hour}{86}
\cheeseRennet{\half teaspoon}
\cheeseSetting{45 minutes}
\cheeseFlocculation{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}{14 cups         }{\gray      }{ }
\cheeseStepTemp{Washing   }{14 cups         }{\gray      }{\wash{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}
\cheeseStepNoTemp{5 pounds}{1 hour}{ }
\cheeseStepNoTemp{12 hours}{12 hours}{ }

\section{Rind}{4}
\cheeseStepTemp{Brining   }{8 hours }{Room}{ }
\cheeseStepTemp{Air Drying}{24 hours}{Room}{ }
\cheeseStepNoTemp{Waxing  }{\gray         }{ }
\cheeseStepNoTemp{Aging   }{6 - 8 weeks   }{Turn once each week.}

\end{cheese}
\end{document}