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