40 lines
1.4 KiB
TeX
40 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{Colby}
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\cheeseCulture{Mesophilic}{Single dose}{81}
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\cheeseRipening{1 hour}{86}
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\cheeseColor
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\cheeseRennet{Single dose}{45 minutes}{3 - 3.5}
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\begin{document}
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\begin{cheese}
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\section{Curd Processing}{10}
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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 }{50 minutes }{\gray }{Stir constantly.}
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\cheeseStepTemp{Resting 2 }{15 minutes }{\ftemp{104}}{ }
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\cheeseStepTemp{Draining 1}{ }{\gray }{7 cups / gallon.}
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\cheeseStepTemp{Washing }{ }{\gray }{7 cups / gallon at \ftemp{104}.}
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\cheeseStepTemp{Stirring }{2 minutes }{\gray }{ }
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\cheeseStepTemp{Resting 3 }{10 minutes }{\gray }{ }
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\cheeseStepTemp{Draining 2}{All whey }{\gray }{ }
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\cheeseStepTemp{Sitting }{5 minutes }{\gray }{ }
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\section{Press}{3}
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\cheeseStepNoTemp{ }{1 hour }{2.5 pounds / gallon.}
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\cheeseStepNoTemp{ }{11 hours}{6 pounds / gallon. }
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\cheeseStepNoTemp{ }{1 hour }{6 pounds / gallon. Remove cheesecloth.}
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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 }{24 hours}{Room}{ }
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\cheeseStepNoTemp{Waxing }{\gray }{ }
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\cheeseStepNoTemp{Aging }{6 - 8 weeks }{Turn once each week.}
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\end{cheese}
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\end{document}
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