cheese/cheddar.tex

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

\cheeseName{Cheddar}
\cheeseCulture{Mesophilic}{Single dose}{81}
\cheeseSecondary{FLAV 54}{(Optional) Single dose}{81}
\cheeseRipening{45 minutes}{86}
\cheeseColor
\cheeseRennet{Single dose}{45 minutes}{3 - 3.5}

\begin{document}
\begin{cheese}

\section{Curd Processing}{6}
\cheeseStepTemp{Cutting }{\quarter inch cubes}{\gray      }{ }
\cheeseStepTemp{Resting }{5 minutes          }{\gray      }{ }
\cheeseStepTemp{Cooking }{35 minutes         }{\gray      }{ }
\cheeseStepTemp{Stirring}{30 minutes         }{\ftemp{100}}{ }
\cheeseStepTemp{Setting }{20 minutes         }{\gray      }{ }
\cheeseStepTemp{Draining}{All whey           }{\gray      }{Into colander.}

\section{Cheddaring}{6}
\cheeseStepNoTemp{Dripping          }{15 minutes      }{Place colander into pot.      }
\cheeseStepNoTemp{Cutting into Slabs}{8 slabs         }{ }
\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           }{                }{1 tablespoon / gallon.}

\section{Pressing}{3}
\cheeseStepNoTemp{ }{15 minutes}{ 5 pounds / gallon.}
\cheeseStepNoTemp{ }{12 hours  }{20 pounds / gallon.}
\cheeseStepNoTemp{ }{24 hours  }{25 pounds / gallon.}

\section{Rind}{3}
\cheeseStepTemp  {Air Drying      }{2 - 5 days}{Room}{ }
\cheeseStepNoTemp{Bandage Wrapping}{ }{ }
\cheeseStepTemp  {Aging           }{3 - 12 months}{\ftemp{50} - \ftemp{55}}{ }

\end{cheese}
\end{document}