2016-12-10 10:25:05 -05:00
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%
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% Copyright 2016 (c) Anna Schumaker.
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%
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\documentclass[rowheight=4pt]{cheese}
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2017-01-29 10:39:16 -05:00
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%\def\gallons{2 gallons}
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%\def\cacl{\half teaspoon}
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%\def\starter{\half teaspoon}
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%\def\orange{8 drops}
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%\def\rennet{\half teaspoon}
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%\def\salt{1 tablespoon}
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%\def\whiskeyOne{\quarter cup}
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%\def\whiskeyTwo{1\threequarter cups}
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%\def\weightOne{10 pounds}
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%\def\weightTwo{15 pounds}
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\def\gallons{4 gallons}
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\def\cacl{1 teaspoon}
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\def\starter{1 teaspoon}
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\def\orange{16 drops}
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\def\rennet{\threequarter teaspoon}
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\def\salt{2 tablespoons}
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\def\whiskeyOne{\half cup}
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\def\whiskeyTwo{3\half cups}
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\def\weightOne{20 pounds}
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\def\weightTwo{30 pounds}
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2016-12-10 10:25:05 -05:00
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\cheeseName{Irish Cheddar}
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2017-01-29 10:39:16 -05:00
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\cheeseMilk{\gallons}
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\cheeseCaCl{\cacl}
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\cheeseCulture{Mesophilic Starter}{\starter}{83}{ }
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2016-12-10 10:25:05 -05:00
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\cheeseRipening{45 minutes}{88}
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2017-01-29 10:39:16 -05:00
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\cheeseColor{\orange}
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\cheeseRennet{\rennet}
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2016-12-10 10:25:05 -05:00
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\cheeseSetting{45 minutes}
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\cheeseFlocculation{3 - 3.5}
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\begin{document}
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\begin{cheese}
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\section{Curd Processing}{6}
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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 }{40 minutes }{\gray }{Stir continuously.}
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\cheeseStepTemp {Resting 2}{30 minutes }{\ftemp{102}}{ }
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\cheeseStepTemp {Draining }{All whey }{\gray }
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{Into colander. Return whey to pot and bring to \ftemp{102}.}
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\cheeseStepNoTemp{Resting 3}{15 minutes }{ }
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\section{Cheddaring}{5}
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\cheeseStepNoTemp{Dripping }{10 minutes }{Place colander into pot.}
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\cheeseStepNoTemp{Flipping slab}{1 hour }{Every 15 minutes. }
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\cheeseStepNoTemp{Milling }{1 inch strips}{Put strips in a bowl. }
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2017-01-29 10:39:16 -05:00
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\cheeseStepNoTemp{Salting }{\salt }{ }
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\cheeseStepNoTemp{Whiskey }{\whiskeyOne }{Toss gently with hands. }
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2016-12-10 10:25:05 -05:00
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\section{Press}{2}
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2017-01-29 10:39:16 -05:00
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\cheeseStepNoTemp{\weightOne}{1 hour }{ }
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\cheeseStepNoTemp{\weightTwo}{12 hours}{ }
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2016-12-10 10:25:05 -05:00
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\section{Rind}{4}
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2017-01-29 10:39:16 -05:00
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\cheeseStepTemp {Soaking }{8 hours }{Room}{\whiskeyTwo { whiskey.}}
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2016-12-10 10:25:05 -05:00
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\cheeseStepTemp {Air Drying}{1 - 2 days}{Room}{ }
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\cheeseStepNoTemp{Waxing }{\gray }{ }
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\cheeseStepTemp {Aging }{2 - 3 months}{\ftemp{50} - \ftemp{55}}{ }
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\end{cheese}
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\end{document}
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