2016-05-25 07:12:24 -04:00
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% Copyright 2016 (c) Anna Schumaker.
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2016-07-05 11:23:06 -04:00
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\documentclass[rowheight=3pt]{cheese}
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2016-05-25 07:12:24 -04:00
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2016-07-05 11:23:06 -04:00
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\cheeseName{Asiago}
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\cheeseMilk{2 gallons}
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\cheeseCaCl{\half teaspoon}
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\cheeseCulture{Thermophilic Starter}{\half teaspoon}{85}{\packettsp.}
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\cheeseRipening{45 minutes}{92}
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\cheeseRennet{\half teaspoon}
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\cheeseSetting{1 hour}
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\cheeseFlocculation{2 - 2.5}
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2016-05-25 07:12:24 -04:00
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2016-07-05 11:23:06 -04:00
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\begin{document}
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\begin{cheese}
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\section{Curd Processing}{7}
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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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\section{Forming}{5}
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\cheeseStepNoTemp{Molding 1 }{Half of curds}{ }
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\cheeseStepNoTemp{Draining }{5 minutes }{ }
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\cheeseStepNoTemp{Compacting }{\gray }{Use cheese press to even out curds.}
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\cheeseStepNoTemp{Peppercorns}{1\half teaspoons}{Sprinkle over compressed curds.}
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\cheeseStepNoTemp{Molding 2 }{Rest of curds}{ }
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\section{Pressing}{3}
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\cheeseStepNoTemp{8 pounds}{1 hour }{ }
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\cheeseStepNoTemp{8 pounds}{6 hours}{ }
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\cheeseStepNoTemp{8 pounds}{1 hour }{Remove cheesecloth for smooth rind.}
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\section{Rind}{4}
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\cheeseStepTemp{Brining }{12 hours}{Room}{Flip once.}
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\cheeseStepTemp{Air Drying}{8 hours }{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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2016-05-25 07:12:24 -04:00
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\end{cheese}
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\end{document}
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