2016-02-28 11:05:37 -05:00
|
|
|
%
|
|
|
|
% Copyright 2016 (c) Anna Schumaker.
|
|
|
|
%
|
2017-02-03 11:19:09 -05:00
|
|
|
\documentclass[rowheight=6pt]{cheese}
|
|
|
|
|
|
|
|
\cheeseName{Gru\'{y}ere}
|
2017-04-21 14:33:39 -04:00
|
|
|
\cheeseCulture{Thermophilic}{Single dose}{85}
|
2017-04-21 14:46:53 -04:00
|
|
|
\cheeseSecondary{FLAV 54}{(Optional) Single dose}{85}
|
2017-02-03 11:19:09 -05:00
|
|
|
\cheeseRipening{30 minutes}{90}
|
|
|
|
\cheeseRennet{\half teaspoon}
|
|
|
|
\cheeseSetting{40 minutes}
|
|
|
|
\cheeseFlocculation{2.5}
|
2016-02-28 11:05:37 -05:00
|
|
|
|
|
|
|
\begin{document}
|
2017-02-03 11:19:09 -05:00
|
|
|
\begin{cheese}
|
|
|
|
|
|
|
|
\section{Curd Processing}{7}
|
|
|
|
\cheeseStepTemp {Cutting }{\quarter inch cubes}{\gray }{ }
|
|
|
|
\cheeseStepTemp {Resting 1}{5 minutes }{\gray }{ }
|
|
|
|
\cheeseStepTemp {Cooking }{1 hour }{\gray }{Stir continuously.}
|
|
|
|
\cheeseStepTemp {Stirring }{15 minutes }{\ftemp{122}}{ }
|
|
|
|
\cheeseStepTemp {Resting 2}{20 minutes }{\gray }{ }
|
|
|
|
\cheeseStepNoTemp{Molding }{8 inch tomme }{ }
|
|
|
|
\cheeseStepNoTemp{Resting 3}{5 minutes }{ }
|
|
|
|
|
|
|
|
\section{Press}{2}
|
|
|
|
\cheeseStepNoTemp{8 pounds }{1 hour }{ }
|
|
|
|
\cheeseStepNoTemp{10 pounds}{12 hours}{ }
|
|
|
|
|
|
|
|
\section{Rind}{4}
|
|
|
|
\cheeseStepTemp{Brining }{12 hours}{Room }{Flip once. }
|
|
|
|
\cheeseStepTemp{Air Drying}{8 hours }{Room }{Flip once. }
|
|
|
|
\cheeseStepTemp{Ripening }{1 week }{\ftemp{54}}{Flip daily.}
|
|
|
|
\cheeseStepTemp{Aging }{2 months}{\ftemp{54}}
|
|
|
|
{Brush with \simplebrine twice a week for first 3 weeks.}
|
2016-02-28 11:05:37 -05:00
|
|
|
|
|
|
|
\end{cheese}
|
|
|
|
\end{document}
|