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% Copyright 2016 (c) Anna Schumaker.
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\documentclass[letterpaper]{article}
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\usepackage{cheese}
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\begin{document}
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\begin{cheese}{Cheddar}{4pt}
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\StandardCheeseSetupSection
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\newsection{Acid}{3}
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& Mesophilic Starter & 1 packet & & \ftemp{81} & & & 1 packet = \quarter teaspoon. \_
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& Ripening & 45 minutes & & \ftemp{86} & & & \_
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& Cheese Color & 4 drops & & \gray & & & (Optional) \dilutemilk. \\
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\StandardCheeseGelDevelSection{\half teaspoon}{\gray}{45 minutes}{3 - 3.5}
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\newsection{Curd Processing}{6}
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& Cutting & \quarter inch cubes & & \gray & & & \_
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& Resting & 5 minutes & & \gray & & & \_
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& Cooking & 35 minutes & & \gray & & & \_
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& Maintain Temperature & 30 minutes & & \ftemp{100} & & & Stir frequently. \_
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& Setting & 20 minutes & & \gray & & & \_
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& Draining & All whey & & \gray & & & Catch curds in colander. \\
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\newsection{Cheddaring}{6}
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& Dripping & 15 minutes & & \gray & \gray & & Place colander in pot. \_
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& Cutting into Slabs & 8 slabs & & \gray & \gray & & \_
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& Flipping Slabs & 2 hours & & \ftemp{100} & \gray & & Every 15 minutes. \_
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& Milling & \half inch cubes & & \gray & \gray & & \_
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& Stirring & 30 minutes & & \ftemp{100} & \gray & & Every 10 minutes. \_
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& Salting & 2 tablespoons & & \gray & \gray & & \\
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\newsection{Pressing}{3}
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\AddWeight{10 pounds}{15 minutes} \_
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\AddWeight{40 pounds}{12 hours } \_
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\AddWeight{50 pounds}{24 hours } \\
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\newsection{Rind}{3}
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& Air Drying & 2 - 5 days & & Room & \gray & & \_
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& Waxing & \gray & & \gray & \gray & & \_
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& Aging & 3 - 12 months & & \ftemp{50} - \ftemp{55} & \gray & & \\
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\end{cheese}
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\end{document}
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