From 160ad2649cbf1d2622ba13fd255cb5facd6f50f0 Mon Sep 17 00:00:00 2001
From: Anna Schumaker <Anna@NoWheyCreamery.com>
Date: Fri, 22 Sep 2017 14:36:39 -0400
Subject: [PATCH] Yorkshire: Add instructions for a Yorkshire-style cheese

Because James Bottomley requested that I make a Wensleydale for the next
Linux conference.

Signed-off-by: Anna Schumaker <Anna@NoWheyCreamery.com>
---
 yorkshire.tex | 42 ++++++++++++++++++++++++++++++++++++++++++
 1 file changed, 42 insertions(+)
 create mode 100644 yorkshire.tex

diff --git a/yorkshire.tex b/yorkshire.tex
new file mode 100644
index 0000000..151e5c5
--- /dev/null
+++ b/yorkshire.tex
@@ -0,0 +1,42 @@
+%
+% Copyright 2017 (c) Anna Schumaker.
+%
+\documentclass[rowheight=5pt]{cheese}
+
+\cheeseName{Yorkshire}
+\cheeseCulture{Mesophilic}{Half dose}{86}
+\cheeseRipening{60 minutes}{86}
+\cheeseRennet{Half dose}{45 minutes}
+
+\newcommand{\tempRange}{\ftemp{85} -- \ftemp{90}}
+
+\begin{document}
+\begin{cheese}
+
+\section{Curd Processing}{6}
+\cheeseStepTemp{Cutting   }{\half inch cubes}{\gray     }{ }
+\cheeseStepTemp{Resting   }{5 minutes       }{\gray     }{ }
+\cheeseStepTemp{Stirring 1}{30 minutes      }{\gray     }{Stir gently every 3 - 5 minutes.}
+\cheeseStepTemp{Stirring 2}{90 minutes      }{\tempRange}{Slow stir.}
+\cheeseStepTemp{Settling  }{5 minutes       }{\gray     }{ }
+\cheeseStepTemp{Draining  }{All whey        }{\gray     }{Into colander lined with cheesecloth.}
+
+\section{Bundling}{5}
+\cheeseStepTemp  {Consolidating      }{30 minutes   }{\tempRange}{Tie cheesecloth and turn over onto knot.}
+\cheeseStepNoTemp{Cutting into Blocks}{2 inch blocks}{Return to cheesecloth afterwards.}
+\cheeseStepTemp  {Halving Blocks     }{2 hours      }{\tempRange}{Every 30 minutes.  Return to cheesecloth afterwards.}
+\cheeseStepNoTemp{Salting 1          }{             }{1\quarter teaspoons / gallon.  Mix well.}
+\cheeseStepNoTemp{Salting 2          }{             }{1\quarter teaspoons / gallon.  Mix well.}
+
+\section{Pressing}{3}
+\cheeseStepNoTemp{ }{15 minutes}{ 5 pounds / gallon.}
+\cheeseStepNoTemp{ }{12 hours  }{10 pounds / gallon.}
+\cheeseStepNoTemp{ }{12 hours  }{25 pounds / gallon.}
+
+\section{Rind}{3}
+\cheeseStepTemp  {Air Drying      }{2 - 5 days}{Room}{ }
+\cheeseStepNoTemp{Bandage Wrapping}{ }{ }
+\cheeseStepTemp  {Aging           }{2 - 4 months}{\ftemp{50} - \ftemp{55}}{ }
+
+\end{cheese}
+\end{document}