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