Update gouda for my current process
Signed-off-by: Anna Schumaker <Anna@NoWheyCreamery.com>
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@ -31,11 +31,10 @@
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\cheeseStepNoTemp{15 pounds}{6 - 8 hours}{ }
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\section{Rind}{5}
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\cheeseStepTemp{Brining }{8 hours }{Room }{ }
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\cheeseStepTemp{Air Drying}{1 - 2 days }{Room }{Turn twice daily.}
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\cheeseStepTemp{Ripening }{1 week }{\ftemp{50}}{In ripening box, turning daily.}
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\cheeseStepTemp{Waxing }{\gray }{\gray }{ }
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\cheeseStepTemp{Aging }{3 - 9 months}{\ftemp{50}}{Turn 3 - 4 times each week}
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\cheeseStepTemp{Dry Salting}{ }{Room }{1 tablespoon / gallon.}
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\cheeseStepTemp{Air Drying }{1 - 2 days }{Room }{Turn twice daily.}
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\cheeseStepTemp{Ripening }{1 week }{\ftemp{50}}{In ripening box, turning daily.}
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\cheeseStepTemp{Aging }{3 - 9 months}{\ftemp{50}}{Brush with \simplebrine twice a week for one month.}
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\end{cheese}
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\end{document}
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