cheddar: Add LaTeX file for making Cheddar

I expect latex will be easier to work with in the long run.

Signed-off-by: Anna Schumaker <Anna@OcarinaProject.net>

.gitignore

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+*.aux
+*.fdb_latexmk
+*.log
+*.pdf
+*.swp

Makefile

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+
+cheese:
+	latexmk -recorder- -pdf *.tex
+
+clean:
+	latexmk -C

cheddar.tex

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+%
+% Copyright 2016 (c) Anna Schumaker.
+%
+\documentclass[letterpaper]{article}
+
+\usepackage[landscape, top=0.8in, bottom=0.5in, left=0.7in, right=0.7in]{geometry}
+\usepackage{gensymb}
+\usepackage{graphicx}
+\usepackage{hhline}
+\usepackage{makecell}
+\usepackage{multirow}
+\usepackage[document]{ragged2e}
+\usepackage{tabularx}
+\usepackage[table]{xcolor}
+
+% Create new table commands
+\newcommand{\thickhline}    { \Xhline{2\arrayrulewidth} }
+\newcommand{\chline}        { \hhline{|~*{7}{|-}|}      }
+\newcommand{\gray}          { \cellcolor{gray!30}       }
+\newcommand{\tbhead}[1]     { \bfseries\centering\arraybackslash\footnotesize{#1}      }
+\newcommand{\newsection}[2] { \thickhline\multirow{#2}{*}{\rotatebox{90}{\tbhead{#1}}} }
+
+% Add a new column for centered columns of specified width
+\newcolumntype{C}{>{\centering\arraybackslash}p{0.85in}}
+
+% Let's make some shortcuts!
+\newcommand{\tempF}[1] {#1\degree F}
+\newcommand{\half}     {\(\frac{1}{2}\) }
+\newcommand{\quarter}  {\(\frac{1}{4}\) }
+
+\thispagestyle{empty}
+\begin{document}
+
+\noindent
+\setlength{\extrarowheight}{2pt}
+\begin{tabularx}{\textwidth}{ p{2.5in} l l l X }
+Cheese: \textbf{Cheddar} & Flavors: \hfill   &  & Date: & Age Until: \\
+Milk Brand: \hfill       & Type: ( Whole / \hspace{4em} ) & Homogenized: (Y / N ) & Pastuerized: ( Y / N ) & Other: \\
+\end{tabularx}
+
+\noindent
+\setlength{\tabcolsep}{3pt}
+\setlength{\extrarowheight}{4pt}
+\begin{tabularx}{\textwidth}{ !{\vrule width 1pt} c !{\vrule width 1pt} c | C | C | C | C | c | X !{\vrule width 1pt} }
+
+\thickhline
+\tbhead{} & \tbhead{Operation} & \tbhead{Amount} & \tbhead{Time} & \tbhead{Goal Temp} & \tbhead{Actual Temp} & \tbhead{Ph} & \tbhead{Comments And Notes} \\
+
+\newsection{Setup}{4}
+ & Prepare Milk     & 2 gallons      & & \gray &       & &                                                     \\ \chline
+ & Calcium Chloride & \half teaspoon & & \gray &       & & (Optional) Diluted in \quarter cup distilled water. \\ \chline
+ & Begin Heating    &                & & \gray & \gray & &                                                     \\ \chline
+ & Remove from Heat & \gray          & &       &       & &                                                     \\
+
+\newsection{Acid}{2}
+ & Mesophilic Starter & 1 packet   & & \tempF{81} & & & 1 packet = \quarter teaspoon. \\ \chline
+ & Ripening           & 45 minutes & & \tempF{86} & & &                               \\
+
+\newsection{Gel Devel}{5}
+ & Cheese Color          & 4 drops        & & \gray &       & & (Optional) Diluted in \quarter cup cheese milk.          \\ \chline
+ & Rennet                & \half teaspoon & & \gray &       & & Diluted in \quarter cup distilled water.  Stir 1 minute. \\ \chline
+ & Setting               & 45 minutes     & & \gray &       & &                                                          \\ \chline
+ & Onset of Flocculation & 3 - 3.5        & & \gray & \gray & &                                                          \\ \chline
+ & Clean Break           & \gray          & & \gray & \gray & &                                                          \\
+
+\newsection{Curd Processing}{6}
+ & Cutting              & \quarter inch cubes & & \gray       & & &                            \\ \chline
+ & Resting              & 5 minutes           & & \gray       & & &                            \\ \chline
+ & Cooking              &                     & & \gray       & & & \tempF{2} every 5 minutes. \\ \chline
+ & Maintain Temperature & 30 minutes          & & \tempF{100} & & & Stir frequently.           \\ \chline
+ & Setting              & 20 minutes          & & \gray       & & &                            \\ \chline
+ & Draining             & All whey            & & \gray       & & & Catch curds in colander.   \\
+
+\newsection{Cheddaring}{6}
+ & Dripping           & 15 minutes       & & \gray       & \gray & & Place colander in pot. \\ \chline
+ & Cutting into Slabs & 8 slabs          & & \gray       & \gray & &                        \\ \chline
+ & Flipping Slabs     & 2 hours          & & \tempF{100} & \gray & & Every 15 minutes.      \\ \chline
+ & Milling            & \half inch cubes & & \gray       & \gray & &                        \\ \chline
+ & Stirring           & 30 minutes       & & \tempF{100} & \gray & & Every 10 minutes.      \\ \chline
+ & Salting            & 2 tablespoons    & & \gray       & \gray & &                        \\
+
+\newsection{Pressing}{3}
+ & 10 pounds & 15 minutes & & \gray & \gray & & \\ \chline
+ & 40 pounds & 12 hours   & & \gray & \gray & & \\ \chline
+ & 50 pounds & 24 hours   & & \gray & \gray & & \\
+
+\newsection{Rind}{3}
+ & Air Drying & 2 - 5 days    & & Room                    & \gray & & \\ \chline
+ & Waxing     & \gray         & & \gray                   & \gray & & \\ \chline
+ & Aging      & 3 - 12 months & & \tempF{50} - \tempF{55} & \gray & & \\
+
+\thickhline
+\end{tabularx}
+\end{document}