diff --git a/cheddar.tex b/cheddar.tex
index 5305e1e..ef749d5 100644
--- a/cheddar.tex
+++ b/cheddar.tex
@@ -10,19 +10,19 @@
 \StandardCheeseSetupSection
 
 \newsection{Acid}{3}
- & Mesophilic Starter & 1 packet   & & \ftemp{81} & & & 1 packet = \quarter teaspoon. \_
- & Ripening           & 45 minutes & & \ftemp{86} & & &                               \_
- & Cheese Color       & 4 drops    & & \gray      & & & (Optional) \dilutemilk.       \\
+ & Mesophilic Starter & 1 packet   & & \ftemp{81} & & & 1 packet = \quarter{1} teaspoon. \_
+ & Ripening           & 45 minutes & & \ftemp{86} & & &                                  \_
+ & Cheese Color       & 4 drops    & & \gray      & & & (Optional) \dilutemilk.          \\
 
 \StandardCheeseGelDevelSection{\half teaspoon}{\gray}{45 minutes}{3 - 3.5}
 
 \newsection{Curd Processing}{6}
- & Cutting              & \quarter inch cubes & & \gray       & & &                  \_
- & Resting              & 5 minutes           & & \gray       & & &                  \_
- & Cooking              & 35 minutes          & & \gray       & & &                  \_
- & Maintain Temperature & 30 minutes          & & \ftemp{100} & & & Stir frequently. \_
- & Setting              & 20 minutes          & & \gray       & & &                  \_
- & Draining             & All whey            & & \gray       & & & Catch curds in colander. \\
+ & Cutting              & \quarter{1} inch cubes & & \gray       & & &                  \_
+ & Resting              & 5 minutes              & & \gray       & & &                  \_
+ & Cooking              & 35 minutes             & & \gray       & & &                  \_
+ & Maintain Temperature & 30 minutes             & & \ftemp{100} & & & Stir frequently. \_
+ & Setting              & 20 minutes             & & \gray       & & &                  \_
+ & Draining             & All whey               & & \gray       & & & Catch curds in colander. \\
 
 \newsection{Cheddaring}{6}
  & Dripping           & 15 minutes       & & \gray       & \gray & & Place colander in pot. \_
diff --git a/cheese.sty b/cheese.sty
index 6ce7b10..2b7f196 100644
--- a/cheese.sty
+++ b/cheese.sty
@@ -61,15 +61,15 @@
 }
 
 % Preformat some fractions
-\newcommand{\half}    {\(\frac{1}{2}\) }
-\newcommand{\quarter} {\(\frac{1}{4}\) }
+\newcommand{\half}       {\(\frac{1}{2}\)}
+\newcommand{\quarter}[1] {\(\frac{#1}{4}\)}
 
 % Format a Fahrenheit temperature
 \newcommand{\ftemp}[1] {#1\degree F}
 
 % Make reusable diluted messages
-\newcommand{\diluted}    {Diluted in \quarter cup distilled water}
-\newcommand{\dilutemilk} {Diluted in \quarter cup cheese milk}
+\newcommand{\diluted}    {Diluted in \quarter{1} cup distilled water}
+\newcommand{\dilutemilk} {Diluted in \quarter{1} cup cheese milk}
 
 % Use this command to start a new section
 \newcommand{\newsection}[2]
diff --git a/gouda.tex b/gouda.tex
index 06f1233..d7c9180 100644
--- a/gouda.tex
+++ b/gouda.tex
@@ -10,8 +10,8 @@
 \StandardCheeseSetupSection
 
 \newsection{Acid}{2}
- & MM100    & \quarter teaspoon & & \ftemp{83} & & & \_
- & Ripening & 45 minutes        & & \ftemp{88} & & & \_
+ & MM100    & \quarter{1} teaspoon & & \ftemp{83} & & & \_
+ & Ripening & 45 minutes           & & \ftemp{88} & & & \_
 
 \StandardCheeseGelDevelSection{\half teaspoon}{\gray}{45 minutes}{3.5}
 
diff --git a/jack.tex b/jack.tex
new file mode 100644
index 0000000..fa60559
--- /dev/null
+++ b/jack.tex
@@ -0,0 +1,39 @@
+%
+% Copyright 2016 (c) Anna Schumaker.
+%
+\documentclass[letterpaper]{article}
+\usepackage{cheese}
+
+\begin{document}
+\begin{cheese}{Jack}{6pt}
+
+\StandardCheeseSetupSection
+
+\newsection{Acid}{2}
+ & Mesophilic Starter & \quarter{1} teaspoon & & \ftemp{80} & & & \_
+ & Ripening           & 1 hour               & & \ftemp{86} & & & \\
+
+\StandardCheeseGelDevelSection{\half teaspoon}{\gray}{45 minutes}{3.5}
+
+\newsection{Curd Processing}{9}
+ & Cutting    & \quarter{3} inch cubes & & \gray       & & &                            \_
+ & Resting 1  & 5 minutes              & & \gray       & & &                            \_
+ & Cooking    & 40 minutes             & & \gray       & & & Stir continuously.         \_
+ & Resting 2  & 30 minutes             & & \ftemp{102} & & &                            \_
+ & Draining 1 & To curd level          & & \gray       & & &                            \_
+ & Stirring   & 20 minutes             & & \gray       & & & Or until curds are matted. \_
+ & Draining 2 & All Whey               & & \gray       & & & Catch curds in colander.   \_
+ & Resting 3  & 5 minutes              & & \gray       & & &                            \_
+ & Salting    & 1 tablespoon           & & \gray       & & & Mix thoroughly with hands. \\
+
+\newsection{Press}{2}
+ & Forming    & \gray       & & \gray & & & Roll curds into a ball and tie ends of cheesecloth together. \_
+ & 8 pounds   & 6 - 8 hours & & \gray & & & Sandwitched between cutting boards with knot on top. \\
+
+ \newsection{Rind}{3}
+ & Salting   & 1 tablespoon & & \gray                   & & &                  \_
+ & Air Dryig & 24 hours     & & \gray                   & & & Flip once.       \_
+ & Ripening  & 2 - 6 weeks  & & \ftemp{50} - \ftemp{55} & & & In ripening box. \\
+
+\end{cheese}
+\end{document}