Gruyere: Convert to the new system

Signed-off-by: Anna Schumaker <Anna@OcarinaProject.net>
This commit is contained in:
Anna Schumaker 2017-02-03 11:19:09 -05:00
parent 27a7b90b08
commit 4182c9aa57
1 changed files with 29 additions and 27 deletions

View File

@ -1,38 +1,40 @@
%
% Copyright 2016 (c) Anna Schumaker.
%
\documentclass[letterpaper]{article}
\usepackage{cheese}
\documentclass[rowheight=6pt]{cheese}
\cheeseName{Gru\'{y}ere}
\cheeseMilk{2 gallons}
\cheeseCaCl{\half teaspoon}
\cheeseCulture{Thermo C}{\half teaspoon}{85}{\packettsp.}
\cheeseSecondary{FLAV 54}{\sixteenth\ -\ \eighth tsp.}{81}{(Optional)}
\cheeseRipening{30 minutes}{90}
\cheeseRennet{\half teaspoon}
\cheeseSetting{40 minutes}
\cheeseFlocculation{2.5}
\begin{document}
\begin{cheese}{Gru\'{y}ere}{7pt}
\begin{cheese}
\StandardCheeseSetupSection
\section{Curd Processing}{7}
\cheeseStepTemp {Cutting }{\quarter inch cubes}{\gray }{ }
\cheeseStepTemp {Resting 1}{5 minutes }{\gray }{ }
\cheeseStepTemp {Cooking }{1 hour }{\gray }{Stir continuously.}
\cheeseStepTemp {Stirring }{15 minutes }{\ftemp{122}}{ }
\cheeseStepTemp {Resting 2}{20 minutes }{\gray }{ }
\cheeseStepNoTemp{Molding }{8 inch tomme }{ }
\cheeseStepNoTemp{Resting 3}{5 minutes }{ }
\newsection{Acid}{2}
& Thermo C & \half teaspoon & & \ftemp{85} & & & \_
& Ripening & 30 minutes & & \ftemp{90} & & & \\
\section{Press}{2}
\cheeseStepNoTemp{8 pounds }{1 hour }{ }
\cheeseStepNoTemp{10 pounds}{12 hours}{ }
\StandardCheeseGelDevelSection{\half teaspoon}{\gray}{40 minutes}{2.5}
\newsection{Curd Processing}{7}
& Cutting & \quarter{1} inch cubes & & \gray & & & \_
& Resting 1 & 5 minutes & & \gray & & & \_
& Cooking & 1 hour & & \gray & & & Stir continuously. \_
& Stirring & 15 minutes & & \ftemp{122} & & & \_
& Resting 2 & 20 minutes & & \gray & & & \_
& Molding & 8 inch tomme & & \gray & & & \_
& Resting 3 & 5 minutes & & \gray & & & \\
\newsection{Press}{2}
\AddWeight{8 pounds}{1 hour} \_
\AddWeight{10 pounds}{12 hours} \\
\newsection{Rind}{4}
& Brining & 12 hours & & \gray & & & Flip once. \_
& Air Drying & 8 hours & & \gray & & & Flip once. \_
& Ripening & 1 week & & \ftemp{54} & & & Flip daily. \_
& Aging & 2 months & & \ftemp{54} & & & Brush with \simplebrine twice a week for first 3 weeks. \\
\section{Rind}{4}
\cheeseStepTemp{Brining }{12 hours}{Room }{Flip once. }
\cheeseStepTemp{Air Drying}{8 hours }{Room }{Flip once. }
\cheeseStepTemp{Ripening }{1 week }{\ftemp{54}}{Flip daily.}
\cheeseStepTemp{Aging }{2 months}{\ftemp{54}}
{Brush with \simplebrine twice a week for first 3 weeks.}
\end{cheese}
\end{document}