diff --git a/gruyere.tex b/gruyere.tex
index c298535..a356bbf 100644
--- a/gruyere.tex
+++ b/gruyere.tex
@@ -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}