From 445d185ce964d89dd3f0a07426b79c8d71f9af0f Mon Sep 17 00:00:00 2001
From: Anna Schumaker <Anna@NoWheyCreamery.com>
Date: Tue, 24 Jul 2018 07:25:50 -0400
Subject: [PATCH] Various fixes for cheeses

Signed-off-by: Anna Schumaker <Anna@NoWheyCreamery.com>
---
 asiago.tex  | 2 +-
 cheddar.tex | 2 +-
 cheese.cls  | 2 +-
 3 files changed, 3 insertions(+), 3 deletions(-)

diff --git a/asiago.tex b/asiago.tex
index 735d616..0025b6c 100644
--- a/asiago.tex
+++ b/asiago.tex
@@ -29,7 +29,7 @@
 
 \section{Rind}{4}
 \cheeseStepTemp{Dry Salting}{ }{Room}{1 tablespoon / gallon.}
-\cheeseStepTemp{Air Drying }{\drying }{Room}{Flip at least once.}
+\cheeseStepTemp{Air Drying }{8 - 12 hours}{Room}{Flip at least once.}
 \cheeseStepNoTemp{Ripening }{1 week}{Flip daily.}
 \cheeseStepNoTemp{Aging    }{3 - 52 weeks}
 		 {Brush with \simplebrine twice a week for first 3 weeks.}
diff --git a/cheddar.tex b/cheddar.tex
index 779f3f5..d5ca229 100644
--- a/cheddar.tex
+++ b/cheddar.tex
@@ -34,7 +34,7 @@
 \cheeseStepNoTemp{ }{12 hours  }{20 pounds / gallon.}
 \cheeseStepNoTemp{ }{24 hours  }{25 pounds / gallon.}
 
-\section{Rind}{4}
+\section{Rind}{3}
 \cheeseStepTemp  {Air Drying      }{2 - 5 days}{Room}{ }
 \cheeseStepNoTemp{Bandage Wrapping}{ }{ }
 \cheeseStepTemp  {Aging           }{3 - 12 months}{\ftemp{50} - \ftemp{55}}{ }
diff --git a/cheese.cls b/cheese.cls
index c9c8944..d4dea65 100644
--- a/cheese.cls
+++ b/cheese.cls
@@ -34,7 +34,7 @@
 % Make reusable messages for the notes section
 \newcommand{\diluted}     {Diluted in \quarter cup distilled water}
 \newcommand{\dilutemilk}  {Diluted in \quarter cup cheese milk}
-\newcommand{\simplebrine} {simple brine\footnote{1\half teaspoons salt in 1 cup water.}}
+\newcommand{\simplebrine} {simple brine\footnote{1\half teaspoons salt in 1 cup water or whey.}}
 \newcommand{\wash}[1]     {Slowly add \ftemp{#1} water.  Stir continuously}
 
 % Are we using cheese color or a secondary culture?