diff --git a/cheddar.tex b/cheddar.tex
index 35b36eb..5830bfa 100644
--- a/cheddar.tex
+++ b/cheddar.tex
@@ -23,11 +23,7 @@
  & Ripening           & 45 minutes & & \ftemp{86} & & &                               \_
  & Cheese Color       & 4 drops    & & \gray      & & & (Optional) \dilutemilk.       \\
 
-\newsection{Gel Devel}{4}
- & 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 & &                                                          \\
+\StandardCheeseGelDevelSection{\half teaspoon}{45 minutes}{3 - 3.5}
 
 \newsection{Curd Processing}{6}
  & Cutting              & \quarter inch cubes & & \gray       & & &                            \\ \chline
diff --git a/cheese.sty b/cheese.sty
index c361031..914f8a3 100644
--- a/cheese.sty
+++ b/cheese.sty
@@ -86,3 +86,13 @@
 	 & Begin Heating    &                & & \gray & \gray &  & \_
 	 & Remove from Heat & \gray          & &       &       &  & \\
 }
+
+% Standard gel development section used by most cheeses
+\newcommand{\StandardCheeseGelDevelSection}[3]
+{
+	\newsection{Gel Devel}{4}
+	 & Rennet                & #1    & & \gray &       & & \diluted.  Stir 1 minute. \_
+	 & Setting               & #2    & & \gray &       & & \_
+	 & Onset of Flocculation & #3    & & \gray & \gray & & \_
+	 & Clean Break           & \gray & & \gray & \gray & & \\
+}
diff --git a/gouda.tex b/gouda.tex
index 863a6ee..7d0fe4c 100644
--- a/gouda.tex
+++ b/gouda.tex
@@ -14,5 +14,7 @@
  & MM100    & \quarter teaspoon & & \ftemp{83} & & & \_
  & Ripening & 45 minutes        & & \ftemp{88} & & & \_
 
+\StandardCheeseGelDevelSection{\half teaspoon}{45 minutes}{3.5}
+
 \end{cheese}
 \end{document}