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+%
+% Copyright 2016 (c) Anna Schumaker.
+%
+\documentclass[rowheight=8pt]{cheese}
+
+\cheeseName{American Brick}
+\cheeseMilk{2 gallons}
+\cheeseCaCl{\half teaspoon}
+\cheeseCulture{Mesophilic Starter}{\half teaspoon}{83}{\packettsp.}
+\cheeseRipening{15 minutes}{88}
+\cheeseRennet{\half teaspoon}
+\cheeseSetting{45 minutes}
+\cheeseFlocculation{3 - 3.5}
+
+\begin{document}
+\begin{cheese}
+
+\section{Curd Processing}{6}
+\cheeseStepTemp{Cutting  }{\half inch cubes}{\gray     }{ }
+\cheeseStepTemp{Resting 1}{5 minutes       }{\gray     }{ }
+\cheeseStepTemp{Cooking  }{45 minutes      }{\gray     }{Stir constantly.}
+\cheeseStepTemp{Resting 2}{25 minutes      }{\ftemp{98}}{ }
+\cheeseStepTemp{Draining }{All whey        }{\gray     }{ }
+\cheeseStepTemp{Resting 3}{5 minutes       }{\gray     }{ }
+
+\section{Press}{2}
+\cheeseStepNoTemp{5 pounds }{15 minutes}{ }
+\cheeseStepNoTemp{10 pounds}{12 hours  }{ }
+
+\section{Rind}{4}
+\cheeseStepTemp{Brining   }{2 hours }{Room}{ }
+\cheeseStepTemp{Air Drying}{24 hours}{Room}{ }
+\cheeseStepNoTemp{Waxing  }{\gray   }{ }
+\cheeseStepNoTemp{Aging   }{4 months}{Turn once each week.}
+
+\end{cheese}
+\end{document}