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gouda: Convert the make sheet to use the new class 

And use this moment to add in FLAV 54 as a secondary culture

Signed-off-by: Anna Schumaker <Anna@OcarinaProject.net>
This commit is contained in:
Anna Schumaker 2017-01-29 10:40:43 -05:00
parent 5eb2b333b2
commit 711ef29add
1 changed files with 34 additions and 33 deletions
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67
gouda.tex
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@ -1,44 +1,45 @@
%
% Copyright 2016 (c) Anna Schumaker.
%
\documentclass[letterpaper]{article}
\usepackage{cheese}
\documentclass[rowheight=3pt]{cheese}
\cheeseName{Gouda}
\cheeseMilk{2 gallons}
\cheeseCaCl{\half teaspoon}
\cheeseCulture{MM100}{\quarter teaspoon}{83}{\packettsp.}
\cheeseSecondary{FLAV 54}{\sixteenth\ - \eighth tsp.}{83}{(Optional)}
\cheeseRipening{45 minutes}{88}
\cheeseRennet{\half teaspoon}
\cheeseSetting{45 minutes}
\cheeseFlocculation{3 - 3.5}
\begin{document}
\begin{cheese}{Gouda}{4pt}
\begin{cheese}
\StandardCheeseSetupSection
\section{Curd Processing}{12}
\cheeseStepTemp{Cutting }{\half inch cubes}{\gray}{ }
\cheeseStepTemp{Resting 1 }{5 minutes }{\gray}{ }
\cheeseStepTemp{Stirring 1}{5 minutes }{\gray}{ }
\cheeseStepTemp{Resting 2 }{5 minutes }{\gray}{ }
\cheeseStepTemp{Draining 1}{2 cups }{\gray}{ }
\cheeseStepTemp{Washing 1 }{2 cups }{\gray}{\wash{140}.}
\cheeseStepTemp{Resting 3 }{10 minutes }{\ftemp{92}}{ }
\cheeseStepTemp{Draining 2}{10 cups }{\gray}{ }
\cheeseStepTemp{Washing 2 }{10 cups }{\gray}{\wash{140}.}
\cheeseStepTemp{Stirring 2}{20 minutes }{\ftemp{100}}{ }
\cheeseStepTemp{Resting 3 }{10 minutes }{\gray}{ }
\cheeseStepTemp{Draining 3}{All whey }{\gray}{Catch curds in colander}
\newsection{Acid}{2}
& MM100 & \quarter{1} teaspoon & & \ftemp{83} & & & \_
& Ripening & 45 minutes & & \ftemp{88} & & & \_
\section{Press}{2}
\cheeseStepNoTemp{10 pounds}{30 minutes }{ }
\cheeseStepNoTemp{15 pounds}{6 - 8 hours}{ }
\StandardCheeseGelDevelSection{\half teaspoon}{\gray}{45 minutes}{3.5}
\newsection{Curd Processing}{12}
& Cutting & \half inch cubes & & \gray & & & \_
& Resting 1 & 5 minutes & & \gray & & & \_
& Stirring 1 & 5 minutes & & \gray & & & \_
& Resting 2 & 5 minutes & & \gray & & & \_
& Draining 1 & 2 cups & & \gray & & & \_
& Washing 1 & 2 cups & & \gray & & & \Wash{140}. \_
& Resting 3 & 10 minutes & & \ftemp{92} & & & \_
& Draining 2 & To curd level & & \gray & & & \_
& Washing 2 & \gray & & \gray & & & \Wash{140}. \_
& Stirring 2 & 20 minutes & & \ftemp{100} & & & \_
& Resting 3 & 10 minutes & & \gray & & & \_
& Draining 3 & All whey & & \gray & & & Catch curds in colander. \\
\newsection{Press}{2}
\AddWeight{10 pounds}{30 minutes } \_
\AddWeight{15 pounds}{6 - 8 hours} \\
\newsection{Rind}{5}
& Brining & 8 hours & & Room & & & \_
& Air Drying & 1 - 2 days & & Room & & & Turn twice daily. \_
& Ripening & 1 week & & \ftemp{50} & \gray & & In ripening box, turning daily. \_
& Waxing & \gray & & \gray & \gray & & \_
& Aging & 3 - 9 months & & \ftemp{50} & \gray & & Turn 3 - 4 times each week. \\
\section{Rind}{5}
\cheeseStepTemp{Brining }{8 hours }{Room }{ }
\cheeseStepTemp{Air Drying}{1 - 2 days }{Room }{Turn twice daily.}
\cheeseStepTemp{Ripening }{1 week }{\ftemp{50}}{In ripening box, turning daily.}
\cheeseStepTemp{Waxing }{\gray }{\gray }{ }
\cheeseStepTemp{Aging }{3 - 9 months}{\ftemp{50}}{Turn 3 - 4 times each week}
\end{cheese}
\end{document}