diff --git a/gouda.tex b/gouda.tex
index d7c9180..96b4843 100644
--- a/gouda.tex
+++ b/gouda.tex
@@ -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}