From 71bebe4304dcddcb2ae8128399e70a91216f5219 Mon Sep 17 00:00:00 2001
From: Anna Schumaker <Anna@OcarinaProject.net>
Date: Tue, 5 Jul 2016 10:38:51 -0400
Subject: [PATCH] Queso Fresco: Convert to using cheese documentclass

Signed-off-by: Anna Schumaker <Anna@OcarinaProject.net>
---
 .gitignore       |  2 +-
 queso_fresco.tex | 46 +++++++++++++++++++++++-----------------------
 2 files changed, 24 insertions(+), 24 deletions(-)

diff --git a/.gitignore b/.gitignore
index d9f965e..66626e4 100644
--- a/.gitignore
+++ b/.gitignore
@@ -3,5 +3,5 @@
 *.fls
 *.log
 *.pdf
-*.swp
+*.sw*
 *.dvi
diff --git a/queso_fresco.tex b/queso_fresco.tex
index 0a08411..4cf1507 100644
--- a/queso_fresco.tex
+++ b/queso_fresco.tex
@@ -1,34 +1,34 @@
 %
 % Copyright 2016 (c) Anna Schumaker
 %
-\documentclass[letterpaper]{article}
-\usepackage{cheese}
+\documentclass[rowheight=10pt]{cheese}
+
+\cheeseName{Queso Fresco}
+\cheeseMilk{2 gallons}
+\cheeseCaCl{\half teaspoon}
+\cheeseCulture{Mesophilic Starter}{1 packet}{85}{\packettsp.}
+\cheeseRipening{30 minutes}{90}
+\cheeseRennet{\quarter teaspoon}
+\cheeseSetting{45 minutes}
+\cheeseFlocculation{3 - 3.5}
 
 \begin{document}
-\begin{cheese}{Queso Fresco}{10pt}
+\begin{cheese}
 
-\StandardCheeseSetupSection
+\section{Curd Processing}{6}
+\cheeseStepTemp{Cutting   }{\quarter inch cubes}{\gray}{ }
+\cheeseStepTemp{Resting   }{10 minutes         }{\gray}{ }
+\cheeseStepTemp{Cooking   }{20 minutes         }{\gray}{ }
+\cheeseStepTemp{Settling  }{5 minutes          }{\ftemp{95}}{ }
+\cheeseStepNoTemp{Draining}{All whey     }{Catch curds in a colander.}
+\cheeseStepNoTemp{Salting }{2 tablespoons}{ }
 
-\newsection{Acid}{2}
- & Mesophilic Starter & 1 packet   & & \ftemp{85} & & & 1 packet = \quarter{1} teaspoon. \_
- & Ripening           & 30 minutes & & \ftemp{90} & & &                                  \\
+\section{Press}{2}
+\cheeseStepNoTemp{8 pounds}{5 hours}{ }
+\cheeseStepNoTemp{8 pounds}{1 hour }{Remove cheesecloth.}
 
-\StandardCheeseGelDevelSection{\quarter teaspoon}{\gray}{45 minutes}{3 - 3.5}
-
-\newsection{Curd Processing}{6}
- & Cutting  & \quarter{1} inch cubes & & \gray      & & & \_
- & Resting  & 10 minutes             & & \gray      & & & \_
- & Cooking  & 20 minutes             & & \gray      & & & \ftemp{1} every 4 minutes. \_
- & Settling &  5 minutes             & & \ftemp{95} & & & \_
- & Draining & All whey               & & \gray      & & & Catch curds in colander.   \_
- & Salting  & 2 tablespoons          & & \gray      & & & \\
-
-\newsection{Press}{2}
-\AddWeight{8 pounds}{5 hours}                     \_
-\AddWeight{8 pounds}{1 hour}  Remove cheesecloth. \\
-
-\newsection{Store}{1}
- & Refrigerator & 2 weeks & & \gray & \gray & & In a covered container. \\
+\section{Store}{1}
+\cheeseStepNoTemp{Refrigerator}{2 weeks}{In a covered container.}
 
 \end{cheese}
 \end{document}