Gruyere: Updates for a generic worksheet

Signed-off-by: Anna Schumaker <Anna@NoWheyCreamery.com>

gruyere.tex

@@ -21,15 +21,16 @@
 \cheeseStepNoTemp{Molding  }{8 inch tomme       }{ }
 \cheeseStepNoTemp{Resting 3}{5 minutes          }{ }
 
-\section{Press}{2}
-\cheeseStepNoTemp{8 pounds }{1 hour  }{ }
-\cheeseStepNoTemp{10 pounds}{12 hours}{ }
+\section{Press}{3}
+\cheeseStepNoTemp{ }{1 hour  }{4 pounds / gallon.}
+\cheeseStepNoTemp{ }{12 hours}{5 pounds / gallon.}
+\cheeseStepNoTemp{ }{1 hour  }{5 pounds / gallon. }
 
 \section{Rind}{4}
-\cheeseStepTemp{Brining   }{12 hours}{Room      }{Flip once. }
-\cheeseStepTemp{Air Drying}{8 hours }{Room      }{Flip once. }
-\cheeseStepTemp{Ripening  }{1 week  }{\ftemp{54}}{Flip daily.}
-\cheeseStepTemp{Aging     }{2 months}{\ftemp{54}}
+\cheeseStepTemp{Dry Salting}{ }{Room      }{1 tablespoon / gallon. }
+\cheeseStepTemp{Air Drying }{8 hours }{Room      }{Flip once. }
+\cheeseStepTemp{Ripening   }{1 week  }{\ftemp{54}}{Flip daily.}
+\cheeseStepTemp{Aging      }{2 months}{\ftemp{54}}
 		{Brush with \simplebrine twice a week for first 3 weeks.}
 
 \end{cheese}