Add Asiago recipe

Signed-off-by: Anna Schumaker <Anna@OcarinaProject.net>

asiago.tex

@@ -0,0 +1,46 @@
+%
+% Copyright 2016 (c) Anna Schumaker.
+%
+\documentclass[letterpaper]{article}
+\usepackage{cheese}
+
+\begin{document}
+\begin{cheese}{Asiago}{3pt}
+
+\StandardCheeseSetupSection
+
+\newsection{Acid}{2}
+ & Thermophilic Starter & \half teaspoon & & \ftemp{85} & & & 1 packet = \quarter{1} teaspoon. \_
+ & Ripening             & 45 minutes     & & \ftemp{92} & & & \\
+
+\StandardCheeseGelDevelSection{\half teaspoon}{\gray}{1 hour}{2 - 2.5}
+
+\newsection{Curd Processing}{7}
+ & Cutting   & \half inch cubes & &             &       & &                    \_
+ & Resting 1 & 5 minutes        & &             &       & &                    \_
+ & Cooking 1 & 40 minutes       & &             &       & & Stir constantly.   \_
+ & Resting 2 & 15 minutes       & & \ftemp{104} &       & &                    \_
+ & Cooking 2 & 45 minutes       & &             &       & & Stir constantly.   \_
+ & Resting 3 & 20 minutes       & & \ftemp{118} &       & &                    \_
+ & Draining  & All the whey     & & \gray       & \gray & & Keep curds in pot. \\
+
+\newsection{Forming}{5}
+ & Molding 1   & Half of curds    & & \gray & \gray & & \_
+ & Draining    & 5 minutes        & & \gray & \gray & & \_
+ & Compacting  & \gray            & & \gray & \gray & & Use cheese press to even out curds. \_
+ & Peppercorns & 1\half teaspoons & & \gray & \gray & & Sprinkle over compressed curds. \_
+ & Molding 2   & Rest of curds    & & \gray & \gray & & \\
+
+\newsection{Pressing}{3}
+ & 8 pounds & 1 hour  & & \gray & \gray & & \_
+ & 8 pounds & 6 hours & & \gray & \gray & & \_
+ & 8 pounds & 1 hour  & & \gray & \gray & & Remove cheesecloth for smooth rind. \\
+
+\newsection{Rind}{4}
+ & Brining    & 12 hours     & & Room  & \gray & & Flip once. \_
+ & Air Drying & 8 hours      & & Room  & \gray & & Flip at least once. \_
+ & Ripening   & 1 week       & & \gray & \gray & & Flip daily. \_
+ & Aging      & 3 - 52 weeks & & \gray & \gray & & Brush with \simplebrine twice a week for first 3 weeks. \\
+
+\end{cheese}
+\end{document}