%
% Copyright 2016 (c) Anna Schumaker.
%
\documentclass[rowheight=5pt]{cheese}

\cheeseName{Asiago}
\cheeseCulture{Thermophilic}{Single dose}{85}
\cheeseSecondary{FLAV 54}{(Optional) Single dose}{85}
\cheeseRipening{45 minutes}{92}
\cheeseRennet{Single dose}{1 hour}{2 - 2.5}

\begin{document}
\begin{cheese}

\section{Curd Processing}{8}
\cheeseStepTemp{Cutting   }{\half inch cubes}{\gray      }{ }
\cheeseStepTemp{Resting 1 }{5 minutes       }{\gray      }{ }
\cheeseStepTemp{Cooking 1 }{40 minutes      }{\gray      }{Stir constantly.}
\cheeseStepTemp{Resting 2 }{15 minute       }{\ftemp{104}}{ }
\cheeseStepTemp{Cooking 2 }{45 minutes      }{\gray      }{Stir constantly.}
\cheeseStepTemp{Resting 3 }{20 minutes      }{\ftemp{118}}{ }
\cheeseStepNoTemp{Draining}{All the whey    }{Keep curds in pot.}
\cheeseStepNoTemp{Peppercorns}{             }{\threequarter teaspoons / gallon.}

\section{Pressing}{3}
\cheeseStepNoTemp{ }{1 hour }{4 pounds / gallon. }
\cheeseStepNoTemp{ }{6 hours}{4 pounds / gallon. }
\cheeseStepNoTemp{ }{1 hour }{4 pounds / gallon. Remove cheesecloth for smooth rind.}

\section{Rind}{4}
\cheeseStepTemp{Dry Salting}{ }{Room}{1 tablespoon / gallon.}
\cheeseStepTemp{Air Drying }{8 - 12 hours}{Room}{Flip at least once.}
\cheeseStepNoTemp{Ripening }{1 week}{Flip daily.}
\cheeseStepNoTemp{Aging    }{3 - 52 weeks}
		 {Brush with \simplebrine twice a week for first 3 weeks.}

\end{cheese}
\end{document}