%
% Copyright 2016 (c) Anna Schumaker.
%
\documentclass[rowheight=8pt]{cheese}

\cheeseName{American Brick}
\cheeseCulture{Mesophilic}{Double dose}{83}
\cheeseRipening{15 minutes}{88}
\cheeseRennet{Single dose}{45 minutes}{3 - 3.5}

\begin{document}
\begin{cheese}

\section{Curd Processing}{6}
\cheeseStepTemp{Cutting  }{\half inch cubes}{\gray     }{ }
\cheeseStepTemp{Resting 1}{5 minutes       }{\gray     }{ }
\cheeseStepTemp{Cooking  }{45 minutes      }{\gray     }{Stir constantly.}
\cheeseStepTemp{Resting 2}{25 minutes      }{\ftemp{98}}{ }
\cheeseStepTemp{Draining }{All whey        }{\gray     }{ }
\cheeseStepTemp{Resting 3}{5 minutes       }{\gray     }{ }

\section{Press}{2}
\cheeseStepNoTemp{ }{15 minutes}{2.5 pounds / gallon.}
\cheeseStepNoTemp{ }{12 hours  }{5 pounds / gallon.  }

\section{Rind}{4}
\cheeseStepTemp{Dry Salting}{ }{Room}{1 tablespoon / gallon.}
\cheeseStepTemp{Air Drying }{24 hours}{Room}{ }
\cheeseStepNoTemp{Waxing   }{\gray   }{ }
\cheeseStepNoTemp{Aging    }{4 months}{Turn once each week.}

\end{cheese}
\end{document}