%
% Copyright 2016 (c) Anna Schumaker.
%
\documentclass[letterpaper]{article}

\usepackage{cheese}
\usepackage{gensymb}
\usepackage[document]{ragged2e}

% Create new table commands
\newcommand{\chline}        { \hhline{|~*{7}{|-}|}      }

% Let's make some shortcuts!
\newcommand{\tempF}[1] {#1\degree F}

\begin{document}
\begin{cheese}{Cheddar}

\StandardCheeseSetupSection

\newsection{Acid}{2}
 & Mesophilic Starter & 1 packet   & & \tempF{81} & & & 1 packet = \quarter teaspoon. \\ \chline
 & Ripening           & 45 minutes & & \tempF{86} & & &                               \\

\newsection{Gel Devel}{5}
 & Cheese Color          & 4 drops        & & \gray &       & & (Optional) Diluted in \quarter cup cheese milk.          \\ \chline
 & Rennet                & \half teaspoon & & \gray &       & & Diluted in \quarter cup distilled water.  Stir 1 minute. \\ \chline
 & Setting               & 45 minutes     & & \gray &       & &                                                          \\ \chline
 & Onset of Flocculation & 3 - 3.5        & & \gray & \gray & &                                                          \\ \chline
 & Clean Break           & \gray          & & \gray & \gray & &                                                          \\

\newsection{Curd Processing}{6}
 & Cutting              & \quarter inch cubes & & \gray       & & &                            \\ \chline
 & Resting              & 5 minutes           & & \gray       & & &                            \\ \chline
 & Cooking              &                     & & \gray       & & & \tempF{2} every 5 minutes. \\ \chline
 & Maintain Temperature & 30 minutes          & & \tempF{100} & & & Stir frequently.           \\ \chline
 & Setting              & 20 minutes          & & \gray       & & &                            \\ \chline
 & Draining             & All whey            & & \gray       & & & Catch curds in colander.   \\

\newsection{Cheddaring}{6}
 & Dripping           & 15 minutes       & & \gray       & \gray & & Place colander in pot. \\ \chline
 & Cutting into Slabs & 8 slabs          & & \gray       & \gray & &                        \\ \chline
 & Flipping Slabs     & 2 hours          & & \tempF{100} & \gray & & Every 15 minutes.      \\ \chline
 & Milling            & \half inch cubes & & \gray       & \gray & &                        \\ \chline
 & Stirring           & 30 minutes       & & \tempF{100} & \gray & & Every 10 minutes.      \\ \chline
 & Salting            & 2 tablespoons    & & \gray       & \gray & &                        \\

\newsection{Pressing}{3}
 & 10 pounds & 15 minutes & & \gray & \gray & & \\ \chline
 & 40 pounds & 12 hours   & & \gray & \gray & & \\ \chline
 & 50 pounds & 24 hours   & & \gray & \gray & & \\

\newsection{Rind}{3}
 & Air Drying & 2 - 5 days    & & Room                    & \gray & & \\ \chline
 & Waxing     & \gray         & & \gray                   & \gray & & \\ \chline
 & Aging      & 3 - 12 months & & \tempF{50} - \tempF{55} & \gray & & \\

\end{cheese}
\end{document}