%
% 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}