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

\begin{document}
\begin{cheese}{Queso Fresco}{10pt}

\StandardCheeseSetupSection

\newsection{Acid}{2}
 & Mesophilic Starter & 1 packet   & & \ftemp{85} & & & 1 packet = \quarter{1} teaspoon. \_
 & Ripening           & 30 minutes & & \ftemp{90} & & &                                  \\

\StandardCheeseGelDevelSection{\quarter teaspoon}{\gray}{45 minutes}{3 - 3.5}

\newsection{Curd Processing}{6}
 & Cutting  & \quarter{1} inch cubes & & \gray      & & & \_
 & Resting  & 10 minutes             & & \gray      & & & \_
 & Cooking  & 20 minutes             & & \gray      & & & \ftemp{1} every 4 minutes. \_
 & Settling &  5 minutes             & & \ftemp{95} & & & \_
 & Draining & All whey               & & \gray      & & & Catch curds in colander.   \_
 & Salting  & 2 tablespoons          & & \gray      & & & \\

\newsection{Press}{2}
\AddWeight{8 pounds}{5 hours}                     \_
\AddWeight{8 pounds}{1 hour}  Remove cheesecloth. \\

\newsection{Store}{1}
 & Refrigerator & 2 weeks & & \gray & \gray & & In a covered container. \\

\end{cheese}
\end{document}
