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

\begin{document}
\begin{cheese}{Cheddar-Jalapeno Curds}{4pt}

\StandardCheeseSetupSection

\newsection{Acid}{2}
 & Mesophilic Starter & \eighth teaspoon & & \ftemp{83} & & & \_
 & Ripening           & 45 minutes       & & \ftemp{88} & & & \\

\StandardCheeseGelDevelSection{\half teaspoon}{\gray}{40 minutes}{3 - 3.5}

\newsection{Curd Processing}{7}
 & Cutting              & \half inch cubes & & \gray       & & &                  \_
 & Resting              & 5 minutes        & & \gray       & & &                  \_
 & Cooking              & 30 minutes       & & \gray       & & &                  \_
 & Maintain Temperature & 30 minutes       & & \ftemp{102} & & & Stir frequently. \_
 & Setting              & 15 minutes       & & \gray       & & &                  \_
 & Draining             & All whey         & & \gray       & & & Catch curds in colander. \_
 & Dripping             & 10 minutes       & & \gray       & & & Catch whey in pot.       \\

\newsection{Cheddaring}{3}
 & Dripping      & 10 minutes            & & \gray       & \gray & & Place colander and whey in pot. \_
 & Flipping Slab & 1 hours               & & \ftemp{102} & \gray & & Every 15 minutes. \_
 & Milling       & 2 x \half inch & & \gray       & \gray & &                   \\

\newsection{Flavoring}{5}
 & Salting 1         & 1 tablespoon   & & \gray & \gray & & Mix with hands. \_
 & Drying            & 12 - 24 hours  & & Room  & \gray & & \_
 & Salting 2         & \half teaspoon & & \gray & \gray & & \_
 & Diced Jalapenos   & 4oz can        & & \gray & \gray & & \_
 & Red Pepper Flakes & \half teaspoon & & \gray & \gray & & \\

\end{cheese}
\end{document}1