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

\begin{document}
\begin{cheese}{Gru\'{y}ere}{7pt}

\StandardCheeseSetupSection

\newsection{Acid}{2}
 & Thermo C & \half teaspoon & & \ftemp{85} & & & \_
 & Ripening & 30 minutes     & & \ftemp{90} & & & \\

 \StandardCheeseGelDevelSection{\half teaspoon}{\gray}{40 minutes}{2.5}

\newsection{Curd Processing}{7}
 & Cutting   & \quarter{1} inch cubes & & \gray       & & &  \_
 & Resting 1 & 5 minutes              & & \gray       & & &  \_
 & Cooking   & 1 hour                 & & \gray       & & & Stir continuously. \_
 & Stirring  & 15 minutes             & & \ftemp{122} & & & \_
 & Resting 2 & 20 minutes             & & \gray       & & & \_
 & Molding   & 8 inch tomme           & & \gray       & & & \_
 & Resting 3 & 5 minutes              & & \gray       & & & \\

\newsection{Press}{2}
\AddWeight{8 pounds}{1 hour} \_
\AddWeight{10 pounds}{12 hours} \\

\newsection{Rind}{4}
 & Brining    & 12 hours & & \gray      & & & Flip once.  \_
 & Air Drying & 8 hours  & & \gray      & & & Flip once.  \_
 & Ripening   & 1 week   & & \ftemp{54} & & & Flip daily. \_
 & Aging      & 2 months & & \ftemp{54} & & & Brush with \simplebrine twice a week for first 3 weeks. \\

\end{cheese}
\end{document}