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

\begin{document}
\begin{cheese}{Havarti}{2pt}

\StandardCheeseSetupSection

\newsection{Acid}{4}
 & MM100            & \half teaspoon & & \ftemp{70} &       & & \_
 & Ripening         & 45 minutes     & & \ftemp{70} &       & & \_
 & Resume Heating   &                & & \gray      & \gray & & \_
 & Remove From Heat & \gray          & &            &       & & \\

 \StandardCheeseGelDevelSection{\half teaspoon}{\ftemp{86}}{45 minutes}{3.5}

\newsection{Curd Processing}{13}
 & Cutting    & \half inch cubes & & \gray      & & &                   \_
 & Resting 1  & 5 minutes        & & \gray      & & &                   \_
 & Stirring 1 & 10 minutes       & & \gray      & & &                   \_
 & Resting 2  & 5 minutes        & & \gray      & & &                   \_
 & Draining 1 & 10 cups          & & \gray      & & &                   \_
 & Washing 1  & 3 cups           & & \gray      & & & \Wash{130}.       \_
 & Washing 2  & 3 cups           & & \ftemp{92} & & & \Wash{130}.       \_
 & Stirring 2 & 5 minutes        & & \gray      & & &                   \_
 & Washing 3  & 2 cups           & & \gray      & & & \Wash{130}.       \_
 & Salting    & 4 teaspoons      & & \ftemp{97} & & & Stir to dissolve. \_
 & Stirring 3 & 20 minutes       & & \gray      & & &                   \_
 & Draining 2 & To curd level    & & \gray      & & &                   \_
 & Dill       & 1 teaspoon       & & \gray      & & & (Optional)        \\

\newsection{Pressing}{3}
\AddWeight{8 pounds}{30 minutes} \_
\AddWeight{8 pounds}{3 hours}    \_
 & Leave in Mold & 3 hours & & \gray & \gray & & No pressure.  \\

 \newsection{Rind}{4}
 & Refrigerate & 12 hours & & \gray      & \gray & &                                          \_
 & Brining     & 8 hours  & & \ftemp{50} & \gray & & (Optional) Results in stronger flavor.   \_
 & Air Drying  & 12 hours & & \gray      & \gray & & (Optional) Turn twice.                   \_
 & Aging       & 1 month  & & \ftemp{50} & \gray & & (Optional) In ripening box.  Turn daily. \\

\end{cheese}
\end{document}