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

\begin{document}
\begin{cheese}{Jack}{6pt}

\StandardCheeseSetupSection

\newsection{Acid}{2}
 & Mesophilic Starter & \quarter{1} teaspoon & & \ftemp{80} & & & \_
 & Ripening           & 1 hour               & & \ftemp{86} & & & \\

\StandardCheeseGelDevelSection{\half teaspoon}{\gray}{45 minutes}{3.5}

\newsection{Curd Processing}{9}
 & Cutting    & \quarter{3} inch cubes & & \gray       & & &                            \_
 & Resting 1  & 5 minutes              & & \gray       & & &                            \_
 & Cooking    & 40 minutes             & & \gray       & & & Stir continuously.         \_
 & Resting 2  & 30 minutes             & & \ftemp{102} & & &                            \_
 & Draining 1 & To curd level          & & \gray       & & &                            \_
 & Stirring   & 20 minutes             & & \gray       & & & Or until curds are matted. \_
 & Draining 2 & All Whey               & & \gray       & & & Catch curds in colander.   \_
 & Resting 3  & 5 minutes              & & \gray       & & &                            \_
 & Salting    & 1 tablespoon           & & \gray       & & & Mix thoroughly with hands. \\

\newsection{Press}{2}
 & Forming    & \gray       & & \gray & & & Roll curds into a ball and tie ends of cheesecloth together. \_
 & 8 pounds   & 6 - 8 hours & & \gray & & & Sandwitched between cutting boards with knot on top. \\

 \newsection{Rind}{3}
 & Salting   & 1 tablespoon & & \gray                   & & &                  \_
 & Air Dryig & 24 hours     & & \gray                   & & & Flip once.       \_
 & Ripening  & 2 - 6 weeks  & & \ftemp{50} - \ftemp{55} & & & In ripening box. \\

\end{cheese}
\end{document}