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

\begin{document}
\begin{cheese}{Gouda}{4pt}

\StandardCheeseSetupSection

\newsection{Acid}{2}
 & MM100    & \quarter teaspoon & & \ftemp{83} & & & \_
 & Ripening & 45 minutes        & & \ftemp{88} & & & \_

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

\newsection{Curd Processing}{12}
 & Cutting    & \half inch cubes & & \gray       & & &               \_
 & Resting 1  & 5 minutes        & & \gray       & & &               \_
 & Stirring 1 & 5 minutes        & & \gray       & & &               \_
 & Resting 2  & 5 minutes        & & \gray       & & &               \_
 & Draining 1 & 2 cups           & & \gray       & & &               \_
 & Washing 1  & 2 cups           & & \gray       & & & \Wash{140}.   \_
 & Resting 3  & 10 minutes       & & \ftemp{92}  & & &               \_
 & Draining 2 & To curd level    & & \gray       & & &               \_
 & Washing 2  & \gray            & & \gray       & & & \Wash{140}.   \_
 & Stirring 2 & 20 minutes       & & \ftemp{100} & & &               \_
 & Resting 3  & 10 minutes       & & \gray       & & &               \_
 & Draining 3 & All whey         & & \gray       & & & Catch curds in colander. \\

\newsection{Press}{2}
\AddWeight{10 pounds}{30 minutes } \_
\AddWeight{15 pounds}{6 - 8 hours} \\

\newsection{Rind}{5}
 & Brining    & 8 hours      & & Room       &       & &                                 \_
 & Air Drying & 1 - 2 days   & & Room       &       & & Turn twice daily.               \_
 & Ripening   & 1 week       & & \ftemp{50} & \gray & & In ripening box, turning daily. \_
 & Waxing     & \gray        & & \gray      & \gray & &                                 \_
 & Aging      & 3 - 9 months & & \ftemp{50} & \gray & & Turn 3 - 4 times each week.     \\

\end{cheese}
\end{document}
