Cheesemaking Worksheets
You can not select more than 25 topics Topics must start with a letter or number, can include dashes ('-') and can be up to 35 characters long.
 
 

43 lines
1.6 KiB

%
% Copyright 2016 (c) Anna Schumaker.
%
\documentclass[rowheight=3pt]{cheese}
\cheeseName{Cheddar}
\cheeseCulture{Mesophilic}{Single dose}{81}
\cheeseSecondary{FLAV 54}{(Optional) Single dose}{81}
\cheeseRipening{45 minutes}{86}
\cheeseColor
\cheeseRennet{Single dose}{45 minutes}{3 - 3.5}
\begin{document}
\begin{cheese}
\section{Curd Processing}{6}
\cheeseStepTemp{Cutting }{\quarter inch cubes}{\gray }{ }
\cheeseStepTemp{Resting }{5 minutes }{\gray }{ }
\cheeseStepTemp{Cooking }{35 minutes }{\gray }{ }
\cheeseStepTemp{Stirring}{30 minutes }{\ftemp{100}}{ }
\cheeseStepTemp{Setting }{20 minutes }{\gray }{ }
\cheeseStepTemp{Draining}{All whey }{\gray }{Into colander.}
\section{Cheddaring}{6}
\cheeseStepNoTemp{Dripping }{15 minutes }{Place colander into pot. }
\cheeseStepNoTemp{Cutting into Slabs}{8 slabs }{ }
\cheeseStepTemp {Flipping Slabs }{2 hours }{\ftemp{100}}{Every 15 minutes.}
\cheeseStepNoTemp{Milling }{\half inch cubes}{ }
\cheeseStepTemp {Stirring }{30 minutes }{\ftemp{100}}{Every 10 minutes.}
\cheeseStepNoTemp{Salting }{ }{1 tablespoon / gallon.}
\section{Pressing}{3}
\cheeseStepNoTemp{ }{15 minutes}{ 5 pounds / gallon.}
\cheeseStepNoTemp{ }{12 hours }{20 pounds / gallon.}
\cheeseStepNoTemp{ }{24 hours }{25 pounds / gallon.}
\section{Rind}{3}
\cheeseStepTemp {Air Drying }{2 - 5 days}{Room}{ }
\cheeseStepNoTemp{Bandage Wrapping}{ }{ }
\cheeseStepTemp {Aging }{3 - 12 months}{\ftemp{50} - \ftemp{55}}{ }
\end{cheese}
\end{document}