cheese/cheese.sty

%
% Copyright 2016 (c) Anna Schumaker.
%

\usepackage{gensymb}
\usepackage[landscape, top=0.8in, bottom=0.5in, left=0.7in, right=0.7in]{geometry}
\usepackage{graphicx}
\usepackage{hhline}
\usepackage{makecell}
\usepackage{multirow}
\usepackage{tabularx}
\usepackage[table]{xcolor}

% Create a thick line for table borders
\newcommand{\thickline}{\Xhline{2\arrayrulewidth}}

% Create a thinner line for separating steps
\renewcommand{\_} {\\ \hhline{|~*{7}{|-}|}}

% Turn a table cell gray
\newcommand{\gray}{\cellcolor{gray!30}}

% Set up a common table header style
\newcommand{\tbhead}[1]{\bfseries\centering\arraybackslash\footnotesize{#1}}

% Add a new column type for centered columns of specified width
\newcolumntype{C}{>{\centering\arraybackslash}p{0.85in}}

% ... and a new column type for thick vertical lines
\newcolumntype{'}{!{\vrule width 1pt}}

% Create a new environment that sets up everything we need to make cheese
\newenvironment{cheese}[2]
{
	\thispagestyle{empty}

	\noindent
	\setlength{\extrarowheight}{2pt}
	\begin{tabularx}{\textwidth}{ p{2.5in}lllX }
		Cheese: \textbf{#1} & Flavors: \hfill & & Date: & Age Until: \\
		Milk Brand: \hfill  & Type: ( Whole / \hspace{4em} )
				    & Homogenized: (Y / N )
				    & Pastuerized: ( Y / N )
				    & Milked On: \\
	\end{tabularx}

	\noindent
	\setlength{\tabcolsep}{3pt}
	\setlength{\extrarowheight}{#2}
	\tabularx{\textwidth}{ 'c'c|C|C|C|C|c|X' }
		\thickline
		\tbhead{} & \tbhead{Operation} & \tbhead{Amount} & \tbhead{Time}
			  & \tbhead{Goal Temp} & \tbhead{Actual Temp}
			  & \tbhead{\ pH\ }    & \tbhead{Comments And Notes} \\
}
{
	\thickline
	\endtabularx

	% FIXME: A newline was required for the \thickline to show up?
}

% Preformat some fractions
\newcommand{\half}       {\(\frac{1}{2}\)}
\newcommand{\quarter}[1] {\(\frac{#1}{4}\)}
\newcommand{\eighth}     {\(\frac{1}{8}\)}

% Format a Fahrenheit temperature
\newcommand{\ftemp}[1] {#1\degree F}

% Make reusable diluted messages
\newcommand{\diluted}    {Diluted in \quarter{1} cup distilled water}
\newcommand{\dilutemilk} {Diluted in \quarter{1} cup cheese milk}

% Make reusable simple brine message
\newcommand{\simplebrine} {simple brine\footnote{1\half teaspoons salt in 1 cup water.}}

% Use this command to start a new section
\newcommand{\newsection}[2]
{
	\thickline\multirow{#2}{*}{\rotatebox{90}{\tbhead{#1}}}
}

% Standard setup section used by most cheeses
\newcommand{\StandardCheeseSetupSection}
{
	\newsection{Setup}{4}
	 & Prepare Milk     & 2 gallons      & & \gray &       &  & \_
	 & Calcium Chloride & \half teaspoon & & \gray & \gray &  & (Optional) \diluted. \_
	 & Begin Heating    &                & & \gray & \gray &  & \_
	 & Remove from Heat & \gray          & &       &       &  & \\
}

% Standard gel development section used by most cheeses
\newcommand{\StandardCheeseGelDevelSection}[4]
{
	\newsection{Gel Devel}{4}
	 & Rennet                & #1    & & #2    &       & & \diluted.  Stir 1 minute. \_
	 & Setting               & #3    & & \gray &       & & \_
	 & Onset of Flocculation & #4    & & \gray & \gray & & \_
	 & Clean Break           & \gray & & \gray & \gray & & \\
}

% Standard curd-washing instructions
\newcommand{\Wash}[1]{Slowly add \ftemp{#1} water.  Stir continuously}

% Easy way to add weights to the Pressing section
\newcommand{\AddWeight}[2]
{
	 & #1 & #2 & & \gray & \gray & &
}