39 lines
1.3 KiB
TeX
39 lines
1.3 KiB
TeX
%
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% Copyright 2016 (c) Anna Schumaker.
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%
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\documentclass[letterpaper]{article}
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\usepackage{cheese}
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\begin{document}
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\begin{cheese}{Gru\'{y}ere}{7pt}
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\StandardCheeseSetupSection
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\newsection{Acid}{2}
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& Thermo C & \half teaspoon & & \ftemp{85} & & & \_
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& Ripening & 30 minutes & & \ftemp{90} & & & \\
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\StandardCheeseGelDevelSection{\half teaspoon}{\gray}{40 minutes}{2.5}
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\newsection{Curd Processing}{7}
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& Cutting & \quarter{1} inch cubes & & \gray & & & \_
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& Resting 1 & 5 minutes & & \gray & & & \_
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& Cooking & 1 hour & & \gray & & & Stir continuously. \_
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& Stirring & 15 minutes & & \ftemp{122} & & & \_
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& Resting 2 & 20 minutes & & \gray & & & \_
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& Molding & 8 inch tomme & & \gray & & & \_
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& Resting 3 & 5 minutes & & \gray & & & \\
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\newsection{Press}{2}
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\AddWeight{8 pounds}{1 hour} \_
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\AddWeight{10 pounds}{12 hours} \\
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\newsection{Rind}{4}
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& Brining & 12 hours & & \gray & & & Flip once. \_
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& Air Drying & 8 hours & & \gray & & & Flip once. \_
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& Ripening & 1 week & & \ftemp{54} & & & Flip daily. \_
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& Aging & 2 months & & \ftemp{54} & & & Brush with \simplebrine twice a week for first 3 weeks. \\
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\end{cheese}
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\end{document}
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