Wautoma, WI
Current Conditions
0:56 AM CDT
Cloudy
Temperature
47°F
Dew Point
44°F
Humidity
89%
Wind
ENE at 6 mph
Barometer
30.22 in. F
Visibility
10.00 mi.
Sunrise
06:39 a.m.
Sunset
07:02 p.m.
Morning Forecast (7:00am-12:00pm)
Temperatures will range from 45 to 49 degrees with cloudy skies. Winds will range between 7 and 11 miles per hour from the northeast. No precipitation is expected.
7-Day Forecast
Thursday
57°F / 45°F
Partly Cloudy
Friday
71°F / 49°F
Partly Cloudy
Saturday
78°F / 51°F
Light Rain
Sunday
65°F / 43°F
Partly Cloudy
Monday
64°F / 43°F
Partly Cloudy
Tuesday
70°F / 47°F
Sunny
Wednesday
71°F / 52°F
Partly Cloudy
Detailed Short Term Forecast
Issued at 0:56 AM CDT
Thursday...Temperatures will range from a high of 57 to a low of 45 degrees with partly cloudy skies. Winds will range between 5 and 11 miles per hour from the eastnortheast. No precipitation is expected.
This Afternoon ...Temperatures will range from 51 to 57 degrees with partly cloudy skies. Winds will remain steady around 7 miles per hour from the northeast. No precipitation is expected.
This Evening ...Temperatures will range from 54 to 48 degrees with mostly clear skies. Winds will remain steady around 8 miles per hour from the east. No precipitation is expected.
Overnight ...Temperatures will range from 47 to 49 degrees with partly cloudy skies. Winds will range between 5 and 9 miles per hour from the southeast. No precipitation is expected.
Friday...Temperatures will range from a high of 71 to a low of 49 degrees with partly cloudy skies. Winds will range between 7 and 21 miles per hour from the south. No precipitation is expected.

Matucheski named 2014 Grand Master Cheese Maker

Aug. 11, 2014 | 0 comments

Mike Matucheski, a cheesemaker at Sartori Company in Antigo, was named the 2014 Grand Master Cheese Maker during the Blue Ribbon Cheese & Butter Auction, held Aug. 8 at Wisconsin State Fair Park. Matucheski, a four-time winner of the coveted Grand Master Cheese Maker title, earned the honor for his Chai BellaVitano, the first place entry in the Flavored Hard Cheese class. Matucheski previously earned the title in 2012, 2010 and 2009.

Each blue-ribbon entry from the Wisconsin State Fair Cheese & Butter Contest sold during the event, which – through auction sales, paddle raffles and donations from Berenz Packaging of Menomonee Falls and Wisconsin Cheese Originals of Oregon – raised $28,965 for student scholarships and dairy promotions at the Wisconsin State Fair.

Leading off the auction was 20 pounds of Matucheski's award-winning Chai BellaVitano, which sold for $1,500 to Ivarson, Milwaukee.

Other auction results follow.

·Mild Cheddar made by Team Foremost Farms, Marshfield; Buyer: Dairyland Packaging, Cross Plains; Amount: 44 pounds; Price per pound: $55; Total sell price: $2,420

·Baby Swiss made by Jamie Fahrney Chalet Cheese Co-op, Monroe; Buyer: Riteway Transportation, Richfield; Amount: 40 pounds; Price per pound: $25; Total sell price: $1,000

·Feta With Basil & Tomato made by Terry Lensmire, Agropur, Weyauwega; Buyer: Masters Gallery Foods, Plymouth; Amount: 18 pounds; Price per pound: $90; Total sell price: $1,620

·Wild Blueberry Vanilla Chevrai made by Woolwich Dairy Team, Woolwich Dairy (USA), Lancaster; Buyer: Wisconsin State Fair Park Board, West Allis; Amount: 10 pounds; Price per pound: $50; Total sell price: $500

·Saxony Alpine made by Saxon Creamery Team, Saxon Creamery, Cleveland; Buyer: Saputo Specialty Cheese, Richfield; Amount: 12 pounds; Price per pound: $130; Total sell price: $1,560

·Gorgonzola made by Montforte Team-Arthur Schuman, Imperia Foods, Montfort; Buyer: Chr. Hansen, Milwaukee; Amount: 12 pounds; Price per pound: $32.50; Total sell price: $390

·Pasteurized Process American made by Russ Evans, AMPI, Portage ; Buyer: Wisconsin Aging & Grading Cheese, Kaukauna; Amount: 10 pounds; Price per pound: $40; Total sell price: $400

·Crumbly Gorgonzola made by: Tony Ellis, BelGioioso Cheese, Green Bay; Buyer: DSM Food Specialties, Waukesha; Amount: 20 pounds; Price per pound: $27.50; Total sell price: $550

·Aged Asiago Cold Pack made by Dan Steeno, Pine River Pre-Pack, Newton; Buyer: Wisconsin Aging & Grading Cheese, Kaukauna; Amount: 12 pounds; Price per pound: $105; Total sell price: $1,260

·Caraway Muenster made by John (Randy) Pitman, Mill Creek Cheese, Arena; Buyer: Berenz Packaging, Menomonee Falls; Amount: 12 pounds; Price per pound: $30; Total sell price: $360

·Little Mountain made by Chris Roelli, Roelli Cheese, Shullsburg; Buyer: Wisconsin Cheese Mart, Milwaukee; Amount: 12 pounds; Price per pound: $95; Total sell price: $1,140

·Aged Cheddar made by Team Foremost Farms, Marshfield; Buyer: DSM Food Specialties, Waukesha; Amount: 43 pounds; Price per pound: $30; Total sell price: $1,290

·Reduced Fat Provolone made by John Wahl, Foremost Farms, Clayton; Buyer: WE Energies Foundation, Milwaukee; Amount: 10 pounds; Price per pound: $67.50; Total sell price: $675

·Havarti made by Steve Stettler, Decatur Dairy, Brodhead; Buyer: Saputo Specialty Cheese, Richfield; Amount: 10 pounds; Price per pound: $130; Total sell price: $1,300

·Monterey Jack made by Jeff Wideman, Maple Leaf Cheese, Monroe; Buyer: Dairyland Packaging, Cross Plains; Amount: 11 pounds; Price per pound: $55; Total sell price: $605

·Chèvre made by: Ron Henningfeld, Clock Shadow Creamery, Milwaukee; Buyer: Riteway Transportation, Richfield; Amount: 10 pounds; Price per pound: $70; Total sell price: $700

·Low Moisture Part-Skim Mozzarella made by Roger Krohn, Agropur, Luxemburg; Buyer: Saz's, Milwaukee; Amount: 13 pounds; Price per pound: $160; Total sell price: $2,080

·Queso Quesadilla made by: Nick Siedschlag, Chula Vista Cheese, Browntown; Buyer: Masters Gallery Foods, Plymouth; Amount: 10 pounds; Price per pound: $250; Total sell price: $2,500

·Smoked Brick made by Dennis Schliem, Zimmerman Cheese, South Wayne; Buyer: Chr. Hanson, Milwaukee; Amount: 11 pounds; Price per pound: $60; Total sell price: $660

·Jalapeño Gouda made by Marieke Penterman, Holland's Family Cheese, Thorp; Buyer: Ivarson, Milwaukee; Amount: 18 pounds; Price per pound: $65; Total sell price: $1,170

·Feta in Brine made by Jim Demeter, Klondike Cheese Co., Monroe; Buyer: Wisconsin Aging & Grading Cheese, Kaukauna; Amount: 10 pounds; Price per pound: $35; Total sell price: $350

·Muenster made by Jon Jay Lewis, Decatur Dairy, Brodhead; Buyer: Berenz Packaging, Menomonee Falls; Amount: 12 pounds; Price per pound: $85; Total sell price: $1,020

·Hand-Stretched String Cheese made by Cesar Luis, Cesar's Cheese, Random Lake; Buyer: Wisconsin Cheese Mart, Milwaukee; Amount: 10 pounds; Price per pound: $65; Total sell price: $650

·Mascarpone made by Ben Shibler, BelGioioso Cheese, Green Bay; Buyer: Steve Funk; Amount: 10 pounds; Price per pound: $30; Total sell price: $300

·Salted Butter made by Jane McKeever, Foremost Farms, Reedsburg; Buyer: Ivarson, Milwaukee; Amount: 10 pounds; Price per pound: $100; Total sell price: $1,000

The Best of Show – summer sausage made by Maplewood Meats in Green Bay – from the Wisconsin State Fair Meats Product Contest also sold. Ron Bast of Riteway Transportation in Richfield paid $1,000 for the grand champion summer sausage. The Wisconsin State Fair Dairy Promotion Board donated the proceeds from the sale of this item to the Wisconsin 4-H Foundation to commemorate its centennial celebration.

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