Wautoma, WI
Current Conditions
0:56 AM CST
Partly Cloudy
Temperature
35°F
Dew Point
35°F
Humidity
100%
Wind
SSE at 9 mph
Barometer
29.98 in. F
Visibility
4.00 mi.
Sunrise
07:28 a.m.
Sunset
04:21 p.m.
Afternoon Forecast (12:00pm-7:00pm)
Temperatures will remain steady at 35 degrees with mostly cloudy skies. Winds will remain steady around 14 miles per hour from the south. No precipitation is expected.
7-Day Forecast
Sunday
35°F / 33°F
Cloudy
Monday
40°F / 33°F
Light Rain
Tuesday
43°F / 32°F
Partly Cloudy
Wednesday
32°F / 22°F
Mostly Cloudy
Thursday
29°F / 21°F
Cloudy
Friday
32°F / 12°F
Mostly Cloudy
Saturday
12°F / -2°F
Mostly Cloudy
Detailed Short Term Forecast
Issued at 0:56 AM CST
Sunday...Temperatures will range from a high of 35 to a low of 33 degrees with cloudy skies. Winds will range between 12 and 15 miles per hour from the southsoutheast. Less than 1 tenth inch of rain is possible. Less than 1 inch of snow is possible.
This Evening ...Temperatures will range from 35 to 33 degrees with cloudy skies. Winds will remain steady around 14 miles per hour from the south.
Overnight ...Temperatures will remain steady at 33 degrees with cloudy skies. Winds will remain steady around 13 miles per hour from the southeast. No precipitation is expected.
Monday...Temperatures will range from a high of 40 to a low of 33 degrees with cloudy skies. Winds will range between 7 and 16 miles per hour from the east. 0.52 inches of rain are expected.

Master Artisan Cheese course set for September

June 23, 2014 | 0 comments

MADISON

The Wisconsin Center for Dairy Research invites all cheese manufacturers to attend this year's Master Artisan Cheese course, Cheeses of the Alpine Region, to be held September 23-25, 2014, at Babcock Hall, Madison, Wisconsin.

This unique, two-day, hands-on workshop, will be led by CDR staff as well as alpine-style industry experts. The course will include lectures on topics ranging from native forages and cultures to alpine style vats and packaging methods. There will also be sensory sessions and an optional cheesemaking lab for those who are interested in the manufacture of cheeses such as racletteandhard alpine styles.

For registration information, go to https://www.cdr.wisc.edu/shortcourses/master.

For information about the curriculum, contact John Jaeggi, Wisconsin Center for Dairy Research, at 608-262-2264 or jaeggi@cdr.wisc.edu.

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