Wautoma, WI
Current Conditions
0:56 AM CDT
Partly Cloudy
Temperature
89°F
Dew Point
69°F
Humidity
52%
Wind
S at 12 mph
Barometer
29.90 in. F
Visibility
10.00 mi.
Sunrise
06:21 a.m.
Sunset
07:31 p.m.
Afternoon Forecast (12:00pm-7:00pm)
Temperatures will range from 85 to 88 degrees with partly cloudy skies. Winds will range between 12 and 16 miles per hour from the southwest. No precipitation is expected.
7-Day Forecast
Wednesday
88°F / 65°F
Partly Cloudy
Thursday
82°F / 58°F
Partly Cloudy
Friday
79°F / 60°F
Light Rain
Saturday
88°F / 67°F
Scattered Showers
Sunday
86°F / 69°F
Partly Cloudy
Monday
81°F / 59°F
Scattered Showers
Tuesday
81°F / 59°F
Light Rain
Detailed Short Term Forecast
Issued at 0:56 AM CDT
Wednesday...Temperatures will range from a high of 88 to a low of 65 degrees with partly cloudy skies. Winds will range between 3 and 16 miles per hour from the northnortheast. No precipitation is expected.
This Evening ...Temperatures will range from 83 to 72 degrees with partly cloudy skies. Winds will range between 4 and 10 miles per hour from the southwest. No precipitation is expected.
Overnight ...Temperatures will range from 69 to 66 degrees with mostly cloudy skies. Winds will range between 3 and 8 miles per hour from the north. No precipitation is expected.
Thursday...Temperatures will range from a high of 82 to a low of 58 degrees with partly cloudy skies. Winds will range between 1 and 10 miles per hour from the northeast. No precipitation is 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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