Wautoma, WI
Current Conditions
0:56 AM CST
Clear
Temperature
20°F
Dew Point
-2°F
Humidity
37%
Wind
SW at 13 mph
Barometer
30.59 in. F
Visibility
10.00 mi.
Sunrise
06:36 a.m.
Sunset
05:44 p.m.
Afternoon Forecast (12:00pm-7:00pm)
Temperatures will range from 19 to 13 degrees with clear skies. Winds will range between 7 and 11 miles per hour from the south. No precipitation is expected.
7-Day Forecast
Saturday
19°F / 9°F
Partly Cloudy
Sunday
29°F / 10°F
Partly Cloudy
Monday
26°F / 11°F
Snow Showers
Tuesday
23°F / -4°F
Snow
Wednesday
3°F / -11°F
Mostly Cloudy
Thursday
11°F / -11°F
Mostly Cloudy
Friday
30°F / 11°F
Cloudy
Detailed Short Term Forecast
Issued at 0:56 AM CST
Saturday...Temperatures will range from a high of 19 to a low of 9 degrees with partly cloudy skies. Winds will range between 7 and 11 miles per hour from the southsouthwest. Less than 1 inch of snow is possible.
This Evening ...Temperatures will remain steady at 10 degrees with partly cloudy skies. Winds will remain steady around 8 miles per hour from the south. No precipitation is expected.
Overnight ...Temperatures will range from 10 to 14 degrees with mostly cloudy skies. Winds will remain steady around 8 miles per hour from the south. No precipitation is expected.
Sunday...Temperatures will range from a high of 29 to a low of 10 degrees with partly cloudy skies. Winds will range between 8 and 17 miles per hour from the west. 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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