Wautoma, WI
Current Conditions
0:31 AM CDT
Partly Cloudy
Temperature
63°F
Dew Point
63°F
Humidity
100%
Wind
CM at 0 mph
Barometer
30.04 in. F
Visibility
3.00 mi.
Sunrise
05:20 a.m.
Sunset
08:42 p.m.
Morning Forecast (7:00am-12:00pm)
Temperatures will range from 62 to 79 degrees with partly cloudy skies. Winds will range between 5 and 11 miles per hour from the south. No precipitation is expected.
7-Day Forecast
Sunday
83°F / 62°F
Sunny
Monday
85°F / 54°F
Light Rain
Tuesday
69°F / 49°F
Partly Cloudy
Wednesday
71°F / 49°F
Partly Cloudy
Thursday
75°F / 54°F
Partly Cloudy
Friday
70°F / 62°F
Light Rain
Saturday
87°F / 66°F
Light Rain
Detailed Short Term Forecast
Issued at 0:31 AM CDT
Sunday...Temperatures will range from a high of 83 to a low of 62 degrees with mostly clear skies. Winds will range between 5 and 13 miles per hour from the south. No precipitation is expected.
This Afternoon ...Temperatures will range from 80 to 83 degrees with clear skies. Winds will remain steady around 11 miles per hour from the south. No precipitation is expected.
This Evening ...Temperatures will range from 80 to 67 degrees with clear skies. Winds will remain steady around 9 miles per hour from the south. No precipitation is expected.
Overnight ...Temperatures will remain steady at 66 degrees with mostly clear skies. Winds will range between 8 and 12 miles per hour from the south. No precipitation is expected.
Monday...Temperatures will range from a high of 85 to a low of 54 degrees with mostly cloudy skies. Winds will range between 8 and 18 miles per hour from the northnorthwest. 2.28 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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