Wautoma, WI
Current Conditions
0:56 AM CDT
Partly Cloudy
Temperature
79°F
Dew Point
49°F
Humidity
35%
Wind
NNW at 12 mph
Barometer
29.94 in. F
Visibility
10.00 mi.
Sunrise
05:48 a.m.
Sunset
08:17 p.m.
Afternoon Forecast (12:00pm-7:00pm)
Temperatures will range from 75 to 73 degrees with partly cloudy skies. Winds will remain steady around 10 miles per hour from the northwest. No precipitation is expected.
7-Day Forecast
Tuesday
75°F / 53°F
Partly Cloudy
Wednesday
80°F / 56°F
Partly Cloudy
Thursday
81°F / 60°F
Scattered Showers
Friday
72°F / 60°F
Light Rain
Saturday
82°F / 61°F
Light Rain
Sunday
81°F / 61°F
Cloudy
Monday
68°F / 57°F
Scattered Showers
Detailed Short Term Forecast
Issued at 0:56 AM CDT
Tuesday...Temperatures will range from a high of 75 to a low of 53 degrees with partly cloudy skies. Winds will range between 2 and 12 miles per hour from the northwest. No precipitation is expected.
This Evening ...Temperatures will range from 70 to 57 degrees with partly cloudy skies. Winds will range between 3 and 10 miles per hour from the northwest. No precipitation is expected.
Overnight ...Temperatures will range from 56 to 53 degrees with mostly cloudy skies. Winds will remain steady around 3 miles per hour from the northeast. No precipitation is expected.
Wednesday...Temperatures will range from a high of 80 to a low of 56 degrees with partly cloudy skies. Winds will range between 1 and 7 miles per hour from the southsouthwest. 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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