Wautoma, WI
Current Conditions
0:30 AM CDT
Rain
Temperature
66°F
Dew Point
66°F
Humidity
100%
Wind
CM at 0 mph
Barometer
29.93 in. F
Visibility
2.00 mi.
Sunrise
06:07 a.m.
Sunset
07:52 p.m.
Morning Forecast (7:00am-12:00pm)
Temperatures will range from 62 to 79 degrees with cloudy skies. Winds will range between 3 and 9 miles per hour from the southeast.
7-Day Forecast
Thursday
84°F / 62°F
Light Rain
Friday
87°F / 69°F
Partly Cloudy
Saturday
81°F / 68°F
Light Rain
Sunday
89°F / 68°F
Light Rain
Monday
85°F / 68°F
Light Rain
Tuesday
87°F / 69°F
Light Rain
Wednesday
78°F / 53°F
Light Rain
Detailed Short Term Forecast
Issued at 0:30 AM CDT
Thursday...Temperatures will range from a high of 84 to a low of 62 degrees with mostly cloudy skies. Winds will range between 3 and 16 miles per hour from the southeast. 1.16 inches of rain are expected.
This Afternoon ...Temperatures will range from 84 to 76 degrees with mostly cloudy skies. Winds will range between 6 and 13 miles per hour from the southeast. Expect rain amounts between 1 and 2 inches.
This Evening ...Temperatures will range from 76 to 68 degrees with partly cloudy skies. Winds will range between 7 and 16 miles per hour from the southeast.
Overnight ...Temperatures will remain steady at 68 degrees with partly cloudy skies. Winds will remain steady around 5 miles per hour from the south. No precipitation is expected.
Friday...Temperatures will range from a high of 87 to a low of 69 degrees with partly cloudy skies. Winds will range between 1 and 11 miles per hour from the northwest. Less than 1 tenth inch of rain is possible.

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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