Wautoma, WI
Current Conditions
0:56 AM CST
Cloudy
Temperature
21°F
Dew Point
15°F
Humidity
77%
Wind
W at 8 mph
Barometer
30.13 in. F
Visibility
10.00 mi.
Sunrise
07:04 a.m.
Sunset
04:23 p.m.
Afternoon Forecast (12:00pm-7:00pm)
Temperatures will range from 26 to 20 degrees with clear skies. Winds will range between 6 and 12 miles per hour from the west. No precipitation is expected.
7-Day Forecast
Tuesday
26°F / 18°F
Sunny
Wednesday
34°F / 19°F
Snow
Thursday
29°F / 6°F
Snow Showers
Friday
28°F / 14°F
Snow
Saturday
28°F / 19°F
Light Snow
Sunday
24°F / 5°F
Cloudy
Monday
25°F / 5°F
Mostly Cloudy
Detailed Short Term Forecast
Issued at 0:56 AM CST
Tuesday...Temperatures will range from a high of 26 to a low of 18 degrees with clear skies. Winds will range between 6 and 12 miles per hour from the westsouthwest. No precipitation is expected.
This Evening ...Temperatures will range from 20 to 18 degrees with clear skies. Winds will remain steady around 6 miles per hour from the southwest. No precipitation is expected.
Overnight ...Temperatures will remain steady at 18 degrees with mostly clear skies. Winds will remain steady around 7 miles per hour from the southeast. No precipitation is expected.
Wednesday...Temperatures will range from a high of 34 to a low of 19 degrees with mostly cloudy skies. Winds will range between 2 and 11 miles per hour from the eastsoutheast. Less than 1 inch of snow 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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