Wautoma, WI
Current Conditions
0:56 AM CST
Clear
Temperature
21°F
Dew Point
6°F
Humidity
52%
Wind
SSW at 5 mph
Barometer
30.41 in. F
Visibility
10.00 mi.
Sunrise
07:17 a.m.
Sunset
05:04 p.m.
Afternoon Forecast (12:00pm-7:00pm)
Temperatures will range from 22 to 17 degrees with partly cloudy skies. Winds will range between 4 and 10 miles per hour from the southwest. No precipitation is expected.
7-Day Forecast
Friday
22°F / 17°F
Partly Cloudy
Saturday
31°F / 9°F
Snow
Sunday
11°F / -2°F
Snow
Monday
9°F / -3°F
Mostly Cloudy
Tuesday
21°F / 1°F
Snow
Wednesday
1°F / -9°F
Partly Cloudy
Thursday
1°F / -8°F
Sunny
Detailed Short Term Forecast
Issued at 0:56 AM CST
Friday...Temperatures will range from a high of 22 to a low of 17 degrees with partly cloudy skies. Winds will range between 4 and 11 miles per hour from the southsouthwest. No precipitation is expected.
This Evening ...Temperatures will remain steady at 17 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 19 to 21 degrees with partly cloudy skies. Winds will range between 7 and 11 miles per hour from the southwest. No precipitation is expected.
Saturday...Temperatures will range from a high of 31 to a low of 9 degrees with cloudy skies. Winds will range between 4 and 21 miles per hour from the northeast. 2.30 inches of snow 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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