Wautoma, WI
Current Conditions
0:56 AM CDT
Clear
Temperature
32°F
Dew Point
15°F
Humidity
49%
Wind
S at 8 mph
Barometer
30.10 in. F
Visibility
10.00 mi.
Sunrise
06:44 a.m.
Sunset
07:20 p.m.
Overnight Forecast (Midnight-7:00am)
Temperatures will remain steady at 29 degrees with partly cloudy skies. Winds will range between 13 and 19 miles per hour from the south. No precipitation is expected.
7-Day Forecast
Sunday
29°F / 28°F
Partly Cloudy
Sunday
44°F / 28°F
Light Rain/Snow
Monday
57°F / 28°F
Partly Cloudy
Tuesday
49°F / 33°F
Partly Cloudy
Wednesday
64°F / 33°F
Light Rain
Thursday
52°F / 29°F
Mostly Cloudy
Friday
45°F / 29°F
Partly Cloudy
Detailed Short Term Forecast
Issued at 0:56 AM CDT
Sunday...Temperatures will range from a high of 29 to a low of 28 degrees with partly cloudy skies. Winds will range between 13 and 19 miles per hour from the south. No precipitation is expected.
...$dailyWea.get(0).segments.get($o).statement
Overnight ...Temperatures will remain steady at 29 degrees with partly cloudy skies. Winds will range between 13 and 19 miles per hour from the south. No precipitation is expected.
Sunday...Temperatures will range from a high of 44 to a low of 28 degrees with partly cloudy skies. Winds will range between 8 and 26 miles per hour from the westnorthwest. Less than 1 tenth inch of rain is possible.

Wisconsin continues to lead nation in specialty cheese production

July 7, 2014 | 0 comments

MADISON

Wisconsin continued to achieve brisk growth in specialty cheese production in 2013.

The state produced 640 million pounds of specialty cheese, an increase of 29.0 million pounds over 2012, according to the National Agricultural Statistics Service, USDA. Specialty cheese now accounts for 22 percent of Wisconsin's total cheese production.

Additionally, Wisconsin continues to be the No. 1 producer of specialty cheese in the U.S., crafting 46 percent of the nation's total specialty cheese.

Of the state's 126 cheese plants, 93 manufactured at least one type of specialty cheese during 2013. Feta continued its steady increase, accounting for the largest share of specialty cheese production at 13 percent of the total. Other growing varieties include Hispanic types, Gorgonzola, Asiago, specialty cheddar and specialty colby.

"The specialty growth is an indicator of the state's historic commitment to quality and diversity in the cheese industry," said James Robson, chief executive officer of the Wisconsin Milk Marketing Board. "Specialty cheeses continue to be responsible for the growth in the total cheese category over recent years, and Wisconsin's artisan and specialty types have received a growing number of awards in domestic and international competitions, a tribute to the excellence of our state's cheesemakers."

Specialty cheese is defined as a value-added product that commands a premium price. The Wisconsin Specialty Cheese Institute also describes specialty products as having one or more unique qualities, which include exotic origin, particular processing or design, limited supply, unusual application or use and extraordinary packaging or channel of sale.

For additional questions, contact Marilyn Wilkinson at mwilkinson@wmmb.org or 608-203-7262. For more information about Wisconsin cheese, visit EatWisconsinCheese.com.

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