Cheesemaking in Wisconsin has always been a way of life and a central part of the state's cultural identity. The nation's cheese leader, Wisconsin is known far and wide for the quality and diversity of its cheeses, as well as for its rich cheesemaking heritage. Today, specialty cheeses are the fastest-growing category in Wisconsin as consumer demand for more unique, distinctively flavored cheeses has soared. For the cheesemaker, specialty products are a means both to strengthen margins and to create signature products that set them apart.

Founded in 1994 in cooperation with the Wisconsin Cheese Makers Association and the Wisconsin Milk Marketing Board, the Wisconsin Specialty Cheese Institute (WSCI) was born out of recognition that the state's specialty cheese companies could benefit from coming together to share information, ideas and support.  The nonprofit organization has grown to include some 40 cheesemaker-member companies. They range from artisanal farmstead operations with limited production to larger corporations whose products are sold to top retailers and chefs nationwide. An additional 40 companies who market Wisconsin specialty cheeses, supply cheesemaking ingredients, equipment or services, or represent the industry's trade media make the up the balance of  WSCI membership.

WSCI is managed by a professional administrator and a member-elected Board of Directors. The organization meets bi-monthly in different locations throughout the state.