Cheesemaking and winemaking predate recorded history.
For the majority of recorded history, people enjoyed the cheeses of their locale with the wines from the same areas (see: Brie & Beaujolais, Asiago & Chianti, Tome de Bordeaux & White Bordeaux, Cambozola & Riesling, etc…).
It is safe to assume the two evolved alongside each other throughout history and as both are agricultural, this was relatively intentional.
With such a rich history, it is unfortunate it took so long to dedicate a day to the pairing of the two to be recognized as it was created by Jace Shoemaker-Galloway and only observed recently, since 2014.
One of the key takeaways from this day is how much of an opportunity it is to not just grab the same old cheese and wine you’d normally enjoy, but get outside your comfort zone and seek out either a local cheese and local wine to enjoy you’ve yet to try, or enjoy hunting through an international cheese shop then sourcing a wine from the same or a neighboring region to enjoy with your new cheese. New flavors, new pairings, and new explorations are really where it’s at on this day!