Cheese meets Kombucha: Exploring delicious fermented pairings

Cheese has long been paired with wine and cider, but kombucha offers a refreshing and complex alcohol-free alternative. With its bright acidity, gentle effervescence and layered botanical flavours, kombucha works beautifully with cheese, cutting through richness, cleansing the palate and enhancing the depth of flavour in each bite.

Last month, as part of the Norwich Science Festival, the Oichi sisters hosted a special evening of cheese and kombucha pairings at Yalm in Norwich.

We were joined by Mrs Temple, a local cheesemaker, whose beautifully crafted cheeses are well known for their exceptional flavour. Together, we shared our unique fermentation processes, from the slow transformation of milk into cheese to the lively culture that turns tea into kombucha.

Throughout the evening we explored how these two ancient, artisanal crafts compliment each other in surprising and delicious ways. The result was a series of pairings that delighted the senses and sparked plenty of conversation.

It felt special to bring together two local fermentation businesses, sharing knowledge, passion and flavour with a room full of curious guests.

So, we thought we’d bring a little of that evening to you. In this post, we share some of our favourite cheese and kombucha pairings from the night, combinations that celebrate the complexity, creativity and joy of fermentation.

Mrs Temple’s Smoked Walsingham × Blood Orange & Rosemary Kombucha

The bright citrus character of blood orange brings vibrant fruit notes that lift the palate, while earthy rosemary echoes the cheese’s gentle smokiness.

Together they create a beautifully balanced harmony, fresh, aromatic and deeply savoury. The kombucha’s acidity cuts through the richness while allowing the smoked flavours of the Walsingham to linger on the palate.

Norfolk Mardler by The Goat Shed × Hibiscus & Rose Kombucha

Delicate floral aromas and tart hibiscus notes create a beautiful contrast with the Norfolk Mardler’s dry, salty character.

This pairing plays on the timeless sweet-and-salty combination. The kombucha’s bright, fruity acidity lifts the crumbly, savoury cheese, creating a refreshing balance of flavours.

Norfolk Mardler also offers an interesting local alternative to feta. Paired with our Hibiscus & Rose kombucha, it works well in Mediterranean-style salads alongside fresh figs, crisp lettuce leaves and toasted walnuts.

Montgomery Cheddar × Lemon, Ginger & Turmeric Kombucha

Montgomery’s Cheddar makes a powerful flavour combination with our Lemon, Ginger & Turmeric kombucha.

The bold spice and lively acidity of the kombucha cut through the cheese’s deep savoury richness, creating a powerful yet balanced pairing. The warmth of ginger mirrors the cheddar’s intensity, while fresh lemon keeps everything bright and lifted.

A true match made in fermentation heaven.

If Montgomery’s isn’t available, Lincolnshire Poacher makes an excellent alternative, offering a similarly robust character.

Suffolk Brie × Original Kombucha

Suffolk Brie pairs beautifully with our Original kombucha.

Clean, delicate notes of sencha green tea refresh the palate and bring a gentle clarity that highlights the cheese’s creamy texture. The kombucha’s subtle acidity enhances the brie’s smooth richness, creating an elegant balance between freshness and fermentation.

Why Kombucha Works So Well With Cheese

Kombucha’s natural acidity acts in a similar way to wine or cider, cutting through rich dairy while refreshing the palate between bites. The variety of flavours from citrus notes to, herbs, flowers and spices create complex alcohol-free pairings that highlight the depth and character of artisan cheeses.

For those looking for a thoughtful non-alcoholic pairing, kombucha offers all the complexity and craft of traditional drinks while allowing the flavours of both the cheese and the fermentation to shine.

 Build your own Kombucha and Cheese Board

Why not build your own board at home? With our Oichi Kombucha Mixed Case, you’ll get all the flavours mentioned above, including the seasonal special Blood Orange & Rosemary.

We’ve just brewed the final batch of this seasonal kombucha, so if you’d like to try this pairing, it’s worth ordering soon to avoid disappointment.

If you’re looking for the cheeses featured in this blog, Jarrolds Deli in Norwich stocks them all. The cheese counter at Jarrolds is well worth a visit, the staff are incredibly knowledgeable and always happy to help you choose the perfect cheeses for your board.

Serve the kombucha lightly chilled in small glasses so guests can taste how each flavour interacts with the cheese. To complete the board add a few ingredients to compliment both the cheese and the kombucha such as fresh figs, toasted nuts, crisp lettuce leaves and a drizzle of local honey.

These simple additions bring texture, freshness and a touch of sweetness, turning the pairings into a generous, abundant board that invites guests to explore the flavours of fermentation together.

Let us know how you get on, we would love to hear about any new cheese and kombucha pairings you have discovered and what you think of our combinations.