DRINKS WITH CHEESE 202 3 culturecheesemag.com 51
R O G U E
C R E A M E R Y
C AV E M A N B L U E
K O M B U C H A
L I K E M A N Y O F I T S F E R M E N T E D
cousins, kombucha's origin story is shrouded in the
mystery and intrigue of longevity elixirs. Nearly 2,000
years ago in China, the fermented tea was dubbed the
"Tea of Immortality" due to its energizing properties. In
the US, kombucha's popularity is not only associated
with probiotic and gut health trends; it's also a tart and
effervescent alternative to beer, cider, and wine. During
fermentation, kombucha's microbes produce a low amount
of alcohol (usually less than two percent ABV), making it
an ideal drink for a morning hangover, before a workout,
or alongside a meal. Though all kombucha styles share a
tangy, fermented profile, diverse flavors—ranging from fruit
to herbs, flowers, and spices—are now on the market, while
levels of sweetness and acidity vary, too. No matter the type,
though, kombucha is a lively yet funky, mouth-puckeringly
bubbly drink that pairs surprisingly well with cheese.
K AT E K I R K WO O D, G r ea t 28 2 019
O T H E R
Fruity kombucha
WESTCOMBE DAIRY WESTCOMBE CHEDDAR +
Health-Ade Kombucha Pink Lady Apple
Botanical Kombucha
CYPRESS GROVE PURPLE HAZE +
Boochy Mama's Fairytale Kombucha
Spicy kombucha
ROGUE CREAMERY CAVEMAN BLUE +
Mortal Kombucha Black Magic
PHOTO:
Cocktail:
hansgeel,
Adobe
Stock;
Cheese:
Jon
Sullivan,
Wikimedia
Commons
