Fermented foods are foods or beverages manufactured through the controlled growth of microorganisms and the enzymatic conversion of dietary components. Fermented foods have become increasingly popular in recent years, owing to their purported health benefits. Fermented foods have a special type of microflora that improves the nutritional quality of food by adding proteins, vitamins, vital amino acids, and fatty acids. On the other hand, three-quarters of mankind is malnourished due to a lack of essential nourishment. In this sense, fermented food products might help to solve the challenges associated with a well-balanced diet around the world. Due to differences in environmental circumstances, cultural and socioeconomic factors, taste preferences, raw material availability, and new technical development, fermented food products are often distinct and vary depending on the region. Different types of fermented food items are made based on the raw ingredients available in order to promote food variety and alleviate food and nutrition insecurity. This article presents a review on cheese and alcoholic beverage manufacturing and fermentation. Cheese is an organically cultured dairy food with a lengthy history and a wide range of flavours. Variety cheeses include substantial amounts of microbes, which are essential to the creation and ripening of the cheese. But despite differences in manufacturing techniques, bacterial populations structure, and cheese flavour, developing nations' cheeses are indeed handmade. As a result, understanding general processing technology and the relationship between microbiological structure and flavour synthesis in cheese is critical to resolving the problem of inconsistent quality and standardised cheese flavour manufacturing on the basis of cheese flavour preservation. Ethanol is produced in part by alcohol fermentation. For example, yeasts are the most common organism. Yeasts are the predominant organisms, for example, wines, beers, vodka, whiskey, brandy, and bread