You mean, a basic heat-acid induced coagulation? Or acid used for direct acidified pasta filata?
This is no different than using any acid. You can make any cheese that calls for it, such as direct-acidified pasta filata, ricotta (all the different kinds of it), queso blanco, etc. Using kombucha is just smokes and mirrors, the chemical dynamics are the same as using any acid, with slight differences due to kPa.