Second fermenting kefir cheese?

I make milk kefir, usually it gets thick like yogurt. Then I put it in a cheesecloth to strain out the whey (which I use), but sometimes the cheese gets pretty strong. Can I second ferment it somehow with cocoa or vanilla or fruit to make it milder and tastier? It’s a little old, but still smells fine – but it’s strong enough to melt Grandma’s boots !! Any tips would be greatly appreciated !!! Thank you, Gordon.