Why not offer a variety of base flavors with cold seltzer on hand to add bubbles or dilute strong flavors so as not to over power some cheeses. Maybe the cider could become a sparkling cider. Other juices can join in the party. Possibly even make the selection of what to drink as interesting as the pairing of cheese you decide to put out.
Apple, citrus, lemon, cherry...
Not sure that helps but I would love to stop by and see! I love cheese!