Cheese - when weed smells like cheese

As the name Cheese suggests, this strain has something to do with cheese. It is its unmistakable cheesy aroma. We owe its origin to a group of British squatters who managed to develop this now very popular strain from skunk clones in the 90s.

Cheese is among the successful strains not only because of its taste, but also boasts quick growth and high yields. And it is precisely these qualities that place it in the top ten varieties sold in Amsterdam coffee shops.

About the Plant:

It is a rather thin plant with long stretched leaves. It forms large colas, abundantly covered in resin. At lower temperatures during maturation, it gains a purple hue. In quality, it could be compared to Big Bud, Skunk#1, or Critical.

Technical Parameters:

  • • Environment: Indoor/Outdoor
  • • Plant Height: up to 2.5m
  • • Genetics: indica/sativa
  • • Flowering Time: 7-8 weeks
  • • Harvest: mid-October
  • • THC: 15-20%, high CBD
  • • Yield: around 400g

Strain History:

At the beginning of the article, we already mentioned the British squatters. This community called Exodus lived north of London. They were known for their free-thinking lifestyle and positive attitude towards marijuana. Because of this, they also got into legal troubles. Community members protested against British law and tried to promote that growing and smoking marijuana in public should be legal.

Around 1995, the community developed the new Cheese strain from skunk clones. And thus began the "cheese era". During the 90s, it spread throughout the United Kingdom. The scent of Cheese could be compared to the aroma of fresh fruit and cheddar cheese.

The effects of Cheese are uplifting and euphoric. It helps reduce pain, is good for stress and anxiety. The strain has gained many fans worldwide and even managed to place first at the Cannabis Cup.

What is good to know? Cheese likes larger amounts of water, when grown indoors it grows up to 1.5m and outside it can stretch up to 2.5m. Since it is characterized by a very intense aroma, cultivation almost cannot do without carbon filters

Cheese Hybrids:

  • • Deep Cheese

Two years of continuous work resulted in Deep Cheese. Compared to the original Cheese, it boasts an even more intense aroma and taste. The flowering length of 8 weeks remains preserved. Typical characteristics are narrow leaves and very strong effects. For lovers of distinctive flavors, it is a clear number one.

  • • White Cheese

By crossing White Widow and Cheese, the White Cheese strain was created. It took only the best from both species, so it is no wonder that it is very difficult to compete with. It has large resin production combined with cheesy aroma. From Cheese, it inherited height and intense aroma, and from White Widow, enormous amounts of resin and productivity. This resulted in a plant with larger colas and a stronger structure. Recommended for medical purposes.

  • • Blue Cheese

The Blue Cheese hybrid has up to 20% THC. It was created by crossing Blueberry and Cheese. It is predominantly an indica with a sweet blueberry scent transitioning into cheesy aroma. It creates strong side branches, and in growth, it is more of a small bush with massive colas covered in many resinous crystals.

  • • Critical Cheese

Dinafem introduced the autoflowering Critical Cheese strain to the market. It is a hybrid of Critical+ Autoflowering and Cheese Autoflowering. Typical for this variety are meaty, dense colas full of resin. It grows to around 1m in height, so it is classified as more average. It can be harvested after 10 weeks from germination. Regarding taste, Cheese has a more pronounced representation.

Other hybrids could include: Little Cheese, Super Silver Cheese, Sweet Cheese, Kush'n'Cheese, Swiss Cheese and more.

Check out all models of cannabis with cheese flavor

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