Cheese

The origins of the Cheese Strain

Cheese, is a strain that was discovered during Skunk’s breeding process during the 80s. Due to its characteristic aroma and flavor, it was decided that this particular phenotype was to be set aside and worked on due to its unique properties.

Growing Cheese Strains Indoors

Indoors this strain is perfect for growing, both for beginners and professionals thanks to its strength. It grows compact buds that are full of resin after just 56-63 flowering days, producing up to 400-500g per square meter. This strain is probably the most smoked strain in England, and is equally as loved by smokers all over the world.

Growing Cheese Strains Outdoors

Outdoors they grow rather vigorously with plenty of side branches that grow regularly during their entire life cycle. Generally, these plants grow nice and compact and finish their cycles without any issues, but we still recommend using some sort of pest control, such as insecticides during the growth period. You’ll be able to harvest your weed during the first half of October.

Flavor and Aroma

It has an unmistakable flavor; sweet, aromatic, with hints of cured cheese and an earthy aftertaste. It doesn’t have the most powerful effect, but it’s quite balanced mentally with a pleasing physically relaxing sensation. If you’re looking for that Cheese flavor, this is the plant for you.

Data sheet

• Sativa/Indica: 25/75%
• Flowering: 56-63 days indoors, mid-October outdoors.
• Height: 0.5-1m indoors, 1.5-2m outdoors.