Cheese is an indica dominant hybrid created from some of the best strains in the world: Afghani landrace and Skunk #1. Originally developed in the 1980’s, this strain was later improved with heavy-resin-producing indicas. The result is the famous Cheese strain we all know and love.
Cheese is name after its sharp smell that is so reminiscent of its namesake. Popular in the UK and Europe, Cheese is infiltrating other markets as well. This plant is unique in its potent THC content, unmistakable aroma and distinct flavor. This is one strain every grower needs to try at least once.
This strain is indica dominant and that is apparent in its growth pattern. If no training is provided, these plants will grow with a large central cola and a small bouquet of side branches. If trained, Cheese will grow as a large, round bush atop a main stem. Node spacing is very tight, so the canopy will be thick with this strain.
To prevent mold growth and induce the heaviest budding, it is advisable to trim away any excess foliage from the underside of the canopy. Bud will grow on the ends of branches rather than within the canopy where light cannot penetrate. Be sure grow rooms are properly ventilated. This strain is naturally mold resistant, but proper air movement will prevent problems, strengthen branches and encourage heavier yields.
Flavor and Effects
Cheese tastes just like it should: musky, cheesy and delicious. This strain’s strong flavor and distinctive aroma paired with the intense narcotic high make this an unforgettable strain. From the first hit, Cheese relaxes muscles, kills pain and relieves anxiety. Keep smoking for major appetite stimulation and sleepy time.
|Days to Harvest||N/A|
|Day to flower||70|
|Flavour||Cheesy, Earthy, Pungent|
|Indoor Harvest (g/M2)||400|
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