Cheese is a famous strain that originated in the United Kingdom. The strain is a rare female phenotype of Skunk # 1 and Afghani (Indica).
This strain is a high-yielding, very potent, small-sized heavyweight terpene that is known around the world for its distinct flavors and sweet, tangy aroma. A blend of Sativa and Indica genetics that expresses the best of hybrid vigor. This strain has a dense structure and the irresistible aroma of Cheese and the flowering time is 9 weeks. Her THC level can be as high as 21%, making this hybrid potent, quick to grow, and highly desirable in terms of smell, taste and high. Highly recommended for making hash, due to its exceptional flavor profile.
|Genetics||Indica dominant hybrid|
Its appearance is languorous, with long spreading leaves and thin stems, a legacy of its skunk ancestor. The flowers are thick and profuse and when exposed to the right low temperatures they get a light purple color.
Taste and Aroma
Taste: Sour, Earthy, Fruity, Pungent
Aroma: Sour, Earthy, Fruity, Pungent
Organic soil cultivation is recommended to release the full smell and flavor of the Cheese strain. Although it is quite versatile and works well in coco and hydroponics as well. A little fertilizer does this strain a lot of good. Make sure to maintain an optimal pH for the chosen substrate and a constant dose of low to medium nuts. It can be sensitive to sudden fluctuations. Treat it regularly for best results
As an indica-dominant strain, medical users will likely turn to the Cheese strain for mild pain relief, thanks to its powerful body effects. Others may also call upon its light cerebral touch to alleviate symptoms of anxiety or stress. Some users may also find it useful for treating headaches or depression.