Cheese is the, by now, well-known strain that was developed in the UK. This particular version is derived from a selected Skunk pheno-type of Big Buddha Cheese. Cheese was originally a clone-only pheno-type of Skunk #1 that was discovered at a commune near Luton, north of London. With 60% indica genetics it was lauded due to its combination of powerful stone and its intense earthy, musky flavour with notes of mature hard cheese.

Indoor growers are advised to SCRoG (screen of green) this plant in order to expose the bud-sites on all of its branches to the light source thereby aiding their development and so increase yields. In an 8 week flowering period Cheese can deliver yields of 800 gr/m²of dense, frosty nuggets of joy. Outdoors it will also need some form of trellising or training as it grows a bit lanky like a vine and its heavy buds could cause problems with snapping. In this environment growers can expect to harvest up to 800 gr/plant at the end of September in northern Europe.

THC production from this marijuana strain is high at 18.5% with 0.6% CBD and 0.35% CBN. The effect is very strong and stoney and lasts a long time. It hits mainly in the body but also provides bursts of mental energy as well. It’s a bit of a creeper too so go easy at first as it will come on more slowly than you might suppose. Cheese has therapeutic benefits for pain relief, to cure insomnia and also to stimulate the appetite where this is lacking.