Cheese cannabis seeds

Cheese is a British legend: a Skunk #1 phenotype selected in southern England in the late eighties for its unique, sharp smell reminiscent of old cheese. For years it existed only as a cutting, until seed banks stabilised and crossed it. The result is an indica-dominant family with a heavy, relaxing effect, a high yield and a taste you will not confuse with anything else. This category holds every Cheese strain in our range.

Which Cheese strains do we have?

• Blue Cheese and Blue Cheese Auto: Cheese x Blueberry, with a sweet berry note next to the cheese smell.
• Royal Cheese (Fast Flowering) and Royal Cheese Auto: the Royal Queen versions, fast and compact.
• Super Cheese: our own Cheese, selected for yield and resin.
• Cheese Autoflower: ready 9 to 10 weeks after germination.

How do you grow Cheese?

Cheese grows like a Skunk: sturdy, forgiving and with a short bloom of 8 to 9 weeks. The plant reaches 80 to 120 cm indoors, branches well and forms dense buds that gain a lot of weight in the final weeks. It tolerates a cooler climate and finishes outdoors in northern Europe in early October; the autoflowers already in September. The one thing to plan for is the smell: Cheese is one of the strongest-smelling strains there is, and indoors a good carbon filter is essential.

Effect and taste

Sharp, savoury and cheesy, with Blue Cheese adding a sweet berry layer on top. The effect is relaxing and physical, but not as heavy as a pure indica; the head stays fairly clear. THC levels are between 15 and 20 percent.

Does Cheese really smell like cheese?

Yes, the smell is sharp and sour, like a ripe cheese, and clearly present during the grow. After drying it becomes fuller and sweeter.

Is Cheese suitable for beginners?

Yes. The Skunk genetics make it sturdy and easy; the short bloom keeps the grow manageable. Just take care of odour control.