- Type: Indica
- Indoor Production: 450-550 gr/m2
- Outdoor Production: 1000-1500 gr/plant
- Indoor Flowering: 55-65 days
- Outdoor Harvest: October (Northern Hemisphere) – April (Southern Hemisphere)
Feminized version of the famous "cheese" variety developed and stabilized in England from a skunk and Afghan cross.
Its very popular for its special flavour and aroma similar to cheese. Its an INDICA with an intense odour and a great taste that lingers in the mouth. It has a relaxing effect and is easy going.
It's an INDICA looking plant with broad leaves, and medium-sized with a bushy aspect. Very easy to grow, with a short flowering stage which makes it very suitable for both indoor and outdoor cultivation, being ready in about nine weeks indoors and early or mid-October outdoors.
Highly resistant to humid climates and wet environments. It is a very productive plant.
Indoor cultivation can reach more than 500g per meter in optimal conditions.
Strain FAQ
Are Cheese strains a popular choice?
Due to its strong smell and effects, the original Cheese strain became a staple of UK cannabis culture. Cheese has won over cannabis enthusiasts worldwide and is a popular choice in British cannabis clubs.
How has the Cheese strain affected the world?
The Cheese strain has inspired many cannabis hybrids, including Blue Cheese, Chiesel, and Swiss Cheese.
Does this strain's European heritage bring anything to the table?
Swiss landrace strains, adapted to the Alpine climate, are cannabis genetic surprises. Over thousands of years, they have developed resilience and unique cannabinoid compositions, often with low THC levels to comply with Switzerland's THC legislation. Their isolation and small-scale cultivation in Switzerland make them rare outside the country.
Janne
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