Cheese is a strain that has been developed over the past 20 years in the UK based on original Skunk genetics imported from the USA. It was using these “Original Cheese” clones from the UK that we get this stable hybrid with its strong cheesey odour that gives the strain its name. It was stabilised and domesticated by crossing it with an Afghan male which adds consistency to the plant and strengthens the taste and effect, making this a strong, stable, hardy strain that’s easy to grow either indoors or outside.
Strain FAQ
What attracts legal cultivators to mid-range THC strains?
It has been commonly reported that these strains are more adaptive to many temperatures and legal growing circumstances than high-THC strains. They are therefore popular with legal growers seeking hardy and adaptable plants due to their flexibility and potential medicinal and recreational effects.
Are these early-finishing cannabis strains culturally or historically significant?
Absolutely. Many mid-October strains have been grown for generations in some places and have cultural and historical relevance. Many are named after either their origin or unique qualities from their natural environment.
How have Sativa strains evolved to handle humidity?
Thin, extended leaves help sativa plants handle extreme humidity. Sativas are said to be great for producers in moist climates since their sleek leaves have been shown to repel mould and infections.
How are South American strains pest- and disease-resistant?
South American cannabis cultivars are said to be resistant to pests and illnesses due to their wide variety of environmental adaptations. They are ideal for breeding programmes that aim to strengthen cannabis plants due to their resilience.
How has the Cheese strain affected the world?
The Cheese strain has inspired many cannabis hybrids, including Blue Cheese, Chiesel, and Swiss Cheese.