For years we have been selecting different varieties of “cheese” and “kush” already existing in the market, looking for nuances with kush touches very characteristic of this crossing. Thus we find structural characteristics of the most sought after, with dense and heavy buds, with a production of resin much admired by lovers of “waterhash” and very resistant to different types of stress, which makes it very suitable for growers looking for quick results and without complications.
Its name “DEADCHEESE” derives from its very physical and relaxing effect with sedative properties.
Strain FAQ
How did Cheese Strain seeds get their pungent name?
Cheese strains began in the UK in the late 1980s with a stinky Skunk #1 phenotype. This aromatic find was inbred and selectively bred for its cheesy scent and strong kick. It's a story of smelly firsts that created the first Cheese strain, known as UK Cheese.
How have South American strains adapted to high altitude?
In the Andes, certain South American cannabis strains still thrive despite the height. The plant's evolved abilities includes growing in low-oxygen, colder environments.
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 indica strains adapted to the cold environmental conditions?
The tight, compact buds of indica strains are more than just attractive—they protect against the cold. This compact bud structure keeps cold, damp air out, preventing mould and keeping plants healthy in cold weather.
Why is flowering time important for phenotypic expression?
Terpenes and cannabinoids, which give plants their flavours and effects, develop during flowering. This time is said to ensure a complete manifestation of the plant's potential by allowing for a richer, more nuanced profile than faster-flowering strains.