Strain FAQ
How did the Cheese strain originate?
The Cheese strain was created via a rare Skunk #1 mutation in the UK in the late 1980s. The London-based collective "Exodus" found its cheesy smell and taste, causing it to become popular among cannabis fans.
Cheese strain challenges?
Cheese strains flourish quickly and adapt well to lower climes, which is said to benefit legal cultivators in many environments. Their bushy, compact character is desired for indoor gardening, where resilience and growth patterns are required.
Is there much diversity in average-yielding strains?
With their rich genetic heritage that often includes sativa, indica, and sometimes ruderalis, these strains are said to offer a wide array of flavors, aromas, and effects. This diversity means legal consumers can enjoy a broad spectrum of experiences.
Are indoor conditions best for finicky strains?
Absolutely. Indoor cultivation is said to be the best for rare, finicky strains that don't thrive outside. By tailoring their habitat, these rare plants are said to be able to thrive and preserve unique cannabis genetics.
Why do some people choose shorter-flowering strains?
Fast-flowering strains obviously enable for faster turnaround times, which can help legal producers maximise space year-round. This efficiency can allow numerous harvests each year and increases profitability.