Cheese

Description

Cheese is an indica/sativa variety from Big Buddha and can be grown indoors (where the female plants need ±63 days of flowering time) and outdoors . Big Buddha’s Cheese is THC dominant and is/was also available as feminized seeds.

Big Buddhas Cheese Description

Genetics: Skunk No. 1 (Cheese) x Afghani
Type: F1 hybrid
Harvest time: October/November
Flowering time: 8-10 weeks
THC content: Unknown

Good yields with a sharp cheesy smell. Cheese is a unique strain that was only available as a cutting until now. As with many cannabis strains, the history and origins of Cheese are a little confused and distorted.

Cheese originated in 1988-89 as a unique female phenotype from a packet of Sensi-Seed Skunk #1 and grew somewhere in the Chiltern Hills. This one plant produced impressively large flowers and had a very unique cheesy smell. It was quickly cloned and named Cheese.

Around 1995, a Cheese cutting was given to Exodus (an alternative community) who lived in Haz Hall (on the outskirts of Luton). Exodus organized free parties, advocated for the legalization of cannabis, grew their own weed and protected each other from the law. They also founded CANABIS (Campaign Against Narcotic Abuse Because of Ignorance in Society). Because of all the people who visited the Exodus community, many clones were given out to acquaintances and the strain continued to grow in popularity. For years, with the help of Exodus and others, Cheese traveled through an underground network of British growers until a cutting fell into the hands of Big Buddha.

Big Buddha recognized its value and set about crossing the clone with a usable father. He found this in a traditional, purebred Landrace Afghan that a friend brought back from Afghanistan.

The result is a strain that takes 8-10 weeks to flower and consistently produces much better yields than the original Cheese – although aroma and flavor are well preserved. An attractive fruity fresh smell, an uplifting effect. Extremely spicy – hence the name!