Earthy, pungent aroma and fruity, skunky taste. Fastflowering strain. Impressive yielding strain with rockhard buds. Longlasting happy-up high and bodybuzz. Potential THC level medium-high.
Everybody loves Dutch Cheese, so we took a specially selected clone from the infamous English Cheese and crossed her with a notoriously smelling Skunk no.1 father. To improve yield, yet trying to preserve that unique taste and smell. Then we spent several years breeding and stabilizing her. That’s why only now that we launch a cheese strain. The result is highly satisfactory; a stable hybrid that is fastflowering indoors with a flowering time of only 7 to 8 weeks. Outdoor she’s ready in November. Thanks to her predominantly Afghani roots she is an indica dominant strain.
Yield outdoor is between 300-400 grams per plant, indoor yield is around 400-500 gr/m2. Rockhard buds are her trademark. She is a short and bushy plant. Good for SOG, provided you leave some space the individual plants. Although multi branching would be more suitable. Height indoor ranges from 0.60-1.10 m. Outdoor she can reach more than 2 metres in height. She is great to grow in a hydroponic system, which will see her finish in just 7 weeks. Spliff Cheese should be lightly fertilized, too much nutrients will cause stress and turn her leaves yellow.
Cheese has a longlasting happy-up high and an excellent body buzz. She has a skunky, earthy pungent odor to it and she tastes fruity, kushlike. Medicinal value: anxiety, arthritis, fibromyalgia, insomnia, migraine, ms, pms/pmdd,: muscle pain and joint pain.
Cheese is an insane creation, made from the famous English Cheese plus the best Skunk #1 pheno. A controlled phenomenal growth and thick branches carrying heavy nugs. Harvested on day 60 with a total weight of 7.9 Oz or 225 G️. She has an overpowering fresh cheese smell with sticky baseball sized nugs. Extremely Slow burn with a taste like stanky sweet and sour cheese. An eye squinting smoke with an insane indica high leaving you higher than Mars for hours on end. She has a powerful hunger fueled high leaving you relaxed and sleepy.
Recommended for everyone that loves that OG Cheese.
So glad I let this one go a little longer...it's a real face-ripper. It gets me so high that you'd think I was Asian. Diesely-cheese at harvest, but after 6 weeks of curing, it's really mellowed. Smells a little like parmesan cheese and funky feet.
Just cutting down. Plant showed grindspoon traits. Not sure if it was just a recessive gene or was something I did. Super strong smell. Will update on smoke report
+1 spanning
+5 spanning
