Unless you’ve been living off-grid away from civilization, then you’ve probably heard about the incredible Cheese genetics. After it was first discovered in the 1980s it quickly blew up to become one of the most sought-after strains around. The legend goes that a California based grower named Sam “the Skunkman” relocated over the Netherlands, bringing with him his iconic strain, Skunk. With its quick flowering time and heavy yields, it quickly became popular, however, the serious stench of ganja associated with Skunk was a problem for many growers.
A batch of these skunk seeds found its way to the UK around 1990 and an ultra-rare phenotype sprouted! A South East England grower found that this pheno had a much different stench, a real cheesy aroma. The heavy yields and fast flowering remained the same, however, the often problematic ganja smell was gone! Clones were taking from the Cheese plant and then along came many Cheese feminized cannabis seeds. Cheese quickly became the best selling cannabis in Great Britain.
If you have ever been lucky enough to smoke this strain then you will not be surprised to hear that Cheese is mostly Indica. Around 75% Indica and 25% Sativa, this hybrid hits fast and hard. The Sativa influence is not very apparent in the plant or buds as it remains short and bushy with wide fingered leaves and fat rocky buds.
Along with being a very pleasant smoke with a good yield, Cheese is also a fast flowering genetic that takes just 8 weeks to finish. With so many positive traits it is no wonder that it enjoys such popularity amongst both cash croppers and serious marijuana enthusiasts.
