Cheese is a 50/50 indica/sativa hybrid strain which originated as a special pheno-type of Skunk #1 almost four decades ago and was then subsequently further enhanced by breeding-in more Afghani genetics. Cheese is very easy to grow strain that flowers quite quickly and which is a prodigious yielder.
Cultivated indoors Cheese is a medium-sized plant that grows to a height of 100 – 120 cm. taking just 8 weeks to complete its flowering cycle with yields up to 600 gr/m2. Be warned: Cheese exudes extremely pungent smells during the latter stages of flowering so growers will be advised to use good air filters! Outdoors these plants will become rather taller, between 150 – 200 cm, and producing 600 gr/plant although those growers with a lot of experience and no little skill will be able to harvest around 1000 gr/plant! Buds are dense, solid and resin encrusted. Northern hemisphere harvests in this environment are ready during the first half of October.
Scent is reminiscent of mature cheese, Skunk-y with some slightly fruity and nutty notes.
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