Cheese

Morphology

Cheese transforms into thick and branchy marijuana plants with thin, elongated leaves. This cannabis goddess always appears radiant, producing numerous large, elongated, and sticky buds with a unique dark-green color.

Yield

Cheese is a heavy yielder, producing 525 g/m² indoors and up to 1000 g/plant outdoors. During harvest time, the smell is virtually unbearable, filling the room so intensely it becomes almost anaesthetic. The number of buds and the amount of resin is also overwhelming.

Aromas and Flavours

Cheese is one of those marijuana strains with very special tastes and aromas: pronounced and long-lasting flavors and scents of cured cheese from the very first puff. Truly wonderful. Wherever she goes, she leaves a trace of skunk, old cheese, and incense that seduces everyone around her.

Effects

Cheese produces a very pleasant effect, both potent but balanced, starting with a nice cerebral stimulation and ending with a physically relaxing sensation. With THC levels between 9% and 14%, she makes a great choice for those who want to unwind for a while. You won’t be able to forget her!

Cultivation

Cheese grows very fast (50–60 days) and very strong, making her easy to cultivate, even for inexperienced cannabis growers. She responds well to all growing methods but thrives in SCROG. Outdoors, she loves temperate/Mediterranean climates or greenhouses and is ready for harvest by early/mid-October. It’s important to remember that anti-odour filters are likely necessary to neutralize her strong aroma and prevent nosy neighbors from becoming suspicious.