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Strain History: Cheese

There are more than 1000 strains of cannabis in the world but few have gained the fame of Cheese. This pungent and hard-hitting variety was bred by accident in the late ‘80s and has since become one of the most popular and unique strains on the planet.

1. The Strain History of Cheese

Despite the record of classic strains origins not being known, Cheese has somewhat of a more complete story and is perhaps the most modest of all.

The history of Cheese dates back to 1988 in California. Sam (aka The Skunkman), a very successful breeder wanted to take his business to the next level without the risk of having trouble with the police. In 1988 Sam moved to The Netherlands and took his Skunk #1, with the hope to make a name for himself there.

His Skunk #1 was so good that it quickly became a hit in all Europe, especially in Holland, where they had less severe cannabis laws at that time.

Skunk #1 was an overall perfect plant but Sam wanted to work on his smell which was very pungent and strong that it would always attract unwanted attention. During his time in The Netherlands, Sam tried to breed out the intense aroma, producing an immense variety of seeds and different phenotypes from one another and that’s where it all started.

Time went by, Sam started selling his strain all throughout Europe and in 1995 a grower from Exodus (a community just outside of South England) was gifted a pack of Skunk #1 seeds.

Once harvested, he noticed the plant had a totally unique aroma, like nothing he had ever seen before. Unlike the normal strains he used to get, this phenotype smelled like cheese and produced much larger buds than all the others he had ever grown.

The man soon started gifting everyone in the community clones and seeds of this phenotype of Skunk #1 and it was a matter of time until it spread all throughout England, gaining the name Cheese, or more specifically, Exodus Cheese.

Almost 30 years after its discovery, Cheese’s smell is associated with super potent cannabis and is found on every single coffeeshop in Amsterdam and in most of the seed banks around the world.

2. Original Auto Cheese: The Deliciously Rancid Cheese

Our version of Cheese, Original Auto Cheese, has one of the most unique terpene profiles ever. We were able to maintain the dense bud structure and an overwhelming aroma of Cheese while keeping the flowering time to a solid 9 weeks.

Original Auto Cheese is a big yielding, highly potent, terpene heavyweight that is known across the globe for its distinct flavors and sweet, pungent aroma.

A mix of Sativa and Indica genetics that grows up to 110cm with a THC level of 21% making it potent and fast to grow, strongly recommended for hash making, due to the great flavor profile.

This strain will grow short with thick Indica fan leaves and short internodal spacing, she will flower with one main cola with shorter side branches, filling out every internode with tight, frosty buds.

The buds will have a small compact appearance but will be very dense with a dark green hue and will look like they’re covered in grease due to the excess of resin on them.

When flowering the pistils will turn bright orange before fading to a dark brown and will reek of a very strong pungent, dank and earthy cheese. It is recommended you take extra precaution with the smells on this girl due to its extremely loud terpene profile.

Original Auto Cheese reeks of a cocktail of sharp, sour, earthy, fruit with a pungent tangy edge, making it one of the tastiest strains on the market that keeps on going joint after joint. Hash and extracts made from Original Auto Cheese are on another level meaning this is one for all you hash makers and purveyors of the loudest terpenes.

This strain is certainly a potent strain that will leave some in a narcotic, dream-like state looking for the nearest chair to melt into, it’s a great option for smokers with a high tolerance or those who love potent effects and immense flavors. A perfect choice for evening times, watching movies and staying melted on the couch with a big bag of snacks.

3. Most Common Questions

Is Cheese a Sativa or Indica?

Cheese is a hybrid with extremely potent Indica-like effects.

What are the best Cheese crosses?

Blue Cheese, Chiesel, and Dairy Queen.

How does Cheese make you feel?

This strain hits hard and fast, you will feel increased happiness followed by a body-numbing high and an increased appetite.

What is the difference between Cheese, UK Cheese, and Exodus Cheese?

Exodus Cheese is the original strain, UK Cheese is the strain that was created after Exodus Cheese spread through the UK, and Cheese refers to all strains that Exodus Cheese gave rise to.

What are similar strains to Cheese?

Cheese’s smell and flavor are unique, other strains with similar effects are Original Auto OG Kush, Mango, and Rhino Ryder.

4. Cheese Terpene Profile

Cheese has a unique rancid and the extremely pungent smell of cheese, this undistinguishable aroma comes from the mix of the following terpenes (approximately).

The main terpenes are: 0.297% Humulene, 0.831% Caryophyllene, 0.141% Limonene, 0.209% Myrcene, and 0.042% Pinene.

The secondary terpenes are: Ocimene, Terpinolene, and Linalool in a concentration of less than 0.002%.

5. Grow Tips

Cheese is an overall easy plant to take care of and produces very dense and super resinous buds. It has been perfected over the decades to become very low maintenance and easy to grow and is one of the most productive strains.

We recommend using a carbon filter when growing it indoors, especially during the flowering stage, when growing outdoors be extremely cautious with nosey neighbors.

6. In Conclusion

There’s no way to go wrong with this strain. Being perfected since the ‘80s there’s no much you can complain about if you like Indica strains then this is a must. You will be surprised by the unique smell and its potent high.

If you’re a hash maker this strain has one of the most potent and flavorful resins to extract.

Our Fast Buds team was able to maintain the dense bud structure and an overwhelming aroma of the Original Auto Cheese while maintaining her big yielding, highly potent, short sized, and extremely terpeny characteristics.

There are more than 1000 strains of cannabis in the world but few have gained the fame of Cheese. This pungent and hard-hitting variety was bred by accident in

The history of Cheese cannabis strains

As cannabis breeding and cultivation have flourished, different varieties of weed have emerged. There are whole families of strains associated with a particular flavour or sensation. Kush strains tend to bring a very powerful high; Haze strains are mouthwatering and deliver an uplifting buzz; Diesel strains. actually do smell like diesel. Yet sometimes, a complex flavour is highly sought-after among true cannabis connoisseurs. If you fall into this camp, a strong, savoury flavour like the one provided by Cheese strains could be just what you’re looking for. At RQS, we offer a range of Cheese strains you can order to experience this for yourself. There is a great story behind the development of Cheese strains and the effects they are known for.

WHAT IS A CHEESE STRAIN?

Cheese is world famous, along with the strains that were used to create this hybrid cultivar. Today, there are all sorts of Cheese variants that trace back to the genetics of the original Cheese. Cheese strains are renowned for providing a spicy, savoury flavour, in contrast to the sweet, fruity, and herbal flavours found in some other strains. The terpenes of Cheese are actually quite varied, and come together to form its powerfully pungent smell. The rancid smell of octanoic acid merges with the sweet, fruity tones of methyl tert-butyl ether and ethyl methyl acetic acid. There is also isovaleric acid, combining with more foul-smelling terpenes like hexanoic acid (which smells of barnyard animals) and methyl mercaptan (which smells like rotten cabbage).

That sounds like quite the crowded and eccentric palate. Indeed, this combination of aromas is not to everyone’s taste. Yet in the same way cheese that tastes delicious can smell horrendous, Cheese strains have their appeal. There is, after all, an umami effect with Cheese strains; a sensation of a smoother taste that takes the edge off the strong aromas.

Cheese also produces many THC-potent trichomes, delivering a relaxing, blissful high. It is employed in the relief of pain, anxiety, and depression, as well as in restoring appetite. It makes sense that this specialty would become so popular. But where did it even come from in the first place?

WHERE DID CHEESE COME FROM?

The original Cheese strain emerged in the 1980s under mysterious circumstances. Legend has it that California cultivator Sam “the Skunkman” moved to the Netherlands to get serious about growing. He brought with him the iconic strain of his creation, Skunk #1. This became popular among Dutch cultivators because of its quick turnaround time. A recurring problem, however, was that the smell from the plants was too strong; so strong it would be hard to avoid attracting unwanted attention. When one batch of Skunk seeds found its way to the UK in 1988, something peculiar happened.

A cultivator in South East England found that the resulting plant had a distinctly cheesy stench. Noting the massive yields from this plant, they cloned it and saw its success spread throughout the UK. It proliferated at several festivals and alternative communities throughout the 1990s, becoming the strain of choice for those in the budding rave scene. Whatever happened to that batch of seeds, it resulted in creating a Cheese cannabis plant. The strength of its taste and its high led to increased demand. Today, it’s pretty common throughout the UK and in any jurisdiction where cannabis is legal.

HOW TO GROW CHEESE

If you would like to see what all the fuss is about, order some of our Cheese seeds and get growing yourself. This shouldn’t be an especially difficult plant to grow under the right conditions. It tends to result in a plentiful yield of buds with THC contents around 17%. Cheese strains are resilient and flower over a period of around 8–9 weeks. This strain can handle fluctuations in humidity, but make sure the temperature stays between 21–26°C or 70–80°F.

When given enough light and room to flourish, Cheese strains can exceed 200cm in height. If growing indoors, make sure you have enough space or feel confident with training techniques to reduce height. Furthermore, you could sidestep the space issue entirely with Royal Cheese Automatic. Most Cheese strains grow bushy, so some light pruning/defoliation may be helpful to maximise bud production. Similarly, the ScrOG (screen of green) method can help optimise bud potential, which you can read all about in our guide.

Cheese strains have a distinctive taste and aroma, emerging from a unique history that is still partly obscured in mystery.