Cheese Strain Certainly Lives Up to Its Name
“Wow!” is all I have to say about this strain. The smell is so much like cheese it would be blasphemy to call it anything else. Widely available in the UK, Cheese has always been popular for its unique aroma. Bred by Big Buddha Seeds, the genetics of Cheese can be linked to a cross of Skunk #1 and Afghani.
The Cheese Strain Provides A Truly Unique Medicating Experience
“The Cheese strain is popular for treating nausea, providing pain-relief for arthritis, and helping ease insomnia in patients.”
Considered by many patients as some of the best smelling marijuana strain out there, Cheese is a highly sought after plant. The vapor from the Cheese strain is skunk-like, leaving a strong cheddar-cheese aftertaste that will linger in your mouth indefinitely. That may sounds slightly terrible, but it’s actually really delicious — especially when grown and cured properly by the top growers in Los Angeles, CA.
What Effects To Expect From The Cheese Strain
The Cheese strain is popular for treating nausea, providing pain-relief for arthritis, and helping ease insomnia in patients. The effects from the Cheese strain seem to creep up on you fast, creating a very relaxing, full-body buzz sure to ease any minor ailments you may be experiencing. I found Cheese to make my head feel foggy, but boost my appetite and improve my mood.
I found it to be a very similar experience to when I medicate with the Headband strain. However, Cheese is much more uplifting in my opinion. Cheese typically leaves my body feeling weightless and stress-free after just a few draws from my vaporizer.
The Cheese strain is definitely one of the most distinct smelling & tasting strains of cannabis I have ever had the pleasure of coming across. An mind blowing experience each and every time. All medical marijuana patients should consider trying at least once if they have the ability to do so.
Big Buddha Seeds got it’s start when The Big Buddha acquired a cut of the Cheese strain in 2002 and started backcrossing it with a true landrace Indica male. The resulting seeds helped Big Buddha …
FOOD AND DRUG ADMINISTRATION (FDA) DISCLAIMER – These statements have not been evaluated by the Food and Drug Administration (FDA). These products are not intended to diagnose, treat, cure, or prevent any disease.
“Wow!” is all I have to say about this strain. The smell is so much like cheese it would be blasphemy to call it anything else. Widely available in the …
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.