Cheese Autoflower Marijuana Seeds

Cheese marijuana is a hybrid strain that was bred by crossing Skunk #1 and an Afghani indica. This strain originated from the United Kingdom which can be traced back to the 1980s. It has gained fame for its potency and unique flavors. This strain is believed to have descended from a phenotype of the famous Skunk #1. This lineage has passed down its pungent scent. The Afghani indica genetics was then crossed with Skunk #1 in order to increase the trichome production and yield of Cheese marijuana. The resulting strain is now loved by cannabis fans for its relaxing and happy effects.

Cheese marijuana has gained its name also because of its smell and taste. This indica dominant strain offers its users a creamy and cheesy flavor. It is a delightful treat to cheese lovers out there. The cheesy flavor is balanced by its skunky aftertaste which is sought after by classic marijuana users.

Cheese Strain Specifications

Type: 60% Indica / 30% Sativa / 10% Ruderalis
Genetics Parents: Skunk #1 x Afghani
Flowering Period: 7 weeks
Climate: Mediterranean, Sunny
Yield: 60g to 130g
Flavors: cheesy, sweet, herbal, earthy, creamy, skunky
THC Level: 14%
CBD Level: 1%
Height: Tall
Harvest Period: mid-October
Growing Difficulty: Easy

What are the Flavor and Effects of Cheese

Cheese marijuana has an extreme scent profile. It is so named because of its strong cheesy aromas. This is mixed with some earthy undertones and sweet herbal essence. Once combusted, this weed is definitely a head turner.

This strain tastes as it smells. Users’ palates will be delighted with the smoke’s creamy and cheesy flavor. On the exhale, it leaves a skunky and earthy aftertaste which gives off a classic marijuana experience.

The high from smoking this weed results in happiness and relaxation. It hits fast and hard despite being indica dominant. The high starts off as a huge wave of euphoria which enhances the mood and uplifts the spirit of its users. It brings the user into a blissful state. As this head high settles in, a powerful body stone starts to creep in. Although some users have reported feeling more creative than lazy after using this strain, most cases result in a couch lock due to the sedating effects brought by the indica genetics. This strain also results in a munchies effect so users have to prepare for some snacks on the side.

What are the Medical Benefits of Cheese

The mood enhancing properties of Cheese marijuana has been used by medical users to mitigate their symptoms brought about by stress, anxiety and depression. The body high that numbs all the muscles of the user is also benefited by patients in providing relief from chronic pains. Hence, patients suffering from migraines, muscle cramps, arthritis and other bodily aches and pains turn to this strain for relief. With its sedating effects that lead users into a couch lock, this strain is also used by patients struggling with insomnia in inducing sleep among them. The munchies effect of this strain can also be used by patients undergoing medical treatments and chemotherapy who have loss of appetite as a side effect.

Negative Effects You Can Expect from Cheese

Any cannabis strain, when taken in excessive dosage, can lead to adverse effects. Most common among these are having cottonmouth and dry eyes. Users who experience this condition must drink lots of fluids in order to mitigate their discomfort. On rare occasions, this strain has also been reported to lead to paranoia, anxiety and dizziness. Hence, Cheese marijuana is best enjoyed in moderation.

How to Grow Cheese

Cheese marijuana is suitable for novice growers because of its ease in cultivation. The resiliency of this strain makes it thrive in both indoor and outdoor setups. It can handle humidity fluctuations, but it thrives only in temperatures between 70°F to 80°F.

This strain can grow quite tall so growers must consider giving it ample vertical space. Growers are advised to prune and defoliate the plant in order to optimize bud production. This strain becomes ready for harvest after 7 weeks when grown indoors, and by mid-October when grown out in the open air.