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?
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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).
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.
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.
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.
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.
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.
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Cheese strains have a distinctive taste and aroma, emerging from a unique history that is still partly obscured in mystery.
This cheesy plant is a must. Blue Cheese is a mix of Blueberry and Cheese genetics. The flavors are reminiscent of blueberry cheesecakes created by the top pastry chefs in the world.
It’s smart to cook a solid meal before inhaling Big Buddha Cheese, as this will allow the crisps, donuts, and sugar-filled delicacies to be avoided. It’s a relatively potent strain, inducing strong
Ladies and gentlemen, we’re honored to present the one and only Sweet Cheese. This sativa-dominant variety provides us with euphoric, energizing, groovy, and long-lasting highs.
The effects are very low-key, meditative, and relaxing. If you’re into yoga, meditation, incense sticks, Tibetan bowls and chimes, Blue Cheese can elevate your meditative endeavors to the next level.
The story of Cheese spans back to the UK’s underground Skunk plantations where breeders were selecting and stabilizing the most pungent and high-quality Skunks available.
Let us present Big Buddha Cheese; winner of the HTCC in 2006, this indica-dominant excellence is a tried and true super-cheesy strain.
This strain is a trophy symbolizing the solidarity between UK and East Coast cannabis-lovers. As one can expect, Chiesel possesses cheese, grape, and diesel aromas. After vaping some Chiesel, the cheesy cannabinoids and terpenes chisel out the negativity, allowing positivity to flow through with mighty force.
The only thing that Blue Cheese has in common with blue cheese is a pungent aroma, which can penetrate nuclear bunkers.
Here, we present the top 10 Cheese strains. Let’s dive into the dank fondue and embrace the cheesiest Cheese on the market.
The best Cheese strains at your service. Here, you'll discover the ultimate list of the top Cheese cannabis strains on the market. Check them out.