Cheese Qualities and Characteristics

Mental Aid
Anxiety disorder, Depression
Physical Aid
Pain relief, Sleep disorder, Anorexia, Cachexia, Nausea, Arthritis
Type of High
Relaxing, Contemplative, Calm, Appetite-stimulating, Sleepy, Lethargic, Uplifting, Euphoric, Clear
Berry, Cheese, Earthy, Sour
Cheese, Earthy, Floral, Sour, Sweet
Side Effects
Dry mouth, Dry eyes

Cheese is by far the most well-known strain to come out of the U.K. Although it never reached the same legendary status in the United States as it did in the U.K. and Europe, Cheese seeds have been produced and sold by many of the top cannabis breeders and used as breeding stock for countless crosses including Cheisel and Blue Cheese. A special phenotype of Skunk #1, Cheese has an extremely unique and pungent scent that may turn some users off while turning others into diehard fans.

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  • Indoor flowering time: 50-70 days
  • Indoor yield: 700 g/m2
  • Outdoor yield: Up to 800 g/plant
  • Harvest time: (Outdoor/Greenhouse) Early October

CHEESE CULTIVATION, PHENOTYPES, AND EFFECTS: The Exodus cut shows slightly more sativa than the Buddha version, with thinner leaves and a more ‘leggy’ appearance. The wild lateral development of this version requires the employment of stakes, yoyos or other means of plant support, in order to keep up with the medium to heavy yield that will tax slender lateral branches. However, if the original genetics are accessed (clone-only), the results will naturally be much more predictable and consistent. The Big Buddha Cheese or BBC stretches slightly during pre-flower and the inter-nodal spaces will continue to lengthen throughout the flowering period. The Afghani indica content assists in shortening the flowering cycle and balancing out the heady high of the Colombian and Mexican genetics. Although the scent may not be particularly remarkable during the early weeks of flowering, in the final weeks, a pungent aroma that only intensifies after harvesting is released, in addition to explosive trichome production. The BBC strongly resembles the classic Skunk #1 from the Flying Dutchmen label, while the Exodus cut tends to exhibit slightly more sativa-dominant phenotypes. The BBC can easily be trained to grow fat and bushy, with good lateral branching. Leaves showcase a definite 60/40 blend, with the sativa dominance thinning the leaves and adding a golden tone to the typical dark green Afghani foliage. Colas are perhaps more spindly than those of more indica-dominant strains, but the density and tendency of the flowers to cling to the stalks provide much more yield than is first apparent. Buds are compact and may appear slightly smaller than expected during the early flowering stages; while the yield may be lower than preferred, the potent, creeping effect means that less weed needs to be smoked in order to achieve complete intoxication. In spite of this compact quality, the strain is known for being relatively mould-resistant. Those seeking spicy, old-school pot flavours should stock some Cheese in their library. A woodsy, musky scent that can only come from this strain makes it easy to identify by smell alone. Anyone who has tried to carry some Cheese around in public knows full well that double-bagging is a minimum requirement, although it is probably best to just leave this one at home in your rolling tray. Growers have reported unusually high rates of police raids when cultivating this strain, second only to NYC Diesel in its ability to get growers busted from smell alone. Both the Exodus Cheese and the BBC respond well to the bonsai technique of removing the central cola, as well as topping and FIMing, although sea-of-green (SOG) and screen-of-green (SCROG) techniques are also possible. Either version can be encouraged to grow short and stocky, plus, the relatively short flowering time makes this a suitable variety for colder regions, where a limited growing season usually makes sativa cultivation difficult or impossible.

GREEN HOUSE SEEDS: Flowering indoor: 8-9 weeks, with rock-hard buds and tight calyx formation. Production up to 700 grams per square meter. Flowering outdoor: ready mid October; plants develop really bushy, so make sure to space the plants enough. Production up to 800 grams per plant. Very good for SCRoG. Branchy plant with vine-like growth, needs full support. HOMEGROWN FANTASEEDS: Flowering time: 10 weeks. Outdoor harvest: October. VISION SEEDS: Average height: 235 cm. Average indoor yield: 650 g/m². Indoor Flowering Time: 63 days. Outdoor Harvest: first week of October. CBD SEEDS: Indoor growing of Cheese is widespread throughout Britain, since it blooms in eight weeks, forming tight buds with a considerable resin layer over it. To get a successful harvest you should avoid exposing it to high temperatures, providing adequate ventilation and extraction to get the maximum quality and quantity. Flowering Indoor: 8 weeks. Outdoor Harvest: early October. BIG BUDDHA SEEDS: Harvest Date: October/November. Flowering Period: 8-10 weeks. Big Buddha recommends growing Cheese in soilless mix with coco, worm castings and bat guano to bring out all the pungent and funky flavors. Hash made from Cheese tends to retain much of the strains unique taste and odor as well. The tight and dense nuggets store well also making them perfect for a real long-term cure.

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UK CHEESE: Lineage: special phenotype from Sacred Seeds Skunk #1 circa 1988 -- Skunk #1 is a combination of Acapulco Gold, Colombian Gold, and Afghani genetic lines. Type: Sativa-dominant hybrid. Overview: The U.K.'s most popular strain, "Cheese" was a massive craze throughout the late '90s and early 2000s, similar to the way OG Kush took over the California scene during the same time. The UK Cheese is a strain with a little bit of controversy to it, mainly that it seems to appeal to about half of the people that smoke it, with the other half hating it. It is far more popular in the U.K. and Europe than it is in the U.S., but it has started to gain a foothold in dispensaries mostly thanks to its numerous hybrids including Cheesewreck, Chiesel, Dairy Queen, and others. The Cheese got its name from its signature grassy, musky, slightly sweet aroma which is reminiscent of the flavor of a funky raw milk goat cheese... clearly, that type of flavor is not for everyone and seems a bit out of place in the cannabis realm, which normally favors "sweet and fruity" or "acrid and skunky". Still, its uniqueness has set it apart in the U.K. scene and it became by far the most popular strain in the region, spawning a massive number of hybrids using it as a mother plant, including the practically the entire line from Big Buddha Seeds. The plant itself grows somewhat tall but produces large, soda can-sized buds when well-treated. Extremely dense but slightly leafy, the resulting buds have a lime to army green coloration, with pinkish-orange stigmas and velvety-looking, low-lying trichomes. It takes between 60 and 70 days of flower to finish, but rewards the skilled grower with an above average harvest. The finished buds at a distance smell mostly sweet with a light herbiness, but when broken apart, a properly-grown Cheese releases its true funky scent. The flavor translates particularly well when smoked or vaporized, similar to the famous Diesel family as well as other popular varieties like Bubba Kush - it hangs in your mouth quite a while after smoking and seems substantially different than 95% of cannabis you will consume. Whether you're a fan of the flavor or not, it does at least deserve credit for being unique and having a strong, distinct quality rather than one that gets muddled after the first hit. Like most Skunk phenotypes, the Cheese does lean Sativa in terms of effect, but it has a definite "stoney" side, especially as the effect progresses. The "EXODUS UK Cheese" clone-only version definitely has a stronger Sativa influence than the from-seed versions produced by Big Buddha and others, which generally use an Afghani-based male line and come with a heavier effects package. It is not the most potent strain in the world, but it carries a moderate effect through 2 hours, tending to relax more at the end than at the beginning. Happy, relaxed, and goofy, the Cheese is a definite throwback type of herb that recalls the early days of cannabis breeding and deserved to be tried by anyone serious about tasting the entire rainbow of the cannabis spectrum. -Ry Prichard

HISTORY OF THE ORIGINS OF CHEESE: Cheese is regarded as the most famous variety – if not the only one that the majority of folks know about – originating in the United Kingdom. Single-handedly carrying the torch for ‘British weed’, the Cheese has a storied past that is directly attributable to two different breeders, Big Buddha Seeds and the Exodus crew – a.k.a. the ‘Luton Massive’. Rumour has it that, back in 1988 or 1989, a special female phenotype was selected after growing a pack of original Skunk #1 from The Seed Bank (pre-cursor to the Flying Dutchmen and Sensi Seeds) in the Chiltern area of England. The scent was particularly dank and cheesy, while the large buds were impressive and sturdy. This selection was cloned and dubbed ‘Cheese’. Some folks speculate that the Skunk #1 selection was then crossed with an Afghani or Northern Lights, due to its spicy undertones and bud structure, although others insist that the original Cheese was simply a specially-selected Skunk #1 pheno. Seven or eight years later, in around 1995, a clone was given to the Exodus crew, a community living near Luton in Haz Hall, known locally as ‘The Manor’. A bastion of tolerance and self-preservation, Exodus was famous for promoting an alternative lifestyle, throwing generous parties, Cannabis cultivation and its support of pot legalisation efforts in the UK. Exodus was also responsible for launching CANABIS, the Campaign Against Narcotic Abuse Because of Ignorance in Society. In the late 1990s, Big Buddha crossed a Cheese clone with a spicy Afghani male known as ‘The Kali’, then back-crossed this result with the Cheese mother plant over the course of two years. Stable genetics resulting in variable, yet desirable, phenotypes offered experienced growers the opportunity to select the perfect blend of sativa and indica, as well as specific flavours, flowering time and yield. This was also the first time that Cheese genetics would be publicly offered in seed form, rather than difficult-to-source clones. HYBRIDS RELATED TO CHEESE: Big Buddha’s Blue Cheese (Blueberry x Cheese) is an indica-dominant gem that provides mostly Cheese genes with a hint of Blueberry, due to a special selection process and growing out copious amounts of progeny. For Diesel lovers, the Chiesel (Cheese x NYC Diesel) combines two of the stinkiest strains in history to offer an extremely unusual, fuel-like flavour with a trippy sativa high. What Cheesewreck (Cheese x Trainwreck) lacks in flavour is made up by its potent couch-lock effect. Old-school aficionados will appreciate Cheesus (Cheese x God Bud), Toe Jam (Cheese x Flo) and Swiss Cheese (Cheese x Swiss Miss), while devotees of Soma should check out SoGouda (Blueberry x Cheese x G13 Haze).

Additional Information

Cheese reportedly tastes and smells like strong cheddar. Despite being Indica-dominant, the strain is said to hit hard and fast. Users' first experience of increased happiness and waves of euphoria is followed by a powerful body-numbing high that leads to increased appetite. A few users report feeling more creative than lazy or tired, but the sedating Indica effect is likely to be the most powerful, resulting in a couch-lock. Side effects include cotton mouth and bloodshot eyes. Some users report paranoia, dizziness, and increased anxiety. The strain retains the mood-elevating qualities of a Sativa and is often used by people dealing with stress and anxiety disorders. The heavy body melt provides relief from chronic aches and pains. Many find it useful for treatment of insomnia. Cheese is also often used by people who need to increase appetite.

Awards    4


1st Copa Cannabis Uruguay (Outdoor Cup)


1st Expogrow 2012


1st High Times Cannabis Cup (Indica Cup)


3rd High Times Cannabis Cup (Peoples Cup)