The Cheese marijuana group many different strain that are distinguished by their unique smell and aroma that recall the flavor of aged cheese, with a very characteristic intensity that usually "stinks" the crop. The terpenes mixture offers flavors as different as salty, acid and rancid mixed with sweet and fruity aromas. For this reason it is a strain suitable for tasters who like this type of strong and different aromas.
In addition to the different aromas offered, this strain also provides a different effect, balanced between relaxing and cheerful and a high yield, fruit of the origin of its genetics (has a significant part of Skunk genetics).
The history of the Cheese strain begins with the creation of the Skunk strain, the the breeding work developed by Sam The Skunkman and his subsequent arrival in Europe, more specifically in the Netherlands. From there his seeds were distributed throughout Europe until reaching the United Kingdom in 88. There, a grower from the southeast of England, working with a Skunk genetics selection, he found a especially productive specimen, with a very penetrating smell, more intense than the other Skunk strains. From that moment, original Cheese was created and from there his clones arrived throughout the United Kingdom. A few years later he began to market Cheese seeds from the hand of Milo Yung from Big Buddha Seeds, and its fame spread around the world.
The taste and aroma, high yield and powerful effect are the ingredients that made this strain one of the favourites among the world's most special tasters.
The fame of Cheese strain reached its peak when it won the High Times Cannabis Cup in 2006.
Within the different Cheese marijuana strain available here to you, there are different specimens that stand out for their characteristics.
In the first place we would like to present the original Cheese, that is available in our catalogue by the hand of Dinafem Seeds. Fruit of the crossing between a Skunk UK and an Afghan the result is a delicious strain and a fair representation of the winning clone of the HTCC 2006.
Another strain to highlight is Barney's Farm's Triple Cheese, a new interpretation of the Cheese strain strains. In this case we can expect an even more intense taste of cheese added to huge yields that no grower will want to miss.
Last but not least, the Big Buddha Cheese Automatic, from Big Buddha Seeds. In this case we are talking about the original Cheese clone as obtained by Milo Yung but crossed with a Ruderalis that gives it the ability to autoflower. The original cheese flavor is ready in only 9 weeks.