Cheese is an indica-dominant hybrid strain (60% indica and 40% sativa) which originated in the United Kingdom from the mix between the Skunk #1 phenotype and renowned Afghani indica. Due to its indica dominance, it has a THC content ranging from 14% – 17%. Cheese has a CBD level of 1.00% with cheesy, earthy, pungent, buttery, creamy, skunky, woody, and sweet flavors. This strain also tastes and smells like strong cheddar, thus the name “Cheese”.
The Cheese strain’s easy growth level permits it to be grown both outdoors and indoors and is better grown in an atmosphere between 70-80 degrees Fahrenheit. Preferably, it should be grown indoors as it can withstand humidity fluctuations and requires no unique nursing requirements. Cheese cannabis strain flowers in 8-9 weeks and grows in bushes making it an excellent candidate for the Screen of Green, as its yield can be increased by trellising the plant. This cannabis strain has a yield of about 14 ounces per square meters when cultivated indoors and 21 ounces per plant when cultivated outdoors.
What Consumers are Saying:
Cheese strain users have reported it to have both negative and positive effects on consumers.
- Feelings Of Euphoria
- Boosts Energy Levels
Potential Medical Benefits
Below are a list of conditions that Cheese may be helpful in managing. We have selected these conditions based upon two sources: reviews from consumers who report using the strain to manage these symptoms, and/or substantial scientific evidence suggesting that its dominant terpenes may help manage the conditions listed below.