Cheese is 3 Times Cup Winner! The first Cheese seeds were created in the late 80s from a particularly special clone of Skunk No.1 with a very distinct skunk aroma. Since then Greenhouse has backcrossed the original Cheese strain 5 times and added an Afghan genotype for extra vigour and yield. Good germination rates. Tastes cheesy, pungent, earthy and strong. It is a slow creeper but very intense, very deep stone and long lasting.
1st Seeds Company HTCC 2006
Medicinally effective in pain therapy, appetite stimulation and against insomnia. Indoors, flowering takes 8 weeks, with a yield up to 800 gr/m2. Outdoors, it is ready at the end of September (in the North hemisphere) with a production up to 800 gr/plant. Branchy plant with vine-like growth, needs full support. Good for SCRoG.
|CLIMATE||Indoor / Outdoor|
|EFFECTS||Very stoned, long lasting, It is a slow creeper but very intense.|
|FLOWERING TIME||FLOWERING INDOOR:8 Weeks FLOWERING OUTDOOR: Ready at the end of September, (North hemisphere) .|
|GENETICS||Selected Skunk phenotype (clone only strain from the UK)|
|HEIGHT||Branchy plant with vine-like growth, needs full support.|
|MEDICAL||Yes - Medicinally effective in pain therapy, appetite stimulation and against insomnia.|
|YIELD||Indoor: Up to 800 gr/m2. Outdoor: Up to 800 gr/plant.|