Cheese (Greenhouse) feminised

This feminised cross between Skunk and Kush, coming from the UK, won the first prize in the Indica Cup HTCC 2006. It has an intense, very dominant musky and earthy flavour. Strong body stoned, with bursts of mental energy.

Cheese is a unique strain which was, until now, only available as a clone. Like many cannabis strains the history and origins of Cheese are somewhat confused and distorted. Cheese originated in 1988-89 as one unique female phenotype out of Skunk No. 1 grown somewhere in the Chiltern Hills. This one plant produced impressively large buds and had a very distinctive cheesy odour. It was quickly cloned and named Cheese.

Around 1995 a Cheese clone was passed on to Exodus, an alternative community living in Haz Hall on the edges of Luton. Exodus organised free parties, championed the legalisation of cannabis, grew cannabis themselves and protected each other from the law. They also started CANABIS (Campaign Against Narcotic Abuse Because of Ignorance in Society). Because of all the people that passed through the Exodus community many clones were handed out to visitors and the strain continued to grow in notoriety.

For many years Cheese has passed around an underground network of growers in the UK, helped by Exodus and others.

It is now available for the first time as a feminised strain!

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.