Cheese is a classic indica-dominant strain that has become popular due to its unusual fragrant characteristics. Dubbed the “stinky socks” of strains, this plant has gained notoriety for being a solid relaxant and a reliable high-yielding strain to growers. It is known for being a potent mood-elevator that can leave you in stitches over something you can’t even remember.
|Sativa/Indica %||Indoor Yield||Outdoor Yield||Flowering Period|
|40% / 60%||14oz/ m2||21oz/ plant||9 – 10 weeks indoors, mid-October outdoors.|
Our Cheese Strain Review
This notoriously stinky strain is renowned for its unique sour-cheesy aroma. Cheese was reportedly created in the 1980’s, when a Skunk #1 phenotype was merged with Afghani indica genetics, resulting in one of the most pungent strains available today.
Cheese is a well-known hybrid that is uniquely flavored, and is popular for being a smooth indica-dominant chill-out strain. This plant boasts of above-average THC levels and a strangely enjoyable musky flavor, that is both intriguing and enticing.
Download our free Grow Bible and start growing your own Cheese!
Information About Cheese Strain
|ORIGIN||Skunk #1 mixed with Afghani indica|
|EFFECTS||Relaxed – 10|
Happy – 9
Euphoric – 7
Uplifted – 7
Hungry – 5
|FRAGRANCE||Cheese, earthy, herbal, pungent, sweet|
|FLAVORS||Cheese, earthy, pungent, buttery, creamy, skunky, sweet, woody|
|ADVERSE REACTIONS||Relaxed – 10|
Happy – 9
Euphoric – 7
Uplifted – 7
Hungry – 5
|MEDICAL||Stress – 10|
Pain – 9
Depression – 7
Insomnia – 6
Lack of appetite – 5
|FLOWERING TIME INDOOR||9-10 weeks|
|FLOWERING TIME OUTDOOR||Middle of October|
|THC CONTENT %||14%-20%|
|INDICA/SATIVA %||60% / 40%|
|INDOOR YIELD||14 ounces per square meter|
|OUTDOOR YIELD||21 ounces or more per plant|
|CLIMATE||Sunny mediterranean climate|
|RESISTANCE TO DISEASE||High|
* 10 is the highest
* 1 is the lowest
This strain’s indica roots make sure that every punch is a knockout. Cheese is a potent stress-reliever, leaving you relaxed and calm after just a few puffs. Afterwards, you will feel a strong urge to smile and giggle, and a wave of happiness will surround you and make you feel uplifted.
Cheese can induce a light feeling of euphoria, being a powerful mood-elevator, and you might feel the urge to be creative and feel inspired. Often, because of it being indica dominant, you may feel slightly lethargic and tired and in some cases even succumb to a heavy couch lock.
Many users enjoy Cheese because they need a day off on the couch, daydreaming and enjoying a case of the munchies.
This indica is certain to increase appetite and have you combing through your pantry for something snackable.
This strain’s scent can only be described as extreme. Cheese is so poignantly named due to its strong cheesy odor, something that is definitely hard to hard. It boasts of a hefty earthy whiff that is mixed in with a certain cheddar-cheese like aroma. Mixed with a little sweetness and herbal, this strain is guaranteed to be noticed once it enters a room.
Cheese definitely also reminds you of what it’s named after, when you smoke it. This indica tastes quite buttery and pleasant, and if you can appreciate the taste of cheese, or even favor it, then you will absolutely fall for this strain. It tastes creamy and sweet and at the same time will create a skunky flavor in the smoke that will stick to your tongue long after you have exhaled.
Cheese can be a little uncomfortable to smoke at first, as it will make you burst out into a cough and make your throat feel slightly itchy. A case of dry mouth may be observed afterwards, as well as itchy eyes due to them feeling slightly dry.
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In rare cases, you might feel a little dizzy at first, after smoking Cheese, and a mild headache can sometimes appear out of nowhere. If you consume too much of this indica, you may also experience a little paranoia – this is especially true for those who are first-time or occasional cannabis smokers.
Because Cheese is a mood-elevating indica, it is often used by patients who struggle to regulate their stress levels that come from having a fast-paced high-pressure lifestyle.
This strain is particularly successful and helping manage those feelings of nervousness and can help ease the negative thoughts you may have. It is a great strain for the management of pain. Because it is so good at relaxing and unwinding, it is thought of as a suitable strain to smoke if you have any chronic pains that need to be addressed.
This indica can help soothe the minor aches and and will make you feel like you are floating on a cloud after only a few puffs. Mood disorders have also been known to successfully be treated with this strain. Cheese can help regulate feelings of hopelessness and anxiety, with a sudden influx of happiness and a general euphoric state.
Because of its penchant for inducing the munchies, Cheese may also be used to treat a lack of appetite that may stem from cancer treatment such as radiation and chemotherapy.
Growing this generously-flowering strain has been said to be very easy. Even amateur growers can have great success with this strain. Cheese does prefer to be cultivated indoors, however, when kept outside, this plant likes a balmy mediterranean climate that includes lots of sunshine and warmth.
Cheese flowers and is ready for harvest around an average of 9-10 weeks. This indica can yield around an estimated 14 ounces per square meter of plant that is cultivated in a well-optimized indoor setting. Shop our Cheese autoflower seeds here.
Our free little Harvest Guide will help you determine the best moment to cut your plants. Download it here.
This strain generally yields higher in an outdoor setting. Cheese is quite resistant to common molds and pests, and is ready for a harvest around the middle of October. A yield of the strain can consist of an estimated 21 ounces per plant.
FAQ About Cheese Strain
Cheese yields 14oz/ m2 indoors and 21oz/ plant outdoors.
From 14% to 20%
Cheese was created in the 1980’s, by mixing Skunk #1 with Afghani indica.
Have you ever smoked or grown your own Cheese? Please let me know what you think about this marijuana strain in the comments below.
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The founder of I Love Growing Marijuana, Robert Bergman, is a marijuana growing expert that enjoys sharing his knowledge with the world. He combines years of experience, ranging from small-scale grows to massive operations, with a passion for growing. His articles include tutorials on growing... [read more]
Cheese Strain Review
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