Cheese Strain

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.

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.

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    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
    PLANT HEIGHT Tall
    THC CONTENT % 14%-20%
    CBD % 1.00%
    INDICA/SATIVA % 60% / 40%
    INDOOR YIELD 14 ounces per square meter
    OUTDOOR YIELD 21 ounces or more per plant
    CLIMATE Sunny mediterranean climate
    GROWTH LEVEL Easy
    RESISTANCE TO DISEASE High

    * 10 is the highest
    * 1 is the lowest

    Effects

    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-cannabis-strain

    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.

    SHOP CHEESE SEEDS

    This indica is certain to increase appetite and have you combing through your pantry for something snackable.

    Fragrance

    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.

    Flavors

    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.

    Adverse reactions

    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.

    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.

    Medical

    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.

    Medical-Cheese-cannabis-strain

    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.

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      Growing Cheese-Strain

      Flowering Time

      Indoors

      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.

      Outdoors

      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.

      Origin

      1. Afghani
      2. Skunk #1

      FAQ About Cheese Strain

      What is the Cheese strain yield?

      Cheese yields 14oz/ m2 indoors and 21oz/ plant outdoors.

      How much THC does Cheese strain have?

      From 14% to 20%

      What are the origins of the Cheese strain?

      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.

      Robert

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      Robert Bergman

      Robert Bergman is an Amsterdam-based marijuana grow expert who has years of experience from small grows to massive operations. His passion for growing lead him to develop his own Gold Leaf strain. Now, Robert is dedicated to sharing his knowledge with the world.... [Read full bio]

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        12 comments on “Cheese Strain”

        1. I have a Wonderful Cheese Plant, She is a beast. I topped her twice. She spread out with such a wonderful canopy. She was weighed down with plant yoyo’s for Low stress training also. ALL LED. Hoping to get about 1.5 lbs and she is about 3 ft wide. On week 5. Half way there~YAY

        2. I am just starting to day my 4th month of a gorilla grow here in the north of the u.k.i have 8 cheese plants and i topped them at about4.half foot and their growing real well.i started them in doors under a 125 watt blue c.l.f for 4weeks the give them a week under a 600 watt dulespec then started to move them out doors on the 4 june 2017 (MY BIRTHDAY ) and moved them 2 bye 2 over aweek.i topped them about 2 half months out doors.i,m feeding them canna veg and real. Soon their going on canna flora and canna bloom.the only pest problem i have is not living on the plant it,s migits at night nibbling the top canapay so i sprayed them with garlick last night.things going grate

        3. Growing cheese right now clone 3 months old very good grow she is a beauty so fluffy so dense so much foliage super cropping high stress training perfect even manifold stacked platforms multiple multiple colas bigger by the day very hard tight dense buds will keep updated always smells very amazing especially after watering have 2Clones that I took that I took of cheese they are a month old they are flourishing beautiful little things bigger by the day flourishing cheese

        4. Hi Ste, those two are hard to distinguish as both are almost 50/50 hybrids. The Cheese plants should be a little bit taller but that might be influenced by growing too.

        5. Im trying to grow 20plants first timer,19 are came throw the veg stage im now on first week of flower and so 10cheese along beside 10 white widow,i mixed them up by mistake how do i now which is which

        6. Matt Davis,
          Not really sure what you mean. What are you using in the vegetative period?

          I would recommend you use the same nutrient line for flowering that you used in vegetative cycle. Generally, we use a grow formula for veg., and a bloom formula for flowering.

          Perhaps it would help you to join our support forum. We can help you throughout your entire grow, there. 🙂

          Happy growing.

        7. We have found that if you apply too strong a nutrient solution you can lose the smell. Generally it does not come back except in some cases where you can drop the strength of nutrients and regain the scent. However; In most cases once gone, the smell is gone. Proper curing should allow you a mild tasting smoke. As long as plant is flushed properly prior to harvest.

          I suggest you join our grow support forum, where you can fill out a support ticket and have many answers from our well educated members and grow experts alike. Happy Growing

        8. Hi Robert I have a few. Problems with cheese growing!!! I use terminator n fox farm nutrients but I lose the smell n taste?? Is my grow room too hot? I’m i watering too much? Any info will help I hsve bible! But nothing explains this? Sometimes I open growing room n it’s really lovely smell then it was blue cheese so I gave them tdn weeks as thc crystals stayed clear! Wen I cut down it wasn’t sticky or smelly? If I cure proper will I get the aroma n taste back? Also I dry at temp that is given 65 to 75 degrees 50 percent moisture in a big space but my BIG LONG COLAS still dry in 3 days?? I’m growing well I can’t keep the aroma n taste any ideas? Thanks!

        9. hj,can you tell me the best soil and nutes for feminised blue cheese,help me first timer and old .