Sour Cheese Strain

Sour Cheese is a descendant of a mix of Cheese and Diesel, and is a strain that represents its parental effects very well. This sativa dominant hybrid is extremely enjoyable and highly recommended to both recreational as well as medicinal users for the positivity and light it promotes in our emotions.

Sativa/Indica % Indoor Yield Outdoor Yield Flowering Period
60% / 40% 21oz/ m225oz/ plant8 weeks indoors, mid-October outdoors.

Sour Cheese is a pungent and wildly aromatic hybrid that is said to have been created out of the crossing of two distinct strains, Cheese and Sour Diesel. Some claim that this hybrid is a result of an addition of Strawberry Diesel, adding to the mystery of its exact origins.

This slightly sativa dominant hybrid is a vibrant and creative way to pass your time, as Sour Cheese is cerebrally stimulating and all about promoting the good vibrations. Ideally smoked at any time of the day, this strain is best enjoyed in good company, with inspiring music and conversation surrounding you.

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    Information about Sour Cheese:

    ORIGINCheese mixed with Sour Diesel (or Strawberry Diesel)
    EFFECTShappy – 10
    talkative – 8
    energetic – 8
    euphoric – 7
    uplifted – 7
    ADVERSE REACTIONS (NEGATIVE)dry mouth – 10
    dry eyes – 6
    paranoid – 5
    dizzy – 3
    headache – 1
    FRAGRANCEcheesy, diesel, sweet, pungent
    FLAVORScheese, diesel, blue cheese, sweet
    MEDICALstress – 10
    depression – 9
    nausea – 8
    pain – 5
    eye pressure – 4
    FLOWERING TIME INDOORS8 weeks
    FLOWERING TIME OUTDOORSmid October
    PLANT HEIGHTTall
    THC CONTENT %18%-24%
    CBD %0.10%
    INDICA / SATIVA %40% / 60%
    INDOOR YIELD21oz/ m2
    OUTDOOR YIELD25oz/ plant
    CLIMATEwarm and dry outdoor climate
    GROWTH LEVELeasy
    RESISTANCE TO DISEASEresistant to common molds and mildew

    * 10 is the highest
    * 1 is the lowest

    Effects

    Sour Cheese is a great choice for a social gathering, as this pungent flower is all about bringing people together and sharing their good energy and thoughts. This strain will undoubtedly raise your happiness levels, making you want to inspire and be inspired by those around you.

    This sativa dominant plant can make even the greatest introvert feel more talkative and in the mood to socialize, and if you share this smoke with a group of people, you will feel the lightness and optimism buzzing in the air quite instantly.

    Sour Cheese can also give you an added push to feeling motivated and freshly inspired thoughts. Sour Cheese is most definitely the right choice if you are looking to feel joyous and happy, and want to indulge in a high that will truly make you feel euphoric and uplifted. This strain is ideal for those weekends when you want to relax without being glued to the couch and unable to be physically active.

    Fragrance

    Sour Cheese is an extra cheesy smelling variant, with an aroma that will tickle your nose hairs and wet your appetite. This strain is both sweet smelling but also practically reeks of diesel, with a pungent fragrance hanging in any room that in enters, even long after it exits.

    Flavors

    This strain is extremely flavorful, and has a unique blend of blue cheese and sweetness that will confuse you and then delight you. Sour Cheese has an almost savory smoke, with a strong note of diesel present, and a sweet and cheesy taste sticking to your tongue on the exhale.

    Adverse Reaction

    Sour Cheese has some side effects that we can thank its potent parents for. This strain packs quite a punch and it comes as no surprise that to some users, that punch might be a little more than they can handle.

    A standard dry mouth and dry eyed sensation is likely to affect you when smoking this strain, with some users also claiming that they can feel slightly overpowered and paranoid at times. Sour Cheese may leave you feeling dizzy due to its high THC levels, and in some rare cases you may even end up with a mild headache.

    Medical

    Sour Cheese is a very powerful smoke that has made a mark in the medical cannabis scene due to its multiple purposes from healing mood related conditions to pain. This strain is most used by patients who suffer from chronic stress disorders and need a little help in feeling more optimistic and free from their worries.

    We don’t currently sell Sour Cheese seeds. Check out other sativa dominant seeds in our marijuana seed shop.

    Long time depressive patients can find relief with the help of this strain, as it can make them feel more clear headed and less sensitive towards negative energies that may be getting them down. Sour Cheese can allow these patients to breathe in and out easier and make them feel less weighed down.

    Sour Cheese can help ease chronic pain too, helping soothe those who suffer from backaches, joint pains and migraines, as well as eye pressure and glaucoma, as it is also anti-inflammatory. Nausea that may be caused by radiation and other chemical treatments, can be reversed with the help of this appetite-increasing strain.

    Growing

    Sour Cheese is quite easy to grow, and yields pretty high, making it a rewarding strain for both novices and veterans to cultivate.

    It is naturally resistant to most molds and mildew and can resist many common diseases and parasites.

    Flowering Time

    Indoors

    This strain can be expected to yield an average of about 21 ounces of bud per square meter planted. Sour Cheese grown indoors should take an average of about 8 weeks to flower and be ready for harvest.

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      Outdoors

      Sour Cheese grown outdoors can yield around 25 ounces of fresh bud per plant during harvest. This strain should be ready and ripe for plucking around the middle of October, for best results.

      Origin

      1. Cheese
      2. Sour Diesel
      3. Strawberry Diesel

      FAQ About Sour Cheese Strain

      What is the Sour Cheese strain yield?

      Sour Cheese yields 21oz/ m2 indoors and 25oz/ plant outdoors.

      How much THC does Sour Cheese have?

      From 18% up to 24%

      What are the origins of the Sour Cheese strain?

      It is believed that Sour Cheese was created from a mix between Cheese and Sour Diesel, with some claiming that Strawberry Diesel was also added to the mix.


      Have you ever smoked or grown your own Sour 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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        3 comments on “Sour Cheese Strain”

        1. I’m coming doI’m coming down to the end of growing Sour cheese, I’m reallyi’m really curious as to what the flowering days are not the weeks but the exact day? Most breeders have that info but i cant find it here. Thanks
          Dave

        2. Trey, no question is stupid; However, it does allow us to weigh your experience level. you really need to join our support forum, where we can teach and share practical information with you. We are not set up here to do Q and A and, your questions lead us to questions. What type light are you using? etc, etc… as far as why your plant is not growing taller? If you top a plant it is to make it bushier, not taller. Plant will stretch in flower and gain height. Please join us at support.ilovegrowingmarijuana.com for a better Q and A experience.

        3. i started a sour cheese from germination and it is 4 weeks into growth. i’m growing inside and i’m getting ready to top for second time. this is my first time growing, i’m also growing a white widow. both are about a little over a foot tall (was expecting more in tallness) can i put in natural light for more growth before flowering time? also when should i start cutting light time to 12 hrs. a day to promote flowering or does it start flowering on it’s own? i have no clue so i hope this wasn’t a stupid question.