Cheese

Brilliant discoveries are often made through a series of coincidences and a combination of circumstances. Here at KADAMA, we are truly pleased to say that such events once occurred with the original Cheese, giving the cannabis industry a plethora of unique hybrids with a complex and memorable aroma, as well as a long list of other obvious benefits. By creating the Cheese family with unique genetics, this strain has been duly appreciated by the community of breeders, growers, and consumers who have honored it with numerous international awards.

A Glimpse into History and Characteristics

The legend of Cheese is linked to the name of the eminent Californian breeder known as Sam Skunkman. He is credited with creating Skunk #1, which became the backbone of a strain that reigned supreme for a long time throughout the "cheese fever" gripped territory of Great Britain. Seeds supplied by Sam, who was working in the Netherlands at the time, crossed the Atlantic and reached London. No one knows how it happened, but one of the seeds gave birth to a very unusual phenotype that subsequently became a local celebrity among a wide circle of people devoted to the clandestine culture of weed growing. Initially a clone-only variety, the proximity of continental Europe determined the strain's future, and soon Cheese, with its recognizably British flair but already in seed form, returned triumphantly to Europe. Afghani indica genetics were added to increase productivity and stamina, and the result quickly gained worldwide popularity.

A feminized photoperiod Indica-dominant (80/20) Cheese shows stable immunity to pathogenic bacteria, is relatively easy to maintain and offers high yields. The flowering stage lasts 7-9 weeks and the plant reaches a height of 140-160 cm (55-63 inches). Outdoors it can stretch up to 2m (6.5 ft) and produce about 600 g (21 oz) of dense, incredibly resinous and intensely fragrant flowers. Indoors, a diligent grower can safely harvest 400-500 g/m² (14-18 oz). THC content in dried buds reaches 18-20% and a broad terpene profile creates an original and very unusual palette of flavors and aromas.

Flavor and Aroma

The piquant flavor of aged cheese blends harmoniously with spicy and peppery notes, complemented by pronounced creaminess, earthiness, and a bold, penetrating skunk aroma. The smoke is smooth, the flavor slightly pungent, with a pleasant sourness and a slight sweetness on exhalation.

Recreational and Medicinal Use

This strain is not for the casual smoker, but for experienced enthusiasts who appreciate the effects that manifest themselves from the first toke. All in all, Cheese delivers a pleasant and relaxing high that begins with a slight tingling sensation and the spread of refreshing energy throughout the body.

The therapeutic effects of Cheese easily relieve pain, anxiety, stress, depression, insomnia, and loss of appetite.

Cultivation

Hassle-free cultivation, tolerance for beginners' mistakes and adaptability to a variety of growing environments make this strain extremely popular among growers. In addition to maintaining an optimal environment and constant monitoring of the pH and ppm (EC) levels of both the nutrient solution and the runoff water, KADAMA experts recommend the installation of a high-performance ventilation system equipped with a heavy-duty carbon filter. You get the idea when Skunk genetics reveal their aromatic potential at the start of the pre-flowering stage. During flowering, the smell is not the right word for it; the plant will stink up the whole place.

For planting, use a pot that holds at least 20 liters (5.3 gallons). Organic growing is the best option for beginners. Inert substrates and hydroponic systems are more appropriate for experienced gardeners. When using mineral fertilizers, remember to flush the root system 7-10 days before harvest.

FAQ

When is the right time to harvest the crop outdoors?

Mid-October.

What is the strain’s CBD level and the primary terpene profile?

Exceptional flavor and aroma as well as potential therapeutic benefits are provided by less than 1% CBD and a broad terpene profile with major terpenes including caryophyllene, humulene, limonene, myrcene and nerolidol.

What is the best location to grow this strain?

Cheese adapts equally well to any space, but the best choice for unlocking the strain's potential will be outdoors, provided your climate is warm and moderately humid with plenty of sunny days.