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Developed in the UK’s underground plantations, the original Cheese strain first hit the 420 scene in the 80s as a hybrid with Skunk #1 origins and tweaked with Aghani genetics.

 

As you might expect, cheese strains are characterized by that original, stinky dairy aroma. But as a reliably potent parent strain, Cheese has had more of an effect on the cannabis community than just contributing her stench.

 

These days, the deciding factor in whether a strain can be deemed a cheese strain is the presence of Skunk genetics, but at SeedSupreme, we’re just as concerned with high-quality seeds and those all-important effects.

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The history of Cheese cannabis strains

Throughout the decades, cannabis strains have emerged from all parts of the globe. Different cultivars boast varying flavor profiles and a range of effects—none quite as distinctive as the Cheese strain.

 

All Cheese strains are believed to originate in California. Breeder Sam “The Skunkman” birthed the original cultivar as a Skunk #1 phenotype, which he brought over from the Netherlands.

 

Afterward, the Cheese strain rose to fame in the UK at the end of the 1980s. Connoisseurs named the cultivar “Cheese” due to the strong cheddar-like taste and aroma. 

 

For a while, it was hard to get your hands on Cheese seeds, and all the tasty buds came from a clone-only female. Thanks to a few underground UK breeders who crossed the crop with indica strains, the marijuana seeds became easier to find

 

A wide array of Cheese seeds are available to grow nowadays. Home cultivators can choose from a selection of milder variants to the stinky Blue Cheese auto from Barneys Farm. It’s easier than ever to put together a cheese board of your favorite variants.

 

cheese strain

 

What is a Cheese strain?

As the name implies, a Cheese strain is one with the original cultivar in its gene pool. These unique-smelling cannabis variants boast a spicy and savory profile—very different from the usual sweet, fruity, or herby weed aromas.

 

Prominent terpenes in many Cheese strains include caryophyllene, linalool, limonene, and myrcene. The terps blend to form the intense aroma that brings so many Cheese fans back for more.

 

You'll find a delectable choice for any palate, from a sweet Cheese strain to those with a strong Blue Cheese taste. 

 

Dessert lovers even get the chance to savor the richness with Blueberry Cheesecake. The smooth and silky flavor of your favorite snack takes the edge off the stinky fragrance, which sometimes takes a bit of getting used to.

 

As your Cheese weed plant develops and produces chunky nugs, potent trichomes cover their surface. Expect a relaxing and blissful buzz to send you off to dreamland when you puff on this stuff. Some medicinal smokers report help with pain, anxiety, and depression.

 

cheese strain



Where did Cheese come from?

As we mentioned earlier, the original Cheese strain comes from California. Sam “The Skunkman” brought back Skunk #1 seeds from the Netherlands and bred Cheese. 

 

Many in the 420 community associate the cultivar with the UK, where it boomed late in the 80s. It continues to be a favorite there, and many variants arose from the OG, like Triple Cheese and the Cheese Whiz strain.

 

How to grow Cheese

Interested in getting your hands on some Cheese seeds to grow your own? You’ll be happy to hear these crops thrive under the right conditions and provide very decent yields to reward your efforts. Thanks to their hardy nature, these plants develop well indoors or out and can handle humidity fluctuations. 

 

To get the most from your indica dominant Cheese weed plant, maintain a temperature of 70–80°F indoors. Most indicas remain short as they grow, but some cheesy cannabis can reach 6.5 feet tall. If you’re limited on space, implement topping or use a ScrOG net to make the most of the small area.

 

If you don’t have much room and want a tiny cultivar, Royal Queen Seeds Cheese auto develops into a compact Cheese strain—ideal for closet grows. Watch out for their bushy nature, as with all cheddar-like strains. Prune to promote airflow and maximize bud production.

 

Plant your Cheese seeds outdoors and let them reach for the skies. In the open, crops prefer a Mediterranean or Continental climate but can withstand harsh weather if needed. 

 

Most Cheese strains flower in around 8–9 weeks and boast generous yields. Expect to reap an average of 19–23 ounces per square meter indoors or a hefty 28 ounces per crop outside.

 

Strain effects

Cheese strain fans prefer to toke on this old-school classic in the late afternoon or evening. As an indica, the effects are mostly physical and sedative—ending in a complete knock-out.

 

After the first puff or two, sheer bliss fills your being, and you feel on top of the world. Any negative thoughts dissipate, and your mind clears. A soft tingling sensation tickles the back of your head and works its way down your neck. 

 

Before long, your whole body is full of warm fuzzy feelings, and you melt into the couch. Tension leaves your muscles, and complete relaxation takes hold. 

 

The Cheese strain effects last for hours, so smoke a few hours before bed if you want to get the ultimate night’s sleep. As you slowly succumb to the calming effects, you eventually let go and drift into slumberland until morning

 

Medical marijuana users also love Cheese strains and mention how they help them find relief from several conditions. The uplifting sensations may help consumers with anxiety or stress. Tokers attest to the deep relaxation helping with chronic pain and muscle spasms.

 

All Cheese strain offspring hold a similar effect profile. The extent of the couch locking effects depends on which cultivar Cheese was bred with—but most send you to sleep after your session.

 

Negatives

Like most cannabis cultivars, the Cheese strain may induce cottonmouth or dry eyes. These are easy to control—drink plenty of fluids as you toke and use over-the-counter eye drops.

 

Due to the moderate THC levels, it’s hard to overdo it with Cheese strains. If you enjoy a puff too many, you might experience some anxiety or paranoia. Any newcomers should toke low and slow to keep these sensations at bay.

 

This cultivar is ideal for evening use. Smoking in the morning or during the day could hinder any tasks you have as you’ll feel too sleepy.

 

Strain flavors

The original Cheese strain is full of cheddary flavors. When toking on this classic cannabis, you also pick up hints of nuts and earth, common in many kinds of cheese around the globe. 

 

The accompanying fragrance is sometimes overwhelming, but when the silky smooth, creamy smoke glides down your throat, you’ll see what all the fuss is about. Many consumers comment how the Cheese strain is an acquired taste, but the cured cheese and buttery taste soon win you over.

 

Other variants differ slightly in their flavors but usually hold the cheesiness of the original. The Big Buddha L.A. Cheese cultivar blends the old-school flavors with lots of spicy Kush, just like the Cheese Kush variant.

 

Another Big Buddha classic, Freeze Cheese, is sweet and flowery. The Gorilla Cheese strain boasts stronger flavors, almost like blue cheese. Whether you love mild cheeses or stronger cheddars and blues, you’ll find a cultivar for you.