Cheese Seeds
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Potency as listed by the seed bank, not lab tested by us.
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About Cheese
Trace it back and you land in the Skunk gene pool, stabilised with Afghani landrace stock, which is where the heavy build and the sheer bulk come from. British smokers took to it decades ago and never really let go. The smell is the thing people argue about: acrid, fuel-like, with a cheddar funk underneath that puts newcomers off until they actually try it. In the tent it is about as forgiving as cannabis gets, resistant to mould and pests, mostly staying under a metre, with plenty of bud sites and branches strong enough to carry their own weight. Some phenos lean sativa and stretch taller. Run a carbon filter, because this one announces itself.
Genetics
Skunk x Afghani landrace
Flavour and effects
Growing Cheese
- Flowering
- 8 to 10 weeks
- Indoor yield
- 450 to 500g per plant
- Height
- Rarely over 1 metre indoors, up to 2.5 metres outdoors
- Difficulty
- Easy, fine for a first grow
- Climate
- 64 to 79F at 40 to 50% humidity indoors, Mediterranean outdoors
New to growing? The free grow guide covers germination through cure.