The Cheese Feminized has now been re-engineered by crossing it with an Afghan male. This cross has stabilized the strain and made it more robust, deals well with cold and stress. Uplifting old school smoke with attitude.
|FLOWERING TIME||8-10 WEEKS|
|TYPE / OUTDOOR||INDOOR/OUTDOOR|
|OUTDOOR HARVEST||LATE SEPTEMBER|
|PLANT HEIGHT||MEDIUM 100cm-180cm|
Since emerging onto the marijuana scene in the early 90's few strains have offered such a distinctive taste. Closer to parmesan than cheddar, the Cheese flavour is unmistakeable. The skunk genetics mean that the classic Indica body stone is apparent from the first hit. This will create a real couch lock with anything more than a couple of tokes leaving you in a cloud of cheesy smoke.
Review by lumberg
Fun grow.. very easy. first grow was in soil using fox farm. The smoke and the taste really peaked after about 1 month of curing. Only pulled a smidge over 4 ounces from 2 plants. so i tried a hydro grow using advanced nutrients. not as pungent but the yield jumped to a little under 8 ounces from 2 plants using 600w hid on both grows.
(Posted on 26/04/2016)
Review by canna
I would've given 5 stars but the strain was not completely uniform. However, that can be a good thing too. If given enough time to veg I believe The Cheese can yield exceptionally well. Tight, dense flowers with good lower growth. The Cheese from MSNL has many varieties some fit for SOG, while others would benefit more from SCROG. The strain does have a nice aroma, smells more like blueberry or grape infused with a limonene scent. They also can handle nutrients exceptionally well. They are fast growers and finished in 58 days at 20% amber. This is perhaps in my top 15.
(Posted on 14/12/2015)
"Everyone loves a bit of cheese"
Review by Nathan
I first tried this in the Dam with my mates. We had such a great time. The flavour you get when smoking it is so cheesy, it's like eating a bag of wotsits
(Posted on 25/09/2015)