With relaxing, euphoric effects, a buzzing body high and the ability to kick your appetite into overdrive, Cheese is the whole package. This unique cannabis strain is loved by recreational and medical marijuana consumers alike – and yes, it really smells and tastes of cheese.
Cheese, a product of the well-known Skunk #1 and Afghani varieties of cannabis, first appeared in the United Kingdom in the 1980s. Since then, this marijuana strain has made quite the name for itself on the West Coast of the United States. Appropriately named, this cannabis strain smells and tastes of cheddar cheese. Cheese’s sharply sour and pungent smell can be off-putting to some, but this is a novelty that most cannabis consumers should experience at some point in their lives.
Consumers who are able to conquer Cheese’s pungent tendencies will be in for a textbook marijuana high: Expect euphoria coupled with a full body melt and a powerful case of the munchies. Because of these properties, Cheese is best used when you’ve got some time to kick back, relax and enjoy all of the sensations this cannabis strain has to offer. Cheese’s body-numbing effects and its ability to stimulate appetite have made it popular in the medical marijuana world. This strain offers relief from nausea, insomnia and various types of pain, making it a therapeutic boon for cancer patients and many others.
Effects of Cheese Marijuana Strain
This strain’s indica roots make sure that every punch is a knockout. Cheese is a potent stress-reliever, leaving you relaxed and calm after just a few puffs. Afterward, you will feel a strong urge to smile and giggle, and a wave of happiness will surround you and make you feel uplifted.
Cheese can induce a slight feeling of euphoria, being a powerful mood-elevator, and you might feel the urge to be creative and feel inspired. Often, because of it being indica dominant, you may feel slightly lethargic and tired and in some cases even succumb to a heavy couch lock.
Many users enjoy Cheese because they need a day off on the couch, daydreaming and enjoying a case of the munchies. This indica is certain to increase appetite and have you combing through your pantry for something snackable.
History and origin of Cheese Marijuana Strain
The original cheese was created in the 1980s under mysterious circumstances. Legend has it that Californian cultivator Sam “the Skunkman” moved to the Netherlands to seriously engage in growing. He brought with him the iconic strain of his creation, Skunk #1. This became popular among Dutch cultivators because of its quick turnaround time. A recurring problem, however, was that the smell from the plants was too strong; so strong it would be hard to avoid attracting unwanted attention. When one batch of Skunk seeds found its way to the UK in 1988, something peculiar happened.
A cultivator in South East England found that the resulting plant had a distinctly cheesy stench. Noting the massive yields from this plant, they cloned it and saw its success spread throughout the UK. It proliferated at several festivals and alternative communities throughout the 1990s, becoming the strain of choice for those in the budding rave scene. Whatever happened to that batch of seeds, it resulted in creating a Cheese cannabis plant. The strength of its taste and it’s high led to increased demand. Today, it’s pretty common throughout the UK and in any jurisdiction where cannabis is legal.
More information on Cheese Marijuana Strain
Cheese is world famous, along with the strains that were used to create this hybrid cultivar. Today, there are all kinds of cheese strain, which are based on the genetics of the original cheese. Cheeses are known to have a spicy, savory taste, in contrast to the sweet, fruity and vegetable flavors found in some other strain. The terpenes of the cheese are actually very different and together form a powerful, pungent odor. The rancid smell of octanoic acid merges with the sweet, fruity tones of methyl tert-butyl ether and ethyl methyl acetic acid. There is also isovaleric acid, combining with more foul-smelling terpenes like hexanoic acid (which smells of barnyard animals) and methyl mercaptan (which smells like rotten cabbage).
That sounds like quite the crowded and eccentric palate. Indeed, this combination of aromas is not to everyone’s taste. However, in the same way, that cheese that tastes delicious can smell horrible, cheese strain has their appeal. There is, after all, an umami effect with Cheese strains; a sensation of a smoother taste that takes the edge off the strong aromas.
Cheese also produces many THC-potent trichomes, delivering a relaxing, blissful high. It is employed in the relief of pain, anxiety, and depression, as well as in restoring appetite. It makes sense that this specialty would become so popular.
The intense, persistent and indica-like qualities of cheese marijuana resemble a quality cheese. Obviously, there’s more than flavor to this strain and the abundance of thick crystals which cover the flowers of this fine genotype are another reason Cheese cannabis is so well-loved. Cheese seeds produce a strain that imparts a perfectly balanced physical and cerebral effect when smoked. Cheese delivers a significant degree of CBD which softens the level of THC found in the harvest. With an 8 week flowering period and copious heavy yields, this strain is considered within the top 10 by all the coffee shops in Holland and has been awarded the High Times Cannabis Cup.
The shape of this strain is languid, with broad foliage and slim stalks, an heirloom from its Skunk influence, and the flowers it develops are lush and numerous. The Cheese cannabis strain was originally reared within an underground culture in the United Kingdom, as part of an organized property rights project called Exodus. In the nineties, the Cheese cannabis strain became a focus for marijuana cloning undertakings which was to a degree tolerated by local authorities and which produced a cannabis strain which is now regarded as no. 1 in the United Kingdom. Cheese seeds have been widely crossed and experimented with, and different genotypes include cheeses called Chiesel, Confidential Cheese, Exodus Cheese and Cheese Tease.
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Appearance, Taste, and Aroma of Cheese Marijuana Strain
This strain has less color variation than a lot of strains covered previously, with the buds looking almost a solid nuclear-green upon first glance. When you look more closely at the nugs, you will see that the pistils are light and orange in color and very spindly, not apparent or wild. The strain consists of tight buds that have been trimmed wonderfully, leaving little but a few bases of leaves dotted about. The buds glisten a reasonable amount, especially when you consider the fact that cheese never tests above 16%, generally sitting between 10-15% THC. This means cheese has only just over half the THC content of some cannabis strains on the market. It is worth noting that there are some very strong cheese crosses that contain more THC; however, cheese is generally regarded as a mild to moderate-strength strain, and one which can be enjoyed during the daytime as well as for an evening smoke.
If dankness was a currency, cheese would be rich like a king. This strain smells so strongly that it is advised to use a carbon filter if growing this, as it can begin to smell quite strongly before the flowering phase. This strain’s scent can only be described as extreme. Cheese is so poignantly named due to its strong cheesy odor, something that is definitely hard to hard. It boasts of a hefty earthy whiff that is mixed in with a certain cheddar-cheese like aroma. Mixed with a little sweetness and herbal, this strain is guaranteed to be noticed once it enters a room.
Cheese definitely also reminds you of what it’s named after when you smoke it. This indica tastes quite buttery and pleasant, and if you can appreciate the taste of cheese, or even favor it, then you will absolutely fall for this strain. It tastes creamy and sweet and at the same time will create a skunky flavor in the smoke that will stick to your tongue long after you have exhaled.
The Effects of Cheese Marijuana Strain
Cheese can be a little uncomfortable to smoke at first, as it will make you burst out into a cough and make your throat feel slightly itchy. A case of dry mouth may be observed afterward, as well as itchy eyes due to them feeling slightly dry.
In rare cases, you might feel a little dizzy at first, after smoking Cheese, and a mild headache can sometimes appear out of nowhere. If you consume too much of this indica, you may also experience a little paranoia – this is especially true for those who are first-time or occasional cannabis smokers.
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Flowering Time: Growing Tips
How to grow Cheese Marijuana Strain
Growing this generously-flowering strain has been said to be very easy. Even amateur growers can have great success with this strain. Cheese does prefer to be cultivated indoors, however, when kept outside, this plant likes a balmy Mediterranean climate that includes lots of sunshine and warmth.
Cheese marijuana strain tends to result in a plentiful yield of buds with THC contents around 17%. Cheese strains are resilient and flower over a period of around 8–9 weeks. This strain can handle fluctuations in humidity, but make sure the temperature stays between 21–26°C or 70–80°F.
When given enough light and room to flourish, Cheese strains can exceed 200cm in height. If growing indoors, make sure you have enough space or feel confident with training techniques to reduce height. Furthermore, you could sidestep the space issue entirely with Royal Cheese Automatic. Most Cheese strains grow bushy so some light pruning/defoliation may be helpful to maximize bud production. Similarly, the ScrOG (screen of green) method can help optimize bud potential, which you can read all about in our guide.
Overview of the flowering time
Cheese flowers and is ready for harvest around an average of 9-10 weeks. This indica can yield around an estimated 14 ounces per square meter of plant that is cultivated in a well-optimized indoor setting.
This strain generally yields higher in an outdoor setting. Cheese is quite resistant to common molds and pests and is ready for a harvest around the middle of October. A yield of the strain can consist of an estimated 21 ounces per plant.
Medical Use and Benefits
Health benefits of Cheese Marijuana Strain
Because Cheese is a mood-elevating indica, it is often used by patients who struggle to regulate their stress levels that come from having a fast-paced high-pressure lifestyle. This strain is particularly successful and helping manage those feelings of nervousness and can help ease the negative thoughts you may have. It is a great strain for the management of pain. Because it is so good at relaxing and unwinding, it is thought of as a suitable strain to smoke if you have any chronic pains that need to be addressed.
This indica can help soothe the minor aches and will make you feel like you are floating on a cloud after only a few puffs. Mood disorders have also been known to successfully be treated with this strain. Cheese can help regulate feelings of hopelessness and anxiety, with a sudden influx of happiness and a general euphoric state.
Because of its penchant for inducing the munchies, Cheese may also be used to treat a lack of appetite that may stem from cancer treatment such as radiation and chemotherapy.
Overview of the benefits of Cheese Marijuana Strain
This marijuana strain offers medical marijuana patients all of the medicinal benefits they would expect from Skunk #1, plus additional Indica leaning benefits. Cheese might be in the name, but this strain is more of a medical army.
- Medical consumers tend to like cheese marijuana strains to relieve pain and muscle tension
- Those marijuana patients who have difficulty sleeping will find that this strain is an effective remedy for insomnia, especially at higher doses.
- Medical marijuana patients with a high enough tolerance to hold off this strain’s sleepy effects will find themselves feeling talkative, which can be nice for those looking to overcome social anxiety.