Cheese is one of the most famous and cultivated marijuana strains. It is a selection of Skunk #1 that has a peculiar aroma and flavor of cured cheese that, contrary to what it may seem, is really delicious, like Cheetos. It is easy to grow in the hands of any grower and adapts to any growing technique both indoors and outdoors. It produces very compact and resinous buds, with powerful and very well balanced effects. It is the typical variety to enjoy at any time.

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Cheese is a widely known and multiple award-winning marijuana strain. Its great fame is due to its pronounced aroma and cheese flavor, hence its name.

Since its appearance, there have been many seed banks that have used it for the development of new lines, which always stand out for their unmistakable flavor.

Its full name is UK Exodus Cheese, because it was the UK Exodus collective that found it. And we say that he found it, because it is a selection of Skunk #1 from Sensi Seeds.

Cheese, therefore, is a Skunk, a hybrid with a slight indica dominance developed in the 70’s with genetics from Afghanistan, Mexico and Colombia.

How to grow Cheese

Cheese marijuana seeds are very easy to grow and resistant as a good Skunk. It is possibly one of the simplest varieties and one that admits more errors, ideal for beginners.

When germinated outdoors in early spring, it reaches a height of 2-2.5 meters. Its morphology is typical of pyramidal Indica with short/medium internodes and dark-colored leaves.

Flowering usually begins between late July and early August. It is harvested during the first half of October .

Indoors, it adapts to any cultivation technique. In SOG from cuttings, it produces thick, easy to manicure, thick sticks. And in SCROG it covers large cultivation spaces in a few weeks.

If they are switched to flowering with a height of about 30-40 cm, they will eventually grow to about 70-80 cm. From the change of photoperiod to flowering , they are harvested in about 50-60 days.

Cheese Characteristics

The buds are hard, large and very sticky. Visually, they are typical of a good Skunk but with darker tones.

Cheese has a pronounced flavor and aroma of cured cheese, like Cheetos. Spicy, citrus and woody notes are also appreciated.

It is not a very potent variety, but the effects are very pleasant and pleasurable. It is very powerful, but very balanced between the physical and the cerebral.

Outdoors, larger plants germinated in early spring and with favorable weather conditions, yields of up to one kilo per plant can be expected.

Indoors and in crops with a recommended lighting of 300-350W of LED, yields will be 500-550 grams per m².

What we like the most

  • Very easy to grow and resistant.
  • High production.
  • Intense cured cheese flavor.
  • Cheap seeds.

What we like least

  • It is a very, very fragrant herb.

Frequently Asked Questions

We answer below some of the most frequently asked questions about this strain by growers.

When does outdoor Cheese start flowering?

Flowering of Cheese bulk seeds starts between late July and early August, depending on latitude.

When to cut an outdoor Cheese?

It is a relatively short flowering variety that is harvested during the first two weeks of October.

How to grow a feminized Cheese?

It is one of the easiest and most resistant varieties to grow. Provide it with a good substrate, sun, water and quality fertilizers to obtain first class harvests.

What are the effects of Cheese in bulk?

Our Cheese marijuana seeds have very balanced effects, psychoactive and relaxing in equal parts.

Additional information




Mostly Indica


Skunk #1



Recommended crop

Interior and exterior

Flowering time


Indoor flowering

50-60 days

Outdoor harvest

Early / mid October



Indoor production

450-600 g/m2

Outdoor production

800-900 g/plant

Outdoor height

2,5 m

Aromas and flavours

Cheese, Citrus, Spices, Wood


Euphoria, Relaxation


15% – 20%


Low: < 1%.


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