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Cheese Regular is one of the easiest plants to grow. It is a slightly indica-dominant hybrid, a cross between the original UK Cheese clone and a Skunk father, that stands out for its unmistakable, pronounced aroma and flavour of aged cheese. It grows to an average height of 2.5 metres, with thick branches that bend under the weight of its dense, resinous buds. Its flowering period is short, about 8 weeks. The effects are potent and balanced: a fast, very euphoric high with a touch of serenity that builds over time.
Cheese Regular is a cannabis strain famous all over the world for its unique and unmistakable cheesy, Cheetos-like smell and flavour. Nobody can resist its charms, and anyone who tries it comes back for more.
Cheese is a Skunk #1 selection made by the Exodus collective in the UK, hence its full name, UK Exodus Cheese. One plant from that selection stood out for its unusual aged-cheese aroma and flavour. The rest is history.
Today Cheese is a true classic and the parent of countless hybrids. We chose to cross the original clone with a Skunk father, which keeps the flavour intact while boosting yield and vigour. And as these are regular seeds, selecting a good male lets growers develop their own Cheese hybrids.
Skunk means plants that can take anything. And as a true Skunk, Cheese is one of beginners' favourite strains, as it always delivers abundant, top-quality harvests.
Outdoors it grows to an average height of 2.5 metres, with a sturdy build and a typical Christmas-tree structure: short internodes, dark green leaves, a big main cola and many very productive side branches.
It has a short flowering time and is harvested in the first or second week of October. It is also very resistant to mould in high humidity.
Indoors it is the perfect strain for SOG if you are after maximum yield. It also takes well to pruning and branch training for SCROG grows with just a few plants.
From the photoperiod switch you will need about 50–60 days to harvest the smelliest buds imaginable, so a good odour filter is a must.
Growers who choose this strain know the yield is always high. Outdoors the biggest plants reach up to 900 grams per plant. Indoors you can expect up to 600 grams per m² with a 300–350 W LED.
It produces thick, conical, very dense buds full of resin. A great plant for all kinds of extracts.
The flavour and aromas are reminiscent of Cheetos, with a touch of aged cheese that improves with a good slow cure. Truly unique and delicious.
The effects are balanced: energetic, euphoric sensations take over, but with a touch of relaxation that will not stop you getting on with your day.
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Cheese Regular is a slightly indica-dominant hybrid. It comes from the original UK Cheese clone, a Skunk #1 selection made by the British Exodus collective, crossed with a Skunk father that boosts yield and vigour.
Flowering is short: indoors you need about 50–60 days from the switch to the flowering photoperiod. Outdoors it is harvested between the first and second week of October, and it is very resistant to mould in humid conditions. It is very smelly in flower, so a good odour filter is essential.
Outdoors it reaches an average height of 2.5 metres, and the biggest plants yield 900 grams per plant. Indoors you can expect up to 600 grams per m² with a 300–350 W LED, whether in SOG or in SCROG with a few plants.
Its aroma and flavour are reminiscent of Cheetos, with a hint of aged cheese that improves with a slow cure. The effects are powerful and balanced: a fast, energetic and euphoric high with a touch of relaxation that does not stop you getting on with your day.
Being regular, they produce both male and female plants. Selecting a good male lets you develop your own Cheese hybrids, and an outstanding female can be kept as a mother plant for cuttings. If you only want buds, remove the males at the start of flowering.
