Cheese images
Cheese: the legendary variety with an unmistakable mature-cheese flavour. Easy to grow, resilient and high-yielding, with a balanced effect between euphoria and relaxation. Get your seeds and find out why this British classic is still a winner.
Cheese is a legendary variety, famous worldwide for its pungent cheesy aroma and flavour. Its story takes us to the UK, where the Exodus collective discovered it in a selection of Skunk #1 from Sensi Seeds. It is a slightly indica-dominant hybrid that inherits the genetics of its mother, developed in the 70s from varieties from Afghanistan, Mexico and Colombia.
Cheese is a robust, easy-to-grow plant, ideal whether you are just starting out or already have experience. Its feminised seeds produce uniform plants and consistent quality harvest after harvest. It is resilient and forgiving, which makes it perfect for taking your first steps in growing cannabis.
Outdoors it can reach between 2 and 2.5 metres in height, with the typical indica pyramid shape, short internodes and dark green leaves. Cheese buds are large, dense and very sticky, with slightly darker tones than other Skunks. Up close, you'll see vivid orange and brown pistils beneath a layer of trichomes that gives them a glittering look, as if they had been dusted with sugar.
Light up a Cheese bud and an explosion of flavour fills your palate. Its mature-cheese taste, almost like Cheetos, is unmistakable. Spicy, citrusy and woody notes round off the experience. The aroma is just as powerful, filling the room with a pungent, earthy fragrance reminiscent of a well-aged blue cheese.
The effects of Cheese are as balanced as they are enjoyable. With THC between 17 % and 20 % and low CBD of around 2 %, it offers the best of both worlds: the euphoria and mental clarity of a sativa with the deep relaxation of an indica. First comes a wave of good mood that clears your head and leaves you optimistic and motivated. Then the effect turns into full-body relaxation that, depending on the dose, can leave you couch-locked.
The terpenes in Cheese define its aroma and flavour profile and contribute to its characteristic effect.
Myrcene: earthy aroma with a hint of clove, typical of relaxing varieties with a body-focused effect.
Beta-caryophyllene: adds a spicy, earthy touch to the Cheese profile and a peppery, spiced finish.
Alpha-pinene: fresh pine aroma, associated with a clear, focused high.
Limonene: refreshing citrus aroma, typical of cheerful, uplifting varieties.
Linalool: floral lavender aroma, typical of relaxing night-time varieties.
Together, these terpenes give Cheese its unmistakable flavour and aroma and shape its effect, for a well-rounded experience that goes beyond a simple high.
Cheese stands out both indoors and outdoors for its generous yields and fast flowering.
Indoors, it adapts to any growing technique. In SOG (Sea of Green), from clones, it produces chunky buds that are easy to trim. In SCROG (Screen of Green), it fills large spaces in just a few weeks. If you switch the plants to flowering at around 30-40 cm, they will finish at roughly 70-80 cm. From the switch to 12/12, harvest comes after about 50-60 days. With 300-350 W of LED you can expect 500-550 grams per m².
Outdoors, plants germinated in early spring and grown in a good climate can reach 2-2.5 metres in height. Flowering usually starts between late July and early August, with harvest during the first half of October. Outdoors you can expect up to one kilo per plant.
Cheese doesn't just grow fast: it also stands out for the quality of its buds, dense, large and very sticky, delivering abundant, top-quality harvests for beginners and experts alike. Whether in a carefully controlled indoor grow or an outdoor garden, Cheese rewards your efforts with generous yields.
Cheese is a variety we recommend to beginners and experienced growers alike, thanks to how easy it is to grow and how well it adapts.
Growing difficulty: growing Cheese is fairly simple. The plant forgives small mistakes, so it's perfect if you're just starting out. Its robust genetics mean it does well even with basic care.
Climate and growing conditions: Cheese thrives in temperate, sunny climates, with temperatures between 21 °C and 26 °C. Indoors, good ventilation and humidity control are essential to prevent mould and fungal problems. It adapts perfectly to techniques such as SOG (Sea of Green) or SCROG (Screen of Green), which help you get the most out of it.
Pest and disease resistance: one of the great advantages of Cheese is its remarkable resistance to pests and diseases. Its strong branches and leaves protect it from many of the problems other varieties suffer from. Even so, we recommend keeping an eye out for spider mites and aphids, inspecting your plants regularly and applying preventive treatments if needed.
What we like
What we don't like
Since 2016 · Founders with over 25 years in the business
What customers ask us most about Cheese.
Questions about shipping, payment or guarantee?
See our help page
Outdoors, Cheese usually starts flowering between late July and early August, depending on latitude and climate.
Cheese has a relatively short flowering period and is harvested during the first two weeks of October, giving a good yield before the cold weather arrives.
It's one of the easiest and most resilient varieties you can grow. Give it good soil, sunshine, water and quality nutrients and you'll get top-notch harvests.
Cheese has a very balanced effect: it combines cerebral euphoria with body relaxation for an enjoyable experience, both physically and mentally.
Cheese is a slightly indica-dominant hybrid. It combines the best of both worlds: the deep body relaxation typical of indicas and the euphoria and mental clarity of sativas. Sativas usually give a more energetic, cerebral high, ideal for daytime and creative activities, while indicas bring a relaxing feeling better suited to the evening or to unwinding at the end of the day.
