Cheese is an indica-dominant hybrid strain (60% indica and 40% sativa) which originated in the United Kingdom from the mix between the Skunk #1 phenotype and renowned Afghani indica. Due to its indica dominance, it has a THC content ranging from 14% – 17%. Cheese has a CBD level of 1.00% with cheesy, earthy, pungent, buttery, creamy, skunky, woody, and sweet flavors. This strain also tastes and smells like strong cheddar, thus the name “Cheese”.
The Cheese strain’s easy growth level permits it to be grown both outdoors and indoors and is better grown in an atmosphere between 70-80 degrees Fahrenheit. Preferably, it should be grown indoors as it can withstand humidity fluctuations and requires no unique nursing requirements. Cheese cannabis strain flowers in 8-9 weeks and grows in bushes making it an excellent candidate for the Screen of Green, as its yield can be increased by trellising the plant. This cannabis strain has a yield of about 14 ounces per square meters when cultivated indoors and 21 ounces per plant when cultivated outdoors.
Cheese strain users have reported it to have both negative and positive effects on consumers, some of which are outlined below:
- Feelings Of Euphoria
- Boosts Energy Levels
Negative effects reported by users are dry eyes, anxiety, and dizziness.
Consumers report that the Cheese cannabis strain treats/suppresses the following medical conditions:
- Chronic Pain
- Lack of appetite
- Anxiety disorders
- Muscle spasms
It is important to note that this strain could be very strong for beginners, causing head spins and probably anxiety attacks. They could experience the positive effects after these initial symptoms have worn off, this might take a few hours at most. At first, cheese may be a little uncomfortable, as it makes the user cough which may lead to a slightly itchy throat.
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