What are Cheese Strains?

Named for its sharply sour aroma, Cheese is an indica-dominant hybrid comprised of 80% indica and 20% sativa. It has achieved widespread popularity for its unique taste and consistent potency.

Cheese is a strain that originated in the United Kingdom back in the 1980s. The strain is a rare female phenotype of Skunk #1, a cross between Afghanistan (indica), Mexico (sativa), and Columbia (sativa). It first appeared between 1988 and 1989 and was quickly cloned and passed on. The original strain is only available as a clone as a female phenotype. Still, other breeders have imitated it in seed form by crossing a female Cheese with different Indica strains.

Cheese strains are naturally growing and can make up to 2 meters in height indoors and outdoors. When given enough light and room to flourish, it can yield up to 1-3oz/ft2. Cheese strains are resilient and flower over around 8–9 weeks. This strain can handle fluctuations in humidity, but make sure the temperature stays between 21–26°C and 70–80°F.

POPULAR STRAINS: Strawberry Cheesecake Auto, Badazz OG Cheese, Sweet Cheese XL Auto.

Check out the history of the cheese strain over on our blog here.