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Crossing the Skunk #1 derived Cheese with SCBDX high-CBD strain sees this ever-popular UK strain become much more suitable for the medical marijuana market and relieve a wide range of symptoms. This plant is a 50/50 indica/sativa strain that retains its overtly Cheese-y aroma and flavour adding that by now familiar pine note from the SCBDX plant.
Suitable for cultivation indoors, outdoors and in a greenhouse growers will not have too long to wait for flowering to be finished at around 55 - 60 days. At higher latitudes growers will find more reliable results in a greenhouse environment.