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Cheese

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Updated on March 19, 2020.  Medical content reviewed by Dr. Joseph Rosado, MD, M.B.A, Chief Medical Officer

Cheese

Cheese, an indica-dominant cannabis strain, received its name as a result of its strong cheddar-like pungent aroma and flavor. This hybrid reported as a phenotype of the strain Skunk #1, is popular for its umami effects.

The breeding and cultivation of cannabis, especially for medicinal purposes, has led to the emergence of different weed varieties. Sam, popularly known as “the Skunkman”, created the strain Skunk #1 and brought it from California to the Netherlands. Its descendent strain, Cheese, was cloned and bred in the UK in the late 1980s.

Cheese is a tall, high yielding cannabis which has a flowering period spanning over 56 to 70 days. It is easily grown indoors as well as outdoors and is reportedly resistant to mold, mildew, and pests. This strain is used for medical purposes to help with stress, pain, anxiety, depression, and insomnia. Patients using this strain have reported feeling happy, relaxed with a blissful high, euphoric, uplifted, and hungry with side-effects such as dryness in mouth and eyes, dizziness, headache, and paranoia.

Several underground UK breeders have reportedly crossed other Indica strains with this clone-only female strain for Cheese seeds proliferation. For example, the winner of the 2006 High Times Cannabis Cup in the Indica category was Big Buddha Seeds’ Cheese strain crossed with a pure-bred Afghani Indica strain.



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