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Hybrid strainCheese
Cheese is regarded as a British classic descended from a particularly pungent Skunk #1 phenotype. Its profile is characterised by sour, cheddar-like cheese, skunk and nutty notes. Descriptions mention euphoria, an uplifted mood, appetite and physical relaxation.
View all strainsCharacter profile
Aroma, effects and terpenes
Aromas
- nutty
- cheesy
- skunky
Effects
- appetite-stimulating
Terpenes
Cannabinoid profile
Documented ranges
The values are provided for context. Actual levels may vary depending on batch, phenotype and growing environment.
Genetics
Parentage and family tree
Cheese is at the beginning. The documented parent lines through the 2nd generation follow below.
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StrainCheese
- ParentsBlack Cherry Cheesecake
- ParentsSinMint Cookies
Editorial profile
Cheese in detail
Origin & classification
Cheese is presented in the continuous description as a British strain with roots in the late 1980s. According to the widely circulated story, it was originally a particularly pungent phenotype of Skunk #1 that was passed on as a clone. Later breeders, including Big Buddha Seeds, crossed Cheese with Indica lines to develop seed versions, yield and resin production. These later versions should be distinguished from the original clone-based Cheese.
Aroma & flavour
The name directly refers to the dominant aroma. A strong, cheddar-like cheese note as well as sour and skunky aromas are mentioned; the structured profile is complemented by a nutty facet. The scent is considered particularly distinctive and, according to the source, was a key reason for the strain’s early recognition. Caryophyllene, Myrcene and Limonene are recorded in the dataset, but without concentrations or analytical evidence. A stable ranking of these terpenes therefore cannot be claimed.
Terpene profile
The effects are primarily characterised by relaxing, euphoric and mood-lifting impressions. An appetite-stimulating character is also mentioned. The source describes a combination of physical calm and mental uplift that is said to suit its hybrid character. Such statements are based on typical experiential descriptions and may vary depending on the person, dose, chemotype and situation; no medical claims can be derived from them.
Effect tendency
The plants are described as robust and comparatively uncomplicated. The Skunk heritage is said to promote vigorous growth, pronounced trichome production and good yields. The brief English source mentions dense, resinous flowers and a flowering time of seven to nine weeks. In contrast, structured fields list nine to ten weeks. Because of this discrepancy, no binding timeframe is specified here.
Cannabinoids, flowering & appearance
Other strain data also do not match the source description: The normalised field lists Black Cherry Cheesecake × SinMint Cookies and Scapegoat Genetics, while the text discusses the classic British Skunk #1 Cheese. The fixed THC value of 23 percent and 0,2 percent CBD also cannot readily be applied to all Cheese versions. The public profile therefore focuses on the consistent historical account, the sour Cheese-skunk aroma and the repeatedly described combination of euphoria and relaxation.
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Frequently asked questions about Cheese
What type of strain is Cheese?
We list Cheese as a hybrid strain with the parentage Black Cherry Cheesecake × SinMint Cookies.
What genetics are behind Cheese?
The parentage of Cheese is Black Cherry Cheesecake × SinMint Cookies.
What does Cheese smell and taste like?
In terms of aroma, Cheese is primarily nutty, cheesy and skunky. The expression may vary in intensity depending on the batch and phenotype.
Which terpenes are associated with Cheese?
The Cheese profile features Caryophyllene, Myrcene and Limonene. They complement the described aromatic profile.
What effects are associated with Cheese?
We primarily describe Cheese as uplifting, relaxing, euphoric and appetite-stimulating. Effects are subjective impressions and not a medical claim.
How high is the THC content of Cheese?
A THC range of 23 % is stated for Cheese. Actual values may vary depending on batch, phenotype and growing environment.
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