Cheese (Greenhouse) feminized

This feminized cross between Skunk and Kush, coming from the UK, won the first prize in the Indica Cup HTCC 2006. It has an intense, very dominant musky and earthy flavour. Strong body stoned, with bursts of mental energy.

Cheese is a unique strain which was, until now, only available as a clone. Like many cannabis strains the history and origins of Cheese are somewhat confused and distorted. Cheese originated in 1988-89 as one unique female phenotype out of Skunk No. 1 grown somewhere in the Chiltern Hills. This one plant produced impressively large buds and had a very distinctive cheesy odour. It was quickly cloned and named Cheese.

Around 1995 a Cheese clone was passed on to Exodus, an alternative community living in Haz Hall on the edges of Luton. Exodus organised free parties, championed the legalisation of cannabis, grew cannabis themselves and protected each other from the law. They also started CANABIS (Campaign Against Narcotic Abuse Because of Ignorance in Society). Because of all the people that passed through the Exodus community many clones were handed out to visitors and the strain continued to grow in notoriety.

For many years Cheese has passed around an underground network of growers in the UK, helped by Exodus and others.

Usage

Restrizioni di spedizione.

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Recensioni

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Aug 25, 2010 smo detto:
     
“bon pour la cheese c claire varieté hors normes effets redoutable meme pour les habitué attention c une du soir lol effet tres lourd lond et puissant un gout terrible un rendement exeptionnel vraiment !!!! testé c l adopter lol bonne culture !!!!attention tres fort odeur pendant et apres la culture pas cool pour le voisinage !!!!!”

May 10, 2010 cheesemonster detto:
     
“I got a 5 pack of "CHEESE"From G.H.S.co and at first was a bit dubious,as i heard that greenhouse cheese WOULD NOT be the same as Big Buddahs or the clone only strain well..ITS BULLSHIT,Now ive been smokin bud for like 15 yrs now and growing for??...well never mind.And i know proper cheese when i smoke or smell it.If in the past you have grown ghs.co cheese and thought,THIS ISNT CHEESE,How did you grow it,also did you cure it??I get that proper dank strong cheese smell by harvesting at 8-9 weeks(And usually at least 2 months veg,cuss i veg em in the uk)Dry it for at least 7-10 days,Heres the most important bit,CURE IN JARS OPENING 1-2 TIMES DAILY FOR ABOUT 3-4 WEEKS,The longer the better..For me it works perfect every time.Usually get about 3-5 oz per plant(remember its vegged and flowered under the usually shitty uk weather)by bringing them in every night for 12/12 in pitch black.I 100% RECOMMEND THIS STRAIN ”

Jan 25, 2010 :) detto:
     
“5 seeds germinate! greenhouse = super seeds :)”