Cheese

Come on, who doesn’t like cheese? Whether it’s laughing cow or a strong roquefort, everyone likes SOME kind of cheese, if you haven’t found it maybe this is the one that’ll do the trick?

A long time ago, Cheese was born in the underground British grower community. Initially it was just a clone without any seed form being unavailable. What’s so special about it? Well, first of all, it’s smelly.

The distinct cheese aroma is the key trait of this strain. It has been carefully preserved, and the Cheese from the Greenhouse Seeds is a worthy successor of the parental strain.
Since Cheese is essentially a pure Indica, it will please you with its enormous yields, immense resin production and gigantic nugs glazed with the layer of trichomes. High level.

Cheese will grow perfectly fine in soil, coco or hydroponics. Outdoor is an option too, although unfortunately you won’t be able to grow this strain in the northern parts of Russia, Canada or Scandinavian countries.
The yield is just straight up cheesy, you can expect up to 800 grams of dry bud per square meter indoors. Outdoor yield is about 600-700 grams per plant, depending on the environmental conditions. Of course, these values are nothing more than an estimate and you can try to beat it. Just make sure you have enough fertilizers, Cheese is not a picky eater. But watch the pH and EC levels just in case. Some cautiousness never hurt anyone.