Cheese

Cheese strains aren’t new. They have been around since the late 80s. Breeders have used the original clones to create hundreds of strains ever since its appearance, and that’s mainly due to the herb’s spicy and strong cheddar taste. Cheese cannabis seeds produce strains that resemble the original clone in many ways. Typically, cheese strains emit odors that may be unappealing to some. The plants smell pungent and spicy at times with a strong herbal fragrance, but they can also smell like rotting vegetables especially cabbages at other times. Users have compared the scent to smelly socks too. But, regardless of the opinions, cheese strains manage to be one of the most popular strains even today. Cheese cannabis strains originated in the UK. Created by crossing Skunk #1 with a Mexican sativa, Afghanistan indica, and Columbian sativa, the first cheese strain was an immediate hit among users. Most cheese strains are indica-dominant, which is why they are used by both medicinal and recreational users. The content is pretty high with strains averaging at least 20 percent. Modern strains introduced nowadays record even higher percentages exceeding above 28 percent in some cases. Despite being indica-dominant, cheese strains evoke creativity. However, most strains tend to be extremely powerful and render your muscles useless with a strong body high. Be sure to be locked to the couch if you’re smoking or consuming an indica-dominant phenotype. Cheese strains tend to give off strong odors as they proceed into their flowering stage. Thus, it’s critical to install carbon filters. In order to enhance the spicy taste, switch to edibles or vaporizers so that the terpenes don’t get wasted. You could also create extracts such as rosin, hash or oil to prolong the effects as much as you can. Cheese strains are unique, and now that you have the opportunity to grow them in your balcony, indoor grow room or a huge garden, grab some seeds and start planting today!