Cheese is known to have originated first in the UK, but the strains were transported to the Netherlands due to legal issues. Since then, breeders around the world have worked on Cheese to create their very own versions. Similarly, Dinafem decided to make their own Cheese, but with an ability to flower as quickly as possible.
They began by crossing Critical + with an autoflowering cultivar to produce this stunning hybrid. The original characteristics of the strain are well preserved, but you get an added advantage of a faster growing cycle. To put it simply, you get to roll around in Cheese buds in less than 70 days – how’s that for speed, eh?!
Cheese is a unique strain right from the get-go. While some call it the stinky queen, others compare it with fresh cheddar. Yes, she does stink up the grow room, and it’s important to install carbon filters; however, the taste transforms into intense flavors with hints of old cheese and flowery notes after the buds are cured. The aromas may sound unappealing right now, but you will begin to appreciate it once she graces your Grow Room.
Cheese Auto contains about 9-12 percent . Although the is low compared to other Dinafem varieties, you must remember that she didn’t achieve her legendary status for nothing. With a balanced distribution of about 60 percent indica and 40 percent sativa, she offers a brilliant combination of both the physical and mental high. Ideal to be enjoyed after a long, hard day at work, consider yourself lucky to grow this classic in your very own balcony or indoor Grow Room.
Despite Ruderalis characteristics, Cheese Autoflower produces 40 to 135 grams of stunning buds per plant. Indoors, she yields up to 25 to 60 grams per plant effortlessly. She will adapt to any condition but thrives in greenhouses.
Show more ...