White Cheese strain

White Cheese is the result of crossing White Rhino and Skunk #1 (Cheese Cut). The White Label seed bank has created a delicious indica-dominant hybrid with the feminized seeds, but it comes more after its 35% sativa component in terms of effect and taste. An intense, fancy taste and a strong yield are the main features of these White Label strains.

 

The White Cheese strain has an impressively short flowering time. It takes just 45 to 50 days for the compact, resinous and highly fragrant buds to form. The yield is between 500 and 550 grams per m2 when grown indoors and up to 600 grams per plant when grown outdoors. The height of the plants varies from around 100 cm indoors to 190 cm outdoors. When grown outdoors, White Cheese can be harvested as early as the end of September (northern hemisphere).

 

Despite the indica dominance in genetics (65% indica to 35% sativa genetics), the sativa genes tend to prevail in the high. Thanks to the 21% THC content, the effect is strong and lasts for quite a while. White Cheese has an energizing and mood-lifting effect. Moreover, the weed is wonderful for creative and meditative activities of all kinds. The flowers of White Cheese are extremely resinous and covered with many white shimmering trichomes - a true "white strain".

 

Flavor-wise, on the one hand, there are the familiar cheese flavors for which Cheese became known and so popular, giving White Cheese a spiciness. In addition, there is a complex White Rhino bouquet (slightly tart and heavy on the smoke) that comes from the "White Strain" in this cross. Overall, the extremely resinous White Cheese buds have a balanced, not too intrusive terpene profile and taste balanced and not too intense.