Cheese strain

 

Our feminized Linda Seeds Cheese Strain results in a truly "aromatic" cannabis strain. 

To be quite honest: these seeds are real stink bombs. 

 

 

This already legendary strain is based on Skunk No.1; a team of cannabis growers from London worked with an elite clone that was rumoured to be derived from original Sensi Seeds Skunk#1 seeds. At the end of their selection, breeders came up with this big, potent and almost pungent, stinky strain. 

Indoor growers will need top-quality activated carbon filters, otherwise heavy clouds of scent will waft through your home. But the strong smell is also an indicator of their potency - the sheer power of this almost stunning stupefaction is equal to the power of the stunning smell. 

 

Recommendation: Cheese cannabis seeds should never remain in the vegetative phase for too long when grown indoors! Hemp plants with a height of 1.5 m are then normal and 2 meters are not really rare. This variety needs a certain amount of expertise, so make sure to send them into flower early. After only 8 weeks of flowering, these odorous cannabis plants produce a harvest of 450-550g/m². After 8 weeks it is in our experience the best time to get the best taste. If you prefer a harder couch-lock effect to the good taste, you can wait up to 10 weeks before sending in the harvest. Outdoors the plants can yield 250g, but only in Mediterranean climates like Spain or Italy, in the northern areas it will produce buds of slightly lower quality. 

 

Of course, our Cheese is feminized ... was this worth mentioning ....