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The history of Cheese cannabis strains

As cannabis breeding and cultivation have flourished, different varieties of weed have emerged. There are whole families of strains associated with a particular flavour or sensation. Kush strains tend to bring a very powerful high; Haze strains are mouthwatering and deliver an uplifting buzz; Diesel strains. actually do smell like diesel. Yet sometimes, a complex flavour is highly sought-after among true cannabis connoisseurs. If you fall into this camp, a strong, savoury flavour like the one provided by Cheese strains could be just what you’re looking for. At RQS, we offer a range of Cheese strains you can order to experience this for yourself. There is a great story behind the development of Cheese strains and the effects they are known for.

WHAT IS A CHEESE STRAIN?

Cheese is world famous, along with the strains that were used to create this hybrid cultivar. Today, there are all sorts of Cheese variants that trace back to the genetics of the original Cheese. Cheese strains are renowned for providing a spicy, savoury flavour, in contrast to the sweet, fruity, and herbal flavours found in some other strains. The terpenes of Cheese are actually quite varied, and come together to form its powerfully pungent smell. The rancid smell of octanoic acid merges with the sweet, fruity tones of methyl tert-butyl ether and ethyl methyl acetic acid. There is also isovaleric acid, combining with more foul-smelling terpenes like hexanoic acid (which smells of barnyard animals) and methyl mercaptan (which smells like rotten cabbage).

That sounds like quite the crowded and eccentric palate. Indeed, this combination of aromas is not to everyone’s taste. Yet in the same way cheese that tastes delicious can smell horrendous, Cheese strains have their appeal. There is, after all, an umami effect with Cheese strains; a sensation of a smoother taste that takes the edge off the strong aromas.

Cheese also produces many THC-potent trichomes, delivering a relaxing, blissful high. It is employed in the relief of pain, anxiety, and depression, as well as in restoring appetite. It makes sense that this specialty would become so popular. But where did it even come from in the first place?

WHERE DID CHEESE COME FROM?

The original Cheese strain emerged in the 1980s under mysterious circumstances. Legend has it that California cultivator Sam “the Skunkman” moved to the Netherlands to get serious about growing. He brought with him the iconic strain of his creation, Skunk #1. This became popular among Dutch cultivators because of its quick turnaround time. A recurring problem, however, was that the smell from the plants was too strong; so strong it would be hard to avoid attracting unwanted attention. When one batch of Skunk seeds found its way to the UK in 1988, something peculiar happened.

A cultivator in South East England found that the resulting plant had a distinctly cheesy stench. Noting the massive yields from this plant, they cloned it and saw its success spread throughout the UK. It proliferated at several festivals and alternative communities throughout the 1990s, becoming the strain of choice for those in the budding rave scene. Whatever happened to that batch of seeds, it resulted in creating a Cheese cannabis plant. The strength of its taste and its high led to increased demand. Today, it’s pretty common throughout the UK and in any jurisdiction where cannabis is legal.

HOW TO GROW CHEESE

If you would like to see what all the fuss is about, order some of our Cheese seeds and get growing yourself. This shouldn’t be an especially difficult plant to grow under the right conditions. It tends to result in a plentiful yield of buds with THC contents around 17%. Cheese strains are resilient and flower over a period of around 8–9 weeks. This strain can handle fluctuations in humidity, but make sure the temperature stays between 21–26°C or 70–80°F.

When given enough light and room to flourish, Cheese strains can exceed 200cm in height. If growing indoors, make sure you have enough space or feel confident with training techniques to reduce height. Furthermore, you could sidestep the space issue entirely with Royal Cheese Automatic. Most Cheese strains grow bushy, so some light pruning/defoliation may be helpful to maximise bud production. Similarly, the ScrOG (screen of green) method can help optimise bud potential, which you can read all about in our guide.

RQS Cheese Cannabis Strain Collection

Cheese strains have been passed around smoke circles for decades. Enter and explore some of the cheesiest Cheese plants on the market.

ROYAL CHEESE (FAST FLOWERING)

Royal Cheese (Fast Flowering) is the kind of strain you can address as “Her Highness”. This pungent plant has been developed with the intention of spreading those classy and monarchical highs, with its cured cheese fragrances instantly entrancing the nostrils. She came into existence after an old school Skunk fell in love with Afghan plants, and the rest is history.

Indoor growers can expect this cultivar to reach approximately 150cm in stature. Outdoor growers will see their plants stretch up to 250cm, which will require string support considering the sheer weight of the buds. The flowering period lasts for approximately 6–8 weeks, however, some growers prefer to keep this variety in flowering for an additional 2 weeks to develop more pronounced effects.

Cheese strains have a distinctive taste and aroma, emerging from a unique history that is still partly obscured in mystery.

The History of Cheese Strains

Originating from one single pack of female seeds cultivated in 1988, the origins of Cheese cannabis strains is perhaps the most modest of all.

It was the mid-1980’s and Sam the Skunkman, the man who many credit as the original breeder of Skunk #1 had moved from his native California to the Netherlands in the hope of being able to cultivate his plants in peace.

Sam’s Skunk proved immensely popular with the Dutch as it produced bountiful yields and had a relatively short flowering time. However, Sam’s strain was vilified for its extremely strong aroma, which many cultivators did not approve of; their grow threatened because of an attention-attracting smell.

To counteract these complaints, Sam decided to breed out the aroma, in favour of a sweeter smell. By the end of the decade, no Skunk #1 held the potent aroma…or so it was thought.

In 1988, a pack of Sensi Seeds Skunk #1 was opened by a cultivator in South East England. Once finished, many noticed that one of the plants had a totally unique aroma that was unlike anything these breeders had experienced before. This plant also had much larger buds than the other plants in the grow. This plant was very quickly cloned and distributed around the UK underground scene.

In 1995, a Cheese clone was given to Exodus, an alternative community living just outside of London, who were a major player in the growth of the rave scene in U.K, whilst also championing the legalisation of cannabis. Exodus handed out countless Cheese seeds to visitors and members, which took the strains reputation onto a much broader scale.

The Cheese strain proved so incredibly popular in the UK by the end of the century. Its name was mysterious and sought after, and became synonymous with incredible cannabis.

Almost thirty years after its re-discovery, Cheese strains are now one of the most popular varieties in the world. 29 breeders sell varying forms of Cheese strains on Seedsman.com alone.

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Originating from one single pack of female seeds cultivated in 1988, the origins of Cheese cannabis strains is perhaps the most modest of all. It was the mid-1980’s and Sam the Skunkman, the man who many credit as the original breeder of Skunk #1 had moved from his native California to the Nethe … ]]>