Cheese

Information about Dinafem's Cheese

In its own rights, it has become one of the most sought and consumed cannabis strain, due to that characteristic, unique cured-cheese flavor which conquers the most sybarite palates – one of the most sought strains in Dutch coffee shops.

It comes from Old Skunk #1 and Afghani #1 – two excellent genetics, obtaining an indica strain with unique flavor and smell.

Vegetative behavior

Thin, long leaves, with a very branchy, compact structure – enormous branches that, when flowering, get covered by large buds full of resin; Cheese isn’t excessively stretched – very interesting for indoor growing, and, with its very homogeneous growth, it’s ideal for SOG/SCROG methods.

Indoor

Up to 550g/sq m, ready to be cropped in 50/60 days – interesting strain due to its branchy structure and low height, and very commercial (when smelling that excellent cured-cheese aroma, it’s all you’ll ever want).

Outdoor

No outdoor super producer strain, but up to 1kg/strain, in warm, sunny places (California, Mediterranean); if you live in cooler places, it would be properly grown under protection provided by a good greenhouse – however, its strong smell requires guerrilla/remote-area growing (otherwise, its very intense – kind of suffocating – smell wouldn’t let it go unnoticed): ready to be cropped by early-mid October, depending on strain and weather.

Organoleptic properties

Undoubtedly, its strong point – the authentic flavor which has raised it to cannabis altars; intense, powerful cured-cheese flavor provides notes of pure Skunk genetics with remarkable cheese and incense details.

Effects

Devastatingly balanced – stimulating brain sensation, and, then, deep physical/mental relaxing sensation.

Prizes

Second prize, category Grow, CABA Cup 2017, organized by Haze mag (Argentina).

Specifications