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.
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.
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).
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.
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.
Devastatingly balanced – stimulating brain sensation, and, then, deep physical/mental relaxing sensation.
Second prize, category Grow, CABA Cup 2017, organized by Haze mag (Argentina).
|THC||10% - 14%|
|Time||- 60 days|
|Origin||Old Skunk #1 x Afghani #1|
|Production Indoor||450-550 g/m2|
|Production Outdoor||800 - 1000 g|
|Height in Indoor||Low|
|Height in Outdoor||Medium|
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