Blue Cheese is an indica-dominant hybrid that has a memorable taste and balanced high. It is a potent strain with an average THC composition of around 15% to 20%.
Blue Cheese is most commonly found on the West Coast of the U.S. It is a balanced strain that effects the mind and body fairly equally. It is great for unwinding after work or at the weekend, but users can still function on it and compete tasks and errands. It has an uplifting effect that makes it popular for social gatherings, and is generally a highly popular strain.
Blue Cheese tends to produce a high that builds gradually and does not have an initial head rush. It will gradually relax users both physically and mentally. It is a mellow indica vibe that is excellent for relaxing, but it won’t necessarily leave users in a state of couchlock (but this is certainly a possibility with large doses). Thanks to its physical effects, it can provide some relief from minor aches and pains, and act as a sleeping aid. There are some traces of sativa effects and it provides a mildly euphoric high.
Thanks to this, it is a popular choice when it comes to treating anxiety, depression and symptoms associated with PTSD. It provides a clearheaded high that can also help those with attention deficit disorders. It also tends to leave users feeling very hungry. The negative effects include the standard dizziness and dry mouth, and in large enough doses is could induce some paranoia.
The strain is a cross between Blueberry and the UK-native strain Cheese. It takes its name from this rather than its smell, which is quite fruity. The breeder Big Buddha Seeds, who perfected a phenotype of parent strain Cheese, is thought to have introduced one variety of Blue Cheese to the market while the Netherlands based Barney’s Farm and Royal Queen Seeds also produce and sell seeds.
However, while it may be named after its genetics, it certainly has a strong aroma that in some ways rivals its namesake. The flowers have a fruity, berry smell that comes from the parent strain Blueberry. When burnt, the smoke is very thick but there is a very fruity taste on the exhale and no hint of cheese. However, the strain can leave a musty aftertaste that lingers on the palate.
The cured Blue Cheese buds are very large with a dense structure. The leaves are tightly packed and have a light green colour that is threaded through with copper coloured pistils. There is a lot of resin as the flowers are covered in sticky white trichomes. When they are fresh, the buds can be difficult to break by hand and require a grinder.
The strain is relatively easy to grow. Seeds can be bought or clippings from healthy mature plants can be used. The strain can be grown both indoors and out, but outdoors will need a consistent source of sunlight and constant temperatures of between 72 and 80 degrees Fahrenheit. The strain has a high leaf-to-bud ratio and will normally flower within 8 to 10 weeks when grown indoors. It produces high yields, typically about 500 to 600 grams per square meter of plant.