Unsurprisingly, the strain Cheese got its name from its taste and smell. It smells like a pungent, funky cheese and has become a firm favourite over the thirty or so years that it has been around.
It is an indica dominant strain that is very fast acting. After smoking it, users will first experience increased happiness and waves of euphoria that are followed by a powerful body numbing high that leads to an increased appetite. Some users say that it makes them more creative than lazy, but the sedative effects of the indica are likely to be more prominent and can induce a couchlock. Its side effects include dry mouth and eyes, while some users report paranoia, dizziness and increased anxiety.
While it is very much an indica dominant hybrid, Cheese retains the mood-elevating qualities of a sativa and has been used by those who suffer from stress and anxiety disorders. However, the indica body-melt may be beneficial to those who are suffering from aches and pains and many find it useful for helping with insomnia. Furthermore, those who want to increase their appetite often use Cheese to help.
Cheese is a very famous strain that was created in the United Kingdom. It is a rare female phenotype of Skunk #1, a cross between Afghanistan (Indica), Mexico (Sativa) and Columbia (Sativa). Cheese first appeared sometime around 1988 and it did not take long for it to be cloned and passed on. As it is a female phenotype, the original strain is only available as a clone, but other breeders have successfully imitated it in seed form by crossing a female Cheese with other indica strains. It is a high yielding strain that is easy to grow indoors and outdoors. However, it does grow to be relatively tall so growers may need to be aware of this. It flowers in about 7 to 9 weeks.
