Cheddar Cheese Strain Feminized Marijuana Seeds

Where Cheddar Cheese comes from

Cheddar Cheese strain belongs to the Cheese family that grew out of England in the late 1980s and 1990s, when a single Skunk #1 phenotype with a startling savoury smell became the cut known as UK Cheese. Cheddar Cheese is most often described as UK Cheese crossed back to Skunk #1, with the Afghani roots of that Skunk line showing in its dense buds and calm body effect. No single breeder has a firm claim on it, so treat any exact pedigree with some caution; what every source agrees on is the Cheese family heritage and that unmistakable aroma.

It is not the same as plain Cheese, UK Cheese or Exodus Cheese, even though they share a parent and a smell. Some shops mislabel the original Cheese as Cheddar Cheese, which adds to the muddle. It is also unrelated to Cheddar Cheeze with a z, a newer cross built from Cake Mints, Platinum Cookies and Gorilla Diesel. The seeds on this page are the classic Cheese family version.

Cheddar Cheese strain effects and experience

Cheddar Cheese comes on gradually. The first half hour brings a calm, contented headspace and a loosening through the back and legs, and the appetite usually wakes up soon after. It is a sociable strain at a low dose, easy to share over a long dinner or a card game, and a heavier, drowsier one as the night goes on.

Its 17% to 22% THC range makes it moderate by modern standards, which many people prefer. That does not make it weak: large amounts bring droopy eyes and a strong pull toward bed. Dry mouth is the most common complaint, and a few users feel a little dizzy if they stand up quickly after a big session.

Cheddar Cheese flavour, aroma and appearance

The smell is the whole point. Open a jar and you get sharp, aged cheddar and skunk, then musk, damp earth and a peppery fuel underneath. Some plants add a surprising lift of citrus or flowers once the bud is broken. The smoke is thick, creamy and savoury, with a tang that sits on the tongue for minutes. Myrcene, caryophyllene and limonene lead the reported terpene profile, with humulene and some pinene behind them.

Why does it smell like cheese at all? Researchers have tied the skunky note in cannabis to tiny amounts of sulphur containing aroma compounds, and Cheese plants carry a strong dose of that skunk character alongside earthy, peppery terpenes. Together they read to most noses as aged dairy. The buds are dense and light olive green, with dark orange to amber pistils and a heavy frost that makes them sparkle under a lamp.

Growing Cheddar Cheese in Canada

Indoors

Indoors the plant finishes between 60 and 140 cm, depending on how long you veg it, and stretches about one and a half to two times after the flip. A four week veg suits most tents. Keep temperatures between 21 and 26 degrees and humidity near 50% early in bloom, then lower it to 40% to 45% from week five, when the colas start to fatten. Above all, plan for the smell. A properly sized carbon filter, sealed ducting and negative pressure in the tent are not optional with this strain, and our article on concealing the smell of weed explains how to set that up.

Outdoors, by region

An 8 to 9 week bloom lets Cheddar Cheese finish outdoors across most of southern Canada, from late September into mid October. Interior BC, the Okanagan, southern Ontario and southern Quebec suit it well. On the wet coast, the dense colas are a botrytis risk, so pick the sunniest, breeziest spot you have and rig a rain cover for the last month. Prairie growers should start indoors in April and plant out in early June. Keep in mind that the aroma travels: a backyard plant will be noticed by the neighbours by late August.

Height and training

Cheddar Cheese grows a strong central stem with long, sturdy side branches. Topping once and tying the branches outward keeps the plant wide and low, which spreads out the heavy colas and helps air flow. In a tent, a scrog net filled during the stretch gives an even canopy and supports the weight. Remove inner leaves that shade the bud sites, but avoid stripping the plant bare.

Flowering and harvest cues

Most plants finish between day 56 and day 63, and a few phenotypes ask for an extra week. The smell keeps building right up to the end, so do not judge ripeness by nose. Check that most trichome heads are milky with roughly 15% amber for the classic relaxing finish. Dry for about two weeks at 18 degrees and 55% to 60% humidity, then cure in jars; the cheese note gets deeper and rounder with every week in glass.

Cheddar Cheese yield indoors and outdoors

Cheese family plants are productive, and Cheddar Cheese is no exception. A trained indoor canopy can give 450 to 650 g/m², and outdoor plants commonly return 500 to 650 g each in a good summer. The colas are heavy, so stake outdoor branches and use a trellis net indoors to stop them from bending over in the final weeks.

Who Cheddar Cheese is for, and who should pick something else

Cheddar Cheese suits growers who miss the old-school funk that ruled the 2000s, people who prefer a moderate THC strain, and anyone who wants a solid yield from a forgiving hybrid. If you already run good odour control, it is a rewarding and productive plant.

If you live in a shared building with thin walls, or you simply prefer candy and fruit flavours, choose something quieter. A modern dessert hybrid will suit you better than a strain that smells this savoury.

How Cheddar Cheese compares

Cheese is the classic UK Cheese line, a little softer in smell and slightly more balanced. Exodus Cheese is the famous English clone line, with an even funkier nose. Blue Cheese adds Blueberry for a sweeter, fruitier cheese and a heavier body feel. Super Skunk shows the Skunk #1 and Afghani roots behind the whole family, with more skunk and less dairy. To compare more balanced plants, browse our hybrid feminized seeds.