With a sharp sour aroma, Cheese Autoflower is an indica-dominant hybrid from England that is popular for its unique flavor and potency. Bred in the late 1980’s, Cheese Autoflower descends from a Skunk #1 phenotype. Breeders introduced Afghani indica genetics to increase Cheese’s potency and yields. The resulting hybrid is now known for its happy, blissful effects.
Under mysterious circumstances, the original Cheese strain emerged in the 1980’s. Legend has it that California grower Sam “the Skunkman” went to the Netherlands to grow seriously. He brought his creation’s iconic strain, Skunk #1. Because of its fast turnaround moment, this became common among Dutch growers. However, a recurring problem was that the plant smell was too strong; it would be difficult to avoid attracting unwanted attention. One UK grower loved the strain, took it out of Holland and popularized the strain throughout the UK.
The taste is similar to the smell; with hints of berries, cheese, and skunk undertones, it is fruity. Upon exhale, your nose is covered with skunk and cheese tastes which lingers among hits. This is when the flavor of the cheese is most noticeable. The smoke is powerful, with a’ stoned’ impact that instantly settles down to our feet in behind the ears.
50% Indica and 50% Sativa heritage create the Cheese breed a ideal mixture of flesh and mind. Expect a serious’ couch-lock’ situation after two tiny bowls followed by an uplifting, euphoric impact. Smoking Cheese allows you to concentrate and get a job accomplished. Nevertheless, once you’re settled in your chair, you don’t want to relocate.
Cheese is an ideal strain for patients seeking relief from day-to-day pain, stress and anxiety without fear of crashing. It might also function as an anti-depressant, as it elevates hope after just one hit. Cheese continues to be one of our favorite hybrid strains for daily medication.