Big Buddha Cheese is a unique strain, until now, available as clone form only. Like many cannabis strains the history and origins of Cheese are somewhat confused and distorted. Cheese originated in 1988-89 as one unique female phenotype out of packet of Sensi Seeds Skunk No. 1 grown somewhere in the Chiltern Hills. This one plant produced impressively large buds and had a very distinctive cheesy odour. It was quickly cloned and named Cheese. For many years Cheese has passed around the underground network of growers in the UK, helped by Exodus and others, until one clone came into the hands of the Big Buddha. Big Buddha realised its importance and set about crossing the clone with a suitable father. This he found in a traditional landrace, pure-bred Afghani that a friend had brought back from Afghanistan during travels in that area.
The result is a strain that takes 8 – 10 weeks to flower and is consistently a much better yielder than the original Cheese, and flavour and taste is well preserved. Big Buddha Cheese have an appealing fruity fresh smell, uplifting effect, and is highly pungent hence its name! Flowering period is between 8-10 weeks and harvest for outdoors is October/November.
5 or 10 cannabis seeds per pack
|In Depth||Big Buddha Cheese|
|Flowering Time?||8 - 10 weeks indoor/outdoor end of Oct|
|Genetics||Original UK Cheese backcross X Afghani|