Cheese Strain: Tasty Treat and Wonderfully Euphoric

In the fertile grow rooms of the United Kingdom during the late 1990s, a single, pungent phenotype emerged from a batch of Skunk #1 seeds. It was loud, it was stinky, and above all—it was different. The world would come to know this renegade strain as Cheese, a true icon of the cannabis world.
This unique plant broke the mold. While most strains derived from Skunk had their own charms, none had the bizarrely alluring scent of mature cheddar quite like this one. Over time, this anomaly wasn’t just recognized—it was celebrated. The original Cheese became a clone-only treasure passed from grower to grower, giving birth to a family of pungent, euphoric cannabis that would dominate UK cannabis culture and capture the hearts (and noses) of stoners worldwide.
Today, Cheese is more than a strain. It’s a cultural cornerstone, a benchmark for aroma-driven breeding, and a beloved classic in coffeeshops, grow rooms, and cannabis cups. This is the story of Cheese strain—a tasty treat and a wonderfully euphoric ride.

A Unique Profile: Smell, Taste, and Effect

Let’s start with the obvious: Cheese smells—and it’s glorious. That signature scent, often described as a combination of sharp cheddar, earthy skunk, and a hint of sweetness, makes it unmistakable. Crack a nug of Cheese and your nose is met with a potent wave of fermented funkiness that lingers in the air long after it’s gone. For fans of bold flavors, there’s nothing quite like it.

Aroma: A Punch in the Nostril

Thanks to its Skunk #1 parentage, Cheese carries that iconic musky tang that defined 90s cannabis. But what sets it apart is the distinctive cheesy funk, akin to the inside of a well-aged cheese cave. It’s earthy, musty, and oddly appetizing—especially for connoisseurs who value complex terpene profiles.

Flavor: A Gourmet Hit

On the tongue, Cheese offers a full-bodied smoking experience. The inhale is creamy and musky, often with hints of herbs and subtle sweetness, while the exhale lingers with a tangy, sour bite, like biting into aged dairy. It’s rich, deep, and utterly unforgettable.

Effects: Euphoric, Relaxing, and Uplifting

Cheese is a hybrid born of Afghani indica and South American sativa influences. The result is a high that walks the line between blissful euphoria and deep body relaxation.
Expect the high to hit you first in the head—a wave of uplifting cerebral energy that enhances mood, unlocks creativity, and may induce fits of giggles. Then comes the slow wave of calm washing over the body, soothing away tension and stress without gluing you to the couch.
This makes Cheese an ideal day or evening strain, particularly for users looking to relieve anxiety, depression, or chronic stress. It’s a social smoke, a mood booster, and a great strain for vibing to music or going into artistic projects.

How to Grow Cheese: A Pungent Pleasure

Cheese isn’t just beloved for its effects—it’s also a grower’s delight. Whether you’re a newbie or a seasoned cultivator, Cheese offers hardiness, good yields, and predictable growth. But be warned: this strain STINKS—and we mean that lovingly. You’ll need solid odor control if you’re growing this one indoors.

Growing Difficulty: Beginner Friendly

Cheese is a relatively easy strain to grow. It’s resistant to common pests and mold, doesn’t demand insane nutrients, and can thrive in a variety of environments—soil or hydro, indoor or outdoor.
If you’re using hydroponics, expect Cheese to explode in growth, but the smell will likewise intensify. Carbon filters, air purifiers, and sealed ventilation are your best friends when cultivating this odor-heavy plant indoors.

Flowering Time: 8 Weeks

Indoors, Cheese takes around 8 weeks to flower, making it a quick turnaround for a photoperiod strain. Outdoors, expect to harvest in late September to mid-October, depending on climate and location.

Height and Structure

Cheese tends to grow to medium height indoors (around 100–150 cm), making it manageable in grow tents or smaller rooms. Outdoors, however, with plenty of root space and sunlight, it can soar to heights of 250 cm, becoming a chunky bush of fragrant foliage.
Its buds are dense and resinous, often requiring support structures like trellis netting or stakes to prevent branches from sagging or breaking under the weight.

Yields and Potency

• Indoor yield: 450–550g/m²
• Outdoor yield: Medium (depends on sun, soil, and care)
• THC content: ~18–20%

Cheese isn’t the most insane yielder on the block, but its quality over quantity ethos is evident in the final product. And with nearly 20% THC, it packs a potent punch.

Cheese Phenotypes and Descendants

Because the original Cheese was clone-only, breeders eventually began hybridizing it to create seeded versions and expand its genetic line. Over time, we’ve seen a host of Cheese crosses emerge, each adding its own twist to the funky profile:

Blue Cheese

A popular cross between Cheese and Blueberry, this strain combines the creamy funk of Cheese with the fruity sweetness of Blueberry. It’s slightly more indica-heavy and known for its relaxing, mood-enhancing effects.

Exodus Cheese

Named after the “Exodus” collective of UK growers who spread the original cut, Exodus Cheese is one of the most authentic Cheese phenos available in seed form today. It’s the closest you’ll get to the original without scoring a clone.

Cheesequake

A wild hybrid of Cheese and Querkle, Cheesequake adds some grapey sweetness and a heavier indica stone. It’s a favorite among patients looking for pain relief and deep relaxation.

Other Notables

• Pineapple Cheese
• Lemon Cheese (Lemon Skunk x Cheese)
• Super Cheese
• Sweet Cheese

Each of these strains plays off the signature Cheese aroma while expanding the flavor palette or adjusting the effects.

Medical Benefits of Cheese

Cheese isn’t just a good-time strain—it also boasts a number of therapeutic benefits, making it a popular choice among medical cannabis patients.

Mood Disorders

With its uplifting sativa effects, Cheese is commonly used to combat depression and anxiety. The euphoric head high brings a sense of joy and perspective, ideal for those struggling with emotional lows or persistent worry.

Stress and Tension

Cheese’s unique ability to soothe the body without sedation makes it excellent for stress relief. Whether you’re mentally drained or physically tense, Cheese helps you unwind without knocking you out.

Appetite Stimulation

Like many potent indicas, Cheese can boost appetite—so don’t be surprised if you find yourself raiding the fridge post-sesh.

Pain Relief

While not as heavy as some pure indicas, Cheese can still provide notable relief from chronic pain, inflammation, and muscle spasms.

Cultural Impact: From UK Classic to Global Favorite

Cheese might have started in a humble UK grow room, but it didn’t stay small for long. Over the last two decades, it has become a fixture in Dutch coffeeshops, a top 10 strain in the UK, and a beloved cultivar globally.
Its cultural impact is massive:

• Featured in countless High Times articles
• Winner of numerous Cannabis Cups
• One of the most cloned and hybridized strains in Europe
• Symbolic of UK cannabis identity

Even today, in a world of flashy new strains and exotic crosses, Cheese remains a benchmark. If a strain can match or beat Cheese in aroma or balance of effects, it’s considered elite.

Final Thoughts: The Cheesemaster’s Choice

To know Cheese is to love Cheese. It’s not for the faint of nose, nor for those seeking generic, one-note highs. But if you’re after a rich, flavorful smoke with personality, potency, and a guaranteed good time, Cheese delivers every single time.
Whether you’re a home grower chasing that nostalgic skunky funk or a first-time smoker intrigued by the name, Cheese is a strain that demands attention—and earns its reputation.
So roll one up, take a deep whiff, and toast to the stinky legend from across the pond. Cheese, please.