Cheese is a strain that has been developed over the past 20 years in the UK based on original Skunk genetics imported from the USA and refined for years for indoor use by an English underground squatter collective. Its fame has grown since then as clones began to circulate throughout the UK and the rest of the world.
Mainly owing to its outstanding aromatic properties, the fact that it’s so easy to grow the clone of this original Cheese (even outdoors in the UK, which is something that can’t be said about many other strains…) and the excellent guaranteed yields it produces, makes Cheese synonymous with good grass and explains why it’s become one of the best-known, most commercially viable and one of, if not,
THE best-selling strain on the market. It was using these "Original Cheese" clones from the UK that we get this stable hybrid with its strong cheesey odour that gives the strain its name. It was stabilised and domesticated by crossing it with an Afghan male which adds consistency to the plant and strengthens the taste and effect, making this a strong, stable, hardy strain that’s easy to grow either indoors or outside.