Big Buddha Cheese

– 1st place Indica Cup at the 2006 High Times Cannabis Cup.

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 has 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.

Sex : Feminized
Type : Mostly indica
Flowering : Photoperiod
Genetics : Skunk No. 1 (Cheese) x Afghani
Flowering Time : Medium
Outdoor Harvest : October – November
Height : Medium
THC Level : Med High
Characteristics : Good yields with pungent cheesy smell