Cheese Autoflower Seeds

Original Cheese quickly became a cult classic only available from clones when it was developed in the late '80s. when it became available in seed it instantly became a top seller worldwide. Famed for its totally unique smell and taste it was blended from a distinct skunk phenotype and later mixed with Afghani genetics. Our autoflowering variety has been crossed with a Mexican ruderalis to keep the classic cheese experience in an autoflowering package.

Just like its photoperiod, Cheese Autoflower effects come on fast thanks to its partially Sativa profile followed by a strong Indica body hit. This strain is well known for its relaxed, happy and mood-elevating properties. The addition of the autoflowering genetics just takes the stone into a manageable trajectory making it more sociable than the original. Medical patients may use Cheese Auto for chronic pain insomnia and appetite arousal.

Autoflowers are well renowned for being extremely versatile in the grow room or outdoors. Cheese Auto finishes in only 56-70 days. Outdoors it can be grown almost any time of the year temperature permitting. Indoors it can be grown alone or with a mix of other strains at different stages of their vegetation and there is no need to turn the light cycle to induce flowering.

Cheese is all about its famed aroma. Some say it smells like a classic aged cheddar. Breaking it down, it's a mix of a sour, sharp and uniquely skunky smell that sets it apart from others. Being an autoflower means the plant will stay small and easy to conceal, usually with one main central kola and smaller branches shooting off the main stem. Pruning is not usually advisable.

If you love Cheese and want a faster, smaller and easier-to-conceal version, then our Cheese Autoflower is just for you. It really maintains all the classic traits of the original, in its taste, smell and appearance.

Our autoflowering version has successfully maintained the full pungent aroma and taste of the cheesy original. The sharper, more acrid flavor of a hard parmesan still comes through on the first hit, despite being given a more earthy, mellow flavor thanks to the ruderalis genetics.