The Cheese Feminized Seeds

The Cheese is a UK-bred indica-dominant hybrid created by crossing the pungent and funky Cheese with the hard-hitting Afghan. This blend gives you everything you’d expect from a legendary strain — full-on flavour, solid THC levels, and the kind of relaxing body buzz that puts your day on pause.

With THC levels averaging 16–19%, this is your go-to for evening sessions or when you just want to melt into the couch. It’s a sturdy and reliable plant that’s been loved by UK growers for years — and for good reason. Expect a medium height (100–180cm), with heavy, fragrant buds that deliver yields of 300–400g/m² indoors. Outdoor growers can expect harvests at the end of September, making it perfect for shorter growing seasons.

The Cheese is a laid-back legend. You’re getting a high that’s deeply relaxing and body-heavy, ideal for unwinding after a long day or knocking out stubborn pain or insomnia. It starts with a slight cerebral buzz that quickly eases into full-body calm.

This also makes it a top pick for medical users looking to treat stress, pain, or trouble sleeping. The high is long-lasting without being too intense, so you stay mellow without getting totally wiped out. It’s that sweet spot between a therapeutic chill and a recreational session.

Growing The Cheese is a satisfying experience, even if you're new to the game. It’s a medium-difficulty strain, but don’t let that put you off — with just a little care, you’ll get great results. This plant thrives in both warm and cool climates and is naturally mould-resistant, making it a strong choice for growers at higher altitudes or in damper areas.

Indoors, it responds really well to low-stress training (LST) and SCROG setups, especially if you want to control the final height and maximise bud sites. Keep your temps steady, your humidity in check, and you’ll be rewarded with chunky, resinous flowers that fill the room with their unmistakable stench. Flowering time is 8–10 weeks — plan ahead for the smell because this strain reeks in the best way possible.

Smoking The Cheese is a full sensory experience — and definitely not one to do quietly. It’s thick, rich, and has that old-school funk you just don’t get with modern dessert strains. Every inhale is dense and creamy, with a skunky pungency that coats your mouth and sticks around on the exhale.

It’s the kind of smoke that brings instant nostalgia while also delivering reliable, relaxing effects. Novices might want to start slow, but for seasoned smokers, this is one of those strains you’ll keep coming back to when you want to truly relax.

If you’re into classic strains with serious bag appeal, unmistakable aroma, and relaxing, reliable effects, The Cheese is a no-brainer. It’s a feminized variety, so you’ll get all female plants — no guesswork, just solid results.

Whether you’re growing indoors or outdoors, this strain gives great yields with relatively low maintenance. Add to that its mould resistance and robust genetics, and you’ve got a great option for both first-timers and experienced growers. From seed to smoke, The Cheese is as satisfying as it gets — pungent, powerful, and packed with personality.

The Cheese is famous for its loud aroma — that classic skunk-meets-cheddar funk. It’s sharp, musky, and pungent with earthy undertones that come through strong in both taste and smell.

Terpenes like myrcene, limonene, and caryophyllene work together to give you a complex flavour profile. You’ll get hints of sour cheese, spicy skunk, and a slightly citrusy tang that keeps things interesting. This isn’t a subtle strain — it announces itself and fills the room with its signature stank.