Cheese Strain Feminized SeedsThe pungent UK Skunk #1 phenotype, crossed with Afghani for seed
4.89 out of 5 · 18 reviewsThe Cheese strain is the famous British Skunk #1 phenotype whose buds smell like sharp, aged cheese. It started as a clone passed around UK growers in the late 1980s and 1990s, and seed breeders later crossed it with Afghani to make it available as seeds. These feminized seeds grow female plants that flower in about 7 to 10 weeks and test around 15 to 20% THC.
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What is the Cheese strain?
Cheese is an indica-dominant hybrid that began as a single, unusually pungent Skunk #1 plant found in England in the late 1980s. The cut spread through UK growers for years as a clone, and seed versions were later made by crossing it, or Skunk #1, with Afghani. Cheese flowers in roughly 7 to 10 weeks, usually tests about 15 to 20% THC, and is known for a sour, aged-cheese smell with skunky, earthy and sweet notes.
Ratio from Dinafem's feminized Cheese listing. Leafly calls Cheese an indica-dominant hybrid.
A savory, sour-dairy funk unlike any other Skunk phenotype, which is how the strain got its name.
Cheese strain specs
Cheese numbers vary by breeder, because each seed company built its own version from the UK clone or from Skunk #1. The figures below combine Dinafem's and Big Buddha's published data with SeedFinder, Leafly, AllBud and Weedmaps.
| Type | Indica-dominant hybrid, about 60% indica / 40% sativa |
|---|---|
| Genetics | UK Cheese (Skunk #1 phenotype) × Afghani; Dinafem's is Old Skunk #1 × Afghani #1 |
| Bred by | Clone found by UK growers (late 1980s); seed versions by Big Buddha Seeds, Dinafem and others |
| THC | About 15–20% (Leafly averages around 18%) |
| CBD | Low, under 1% |
| Main terpenes | Myrcene, pinene, caryophyllene |
| Aroma & flavor | Aged cheese, skunk, earth, creamy butter, sweet wood, pepper |
| Reported effects | Relaxed, happy, euphoric, hungry, sleepy later |
| Seed type | Feminized (female plants) |
|---|---|
| Flowering indoors | 50–60 days (Dinafem) to 8–10 weeks (Big Buddha) |
| Outdoor harvest | Early to mid-October (Northern Hemisphere) |
| Height | Medium indoors, stretches about 2x in flower; up to 2.5 m outdoors |
| Yield | About 525 g/m² indoors; up to 1,000 g per plant outdoors (Dinafem) |
| Difficulty | Easy to grow, harder to hide (very strong smell) |
| Best methods | SCROG, topping, carbon filtration |
| Climate | Indoors, or temperate outdoor gardens with a dry October |
Where does the Cheese strain come from?
Cheese began around 1988 or 1989 as one standout female in a pack of Sensi Seeds Skunk No. 1 grown in southern England. The plant had big buds and a powerful cheesy smell, so the grower kept it as a clone. By the mid-1990s a cutting had reached Exodus, a community collective near Luton, and visitors took clones home, which spread the strain across the UK and gave it the nickname Exodus Cheese.
Because Cheese was clone-only, seed breeders had to rebuild it. Big Buddha Seeds crossed the Cheese clone with a pure Afghani landrace to create a seed line that keeps the smell with a bit more yield, and Dinafem made its feminized Cheese from Old Skunk #1 × Afghani #1. That is why the Cheese you grow from seed carries more Afghani influence than the original UK cutting.
Is Cheese still a clone-only strain?
The original UK Cheese cut is still passed on as a clone, but Cheese seeds now exist because breeders backcrossed it with Afghani. Seed-grown Cheese plants are close cousins of the clone rather than exact copies. Most keep the trademark aged-cheese smell, while some phenotypes lean sweeter or more skunky.
Not every plant smells the same. Pick the funkiest plant if you plan to keep a mother; the strongest cheese aroma usually shows in the last weeks of flowering.
What does Cheese taste like, and how does it feel?
Aroma and flavor
Cheese tastes savory and sour, like strong aged cheese, wrapped in earthy skunk with a creamy, buttery smoothness and a slightly sweet, woody finish.
- Aged cheese
- Skunk
- Earthy
- Butter
- Sweet
- Wood
Terpenes
- Myrcene
- Musky, earthy depth; Leafly lists it first
- Pinene
- A faint pine freshness under the funk
- Caryophyllene
- Pepper and spice that add to the savory edge
Cheese's terpene mix shifts between seed lines, since each breeder rebuilt it with different Afghani or Skunk stock.
Reported effects
Cheese is mostly reported as relaxed, happy and euphoric, with Dinafem describing a high that starts with mental lift and ends in physical calm. Leafly users also note strong munchies and a sleepy finish, so many people keep it for the afternoon or evening.
- Relaxed
- Happy
- Euphoric
- Hungry
- Sleepy
Dry mouth is the most common Cheese complaint, and AllBud reviewers mention head spins, headaches or anxious moments when they take too much.
These Cheese effects come from Leafly, Weedmaps and AllBud user reviews plus Dinafem's description. Responses differ by person, and nothing here is medical advice.
How do you grow Cheese seeds?
Cheese seeds grow into sturdy, forgiving plants: veg them for 4 to 6 weeks, top once and spread them under a SCROG net, change the lights to 12/12, and harvest after about 7 to 10 weeks with a strong carbon filter running.
- GerminateAbout 1 week
Cheese seedlings are vigorous; transplant them once the first true leaves are fully open.
- Vegetate4–6 weeks indoors
Top Cheese once and train the branches flat. Dinafem notes it responds especially well to a SCROG net.
- Flower7–10 weeks
Expect the plant to roughly double in height after the light change, and the cheesy smell to build fast from week four.
- HarvestDay ~50–70 indoors · early to mid-October outdoors
Harvest when trichomes are mostly cloudy; a longer finish brings a heavier, sleepier effect.
Grow tips for Cheese
- Budget for odor control. Cheese is one of the smelliest strains you can grow; Dinafem recommends anti-odor filters, and a carbon filter sized for your tent is a must.
- Flip a little early. Plants stretch about twice their height in flower, so one AllBud grower switches at 38 to 40 cm (15 to 16 in) to finish near 60 cm (2 ft).
- Use a SCROG net. Thick, branchy Cheese plants fill a screen well, giving an even canopy of dense, sticky colas.
- Watch late-season humidity. Dense indica buds finishing in October can catch mold outdoors, so give plants airflow and shelter from heavy rain.
- Cool nights can add color. SeedFinder notes some Cheese buds take on a light violet tint when temperatures drop late in flowering.
Is Cheese the right strain for you?
Great pick if you
- Love strong, savory, funky aromas that stand out from fruity strains
- Want a sturdy, high-yielding plant that forgives beginner mistakes
- Prefer a relaxed, happy effect for afternoons and evenings
- Grow outdoors in a temperate climate with a dry October
Think twice if you
- Can't control odor in your grow space
- Prefer sweet, dessert-style or fruity flavors
- Want a very high-THC strain above 25%
- Need a short plant and can't train or flip early
Cheese strain FAQ
Is Cheese indica or sativa?
Cheese is an indica-dominant hybrid. Dinafem lists its feminized Cheese at about 60% indica and 40% sativa, and Leafly also describes it as indica-dominant. The original UK cut came from Skunk #1, itself a hybrid.
Why is it called Cheese?
Cheese gets its name from its smell. The original Skunk #1 phenotype found in England had a sharp, sour, aged-cheese aroma that set it apart from other Skunk plants, and growers named the clone after it.
What is the difference between UK Cheese and Exodus Cheese?
UK Cheese and Exodus Cheese refer to the same original clone. The name Exodus comes from the Luton collective that shared cuttings in the 1990s and helped spread Cheese across the UK.
What are Cheese's genetics?
The original Cheese is a phenotype selected from Skunk #1. Seed versions add Afghani: Big Buddha Seeds crossed the Cheese clone with an Afghani landrace, and Dinafem's feminized Cheese comes from Old Skunk #1 and Afghani #1.
How long does Cheese take to flower?
Cheese flowers in about 7 to 10 weeks indoors after the lights go to 12/12. Dinafem lists 50 to 60 days and Big Buddha 8 to 10 weeks. Outdoors in the Northern Hemisphere it is ready in early to mid-October.
How much THC does Cheese have?
Cheese usually tests about 15 to 20% THC according to AllBud and Weedmaps, and Leafly lists an average near 18%. CBD is low. Exact potency depends on the phenotype and growing conditions.
How much does Cheese yield?
Dinafem lists its feminized Cheese at about 525 g/m² indoors and up to 1,000 g per plant outdoors. Big Buddha describes its Cheese as a good yielder bred to outproduce the original clone.
Does Cheese smell a lot when growing?
Yes. Cheese is famous for an intense, sour, cheesy smell that builds through flowering and can carry well beyond the grow room. Indoor growers should run a carbon filter from early bloom.
Cheese reviews
4.89 out of 5 from 18 reviews
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18 reviews for Cheese Strain Feminized Marijuana Seeds
Cheese's relatives and similar funky strains
Skunk #1 Feminized
Exodus Cheese Feminized
Blue Cheese Feminized
Afghan FeminizedBeaver Seeds sells cannabis seeds for collection and genetic preservation where permitted. Check the laws in your state, province or country before germinating seeds. Effects are user-reported and are not medical claims.
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Sam –
Got a relaxed, happy feel. Beginner friendly and forgiving. Nice stress relief without heaviness.
Ashley –
Not amazing, but definitely good enough to return.
William Sander –
This strain surpasses the previous ones by far! Upon harvesting, I received abundant yields. It’s one of the easiest strains I’ve cultivated, consistently providing substantial harvests effortlessly. The buds are large and of excellent quality, making it a delight to grow. Despite a longer flowering period, the end result justifies the wait. It’s a straightforward strain requiring minimal care, yet it boasts great structure. The buds are of a satisfactory size, densely crystallized, and emit a potent aroma. I highly recommend this strain!
Calvin –
One of the easiest strains that I’ve grown, but this is way better than the previous ones! as I harvested it, I got loads of yields! The aroma is very pungent and smells much like a diesel with hints of chocolate! It gaves me so much comfort and happiness whenever I consume it, I recommend this very much!
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Nancy Freeman –
the cheesiest cheese strain – so good for aches and pains – big nice buds – easy grow – love love love this strain
Jose Nichols –
Cheese Feminized has the most lovely smell and taste of butter and earthy. It just takes me for just about 8 to 10 weeks of waiting for it to be finally get fully matured. This plant requires to be grown in a sunny places and it gives a lot of buds to harvest. It gives me a very soothing sensation and a good buzz. Also it eases all my tension and at same time numb my body. It offers me a good night’s sleep which really perfect for me because I have insomnia. It has a very sturdy branches and stretched and slender leaves.
Francis Laframboise –
The plants have a long time of flowering but the final quality makes up for the waiting time simple strain without much care great structure. Buds are acceptable size, very crystallized, and with a strong aroma. I definitely recommend this strain!
Travers Lafrenière –
Very resistant strain with vigorous and rapid growth. The plants were harvested after 65 days. Beautiful buds with stunning colors completely loaded with big fat trichomes. Good taste, stone, pain relief, and this smell never gets old considering how long this plant is around but with good growth, it’s only got better with time. One of the most enjoyable varieties to smoke!