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Cheese is a legendary cannabis plant with origins based in the UK. This marijuana strain has its heritage from some original Skunk #1 that was rediscovered then developed by a dedicated crew of cannabis growers from London. Finally they gave birth to a skunk that was so stinky that there seemed no more fitting a name than Cheese.
Our Royal Cheese feminized can be harvested 7-8 weeks after flowering to achieve the strongest flavour. Leaving it 2 weeks longer, 10 weeks, will give less flavour but will pack more of a punch with each puff or bong. Different growers enjoy different effects so it’s up to you personally to experiment which is the right time for you; however, as a general rule, Cheese can be harvested at 7-8 weeks.
Strong aroma on a thirsty plant
Grown indoors, Royal Cheese will yield on average 60 grams per plant or 450-550 grams per square metre under a 600W light. Outdoors, this plant will tower above everything else and can yield over 600 grams in the correct climate (Spain, Italy, and California). It can be grown outdoors in northern Europe too, but will produce a lower quality buds than if grown indoors.
Since then, the Cheese genetic has spread around the world, winning a Cannabis Cup and reaching near legendary status in the eyes of smokers while doing so. We got a hold of it, feminized it and are proud to present the Royal Cheese feminized seeds.
Royal Cheese Feminized will grow to about 1.5 metres indoors, but will stretch to over 2.5 metres out in the sun. This marijuana strain loves to drink and will grow big and strong as a result. The biggest issue encountered when growing Royal Cheese Feminized is the smell. This cannabis plant stinks so much that a carbon filter is almost essential for indoors, while everyone in the immediate radius will smell it outside.
Named for its sharply sour aroma, Cheese is an Indica-dominant hybrid from the U.K. comprises of 80% Indica and 20% Sativa that has achieved widespread popularity for its unique flavour and consistent potency.
SIDE EFFECTS: Side effects include cotton mouth and bloodshot eyes. Some users report paranoia, dizziness, and increased anxiety. Rare side effects include dry eyes, sedation and headache.
HARVESTING: Cheese strains are natural growing, can make up to 2 meters in height both indoors and outdoors. When given enough light and room to flourish it can yields up to 1-3oz/ft2. Cheese strains are resilient and flower over a period of around 8–9 weeks. This strain can handle fluctuations in humidity, but make sure the temperature stays between 21–26°C and 70–80°F.
AROMA: As its name suggests, it has a strong cheesy, pungent skunky aroma. More of like cheddar cheese. Some strains have dank, blueberry, spicy and herbal fragrances depending upon the parent genetics.
MEDICAL BENEFITS: The strain retains the mood-elevating qualities of a Sativa and is often used by people dealing with stress and anxiety disorders. The massive body melt provides relief from chronic aches and pains. Many find it useful for the treatment of insomnia. Cheese is also often used by people who need to increase appetite. Medical marijuana practitioners recommend it for depression Muscle spasms, dysphoria, panic, bipolar, PTSD and ADHD too.