Edible delicacy or cannabis, the name “Head Cheese” never really sounds that appealing, but a name can’t take away from the profile of Head Cheese marijuana, a potent strain that few can contend with.
Break out the wine, with a scent redolent of finely aged fromage and a level of THC that’s nearly off the charts, Head Cheese cannabis is your new night-time treat for serious consumers and intermediate to master level growers.
First things first — Head Cheese cannabis should be enjoyed in moderation. Some plants from this strain have been clocked at upwards of 30% THC, meaning it’s one of the strongest on the market and unique in its own savory way. The initial effects of the sativa-dominant strain are an overwhelming head rush that many would call happy and euphoric, instantly uplifting the mood and stimulating the creative flow.
Eventually, the indica side wins out, ushering in a couch-lock that will soothe the body and release tension from stress, anxiety, and depression. Despite this, Head Cheese is not necessarily recommended for medicinal purposes, though it might prove useful for patients suffering from pain, inflammation and muscle spasms, and it might relieve some symptoms associated with depression and stress.
If you are a fan of cheesy strains, Head Cheese should be up your alley, as it does have a distinct fragrance of the gooey golden goodness, often accompanied by an earthy scent that becomes stronger when cured buds are broken apart. Its flavor is purely Cheese, though the creaminess of its original taste gives way to diesel and skunk notes, tinged with citrus fruits.
Head Cheese is a vigorous and branchy plant that adapts well to all the growing systems that can be found nowadays, soil, hydro, aeroponics, coco, etc. It responds well to pruning and training, and is well adapted to both SOG and SCROG cultivation techniques.
Head Cheese from Big Buddha Seeds is a mostly sativa hybrid created by bringing together two living legends of the international cannabis scene in the shape of Headband and Cheese, resulting in an ideal strain for day to day use, uplifting the mood and relaxing the body with a potent and well-balanced effect.
In indoor grows, the flowering period for Head Cheese is from 9 to 10 weeks, when you can harvest dense and highly resinous buds with a great aroma and a superb flavour that will delight your tastebuds.
Cutivated outdoors, Head Cheese is ready for harvest in mid-October and you can get very large and productive plants that grow vigorously, providing the grower with high yields of excellent quality flowers coated with a layer of resin that brings fragrance to the entire garden.
Its taste can be described as spicy cheese with a creamy earthy background that envelopes all its flavour like a caramel.