The name ‘UK Cheese’ is an ode to the strain’s birthplace. It is rumored to be a phenotype of Cheese that showed unusual, yet favorable uniqueness out of a pack of Sensi Seeds Skunk #1 that was grown in the hills of southern England (hence the UK in the name).
The taste is akin to the smell; it’s fruity with hints of berries, cheese, and undertones of skunk. Upon exhale, the flavors of skunk and cheese coat your mouth, and lingers between hits. This is when the cheese flavor is most noticeable. The smoke is potent, with a ‘stoned’ effect immediately settling in behind the eyes all the way down to our legs.
The Legend Of The UK Cheese Strain
The legend of UK Cheese starts around the year of 1995, when a Cheese clone was passed on to an alternative community (group) by the name of, “Exodus,” who lived just north of London. This DIY culture group has been around in the UK since the 90’s, and is famous for their free community dance events, city farm, and social housing projects. Their free parties on weekends were known to attract thousands of people from all over.
It’s 50% Indica and 50% Sativa lineage make the UK Cheese strain a perfect blend of body and mind. After two small bowls we experienced a severe case of ‘couch-lock’ accompanied by an uplifting, euphoric effect. We found it easy to focus and get work done after smoking UK Cheese. Nonetheless, you have no desire to move once you get settled in your chair.
The phenotype had larger buds and a splendidly pungent cheese smell among other characteristics that set it apart. This plant of the Skunk #1 was cloned and renamed Cheese after its distinct smell.
If you have ever been lucky enough to smoke this strain then you will not be surprised to hear that Cheese is mostly Indica. Around 75% Indica and 25% Sativa, this hybrid hits fast and hard. The Sativa influence is not very apparent in the plant or buds as it remains short and bushy with wide fingered leaves and fat rocky buds.
Along with being a very pleasent smoke with a good yield, Cheese is also a fast flowering genetic that takes just 8 weeks to finish. With so many positive traits it is no wonder that it enjoys such popularity amongst both cash croppers and serious marijuana enthusiasts.
UK Cheese strain flowering time
A batch of these skunk seeds found its way to the UK around 1990 and an ultra-rare phenotype sprouted! A South East England grower found that this pheno had a much different stench, a real cheesy aroma. The heavy yields and fast flowering remained the same, however, the often problematic ganja smell was gone! Clones were taking from the Cheese plant and then along came many Cheese feminized cannabis seeds. Cheese quickly became the best selling cannabis in Great Britain.
Unless you’ve been living off-grid away from civilization, then you’ve probably heard about the incredible Cheese genetics. After it was first discovered in the 1980s it quickly blew up to become one of the most sought-after strains around. The legend goes that a California based grower named Sam “the Skunkman” relocated over the Netherlands, bringing with him his iconic strain, Skunk. With its quick flowering time and heavy yields, it quickly became popular, however, the serious stench of ganja associated with Skunk was a problem for many growers.
Cheese cannabis can yield around 500 grams per square meter without any special treatment as it is beginner-friendly. Outdoors this strain can produce far more, from 1000 grams onwards depending on the climate and nutrients.