Cheese

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Overview

Cheese is a cannabis cultivar that emerged in the United Kingdom in the late 1980s. According to the most widely documented account, growers associated with the Exodus collective in Luton grew out a pack of what they reported to be Sensi Seeds' Skunk #1, identified an unusually pungent female phenotype, and propagated it as a clone ^[1]. This original cut circulated in the UK underground throughout the 1990s, primarily as an unreleased clone.

The strain's defining trait is olfactory: a sharp, savory, fermented-dairy aroma that distinguished it from the sweeter or piney notes typical of Skunk crosses at the time. This distinctive smell became the cultivar's trademark and spawned its name.

The first major seed-form release came in 2002 as Big Buddha Cheese, a cross of the original Cheese clone with an Afghani male ^[1]. Big Buddha Cheese gained international recognition when it won the High Times Cannabis Cup Indica category in 2006. Since then, the name has proliferated: "Cheese" on a dispensary menu today can refer to a genuine descendant of the UK cut, a seed-line approximation, or simply any pungent strain a vendor chose to label that way Weak / limited^[4].

Chemistry

Published chemotype data specifically on verified Cheese cuts is limited. Information relies on commercial lab panels and aggregated cultivar databases rather than dedicated research on the clone.

Cannabinoids:

• THC: typically 15–20%, occasionally higher in modern selections Weak / limited
• CBD: under 1%; Cheese is a THC-dominant chemotype (Chemotype I) Strong evidence^[2]

Terpenes and volatile compounds:

Myrcene is usually reported as the largest single terpene, with significant β-caryophyllene and α-humulene, and smaller amounts of limonene and α-pinene Weak / limited^[2]. However, the distinctive "cheesy" aroma is not well explained by the standard terpene panel alone.

Recent research has identified the likely culprit: volatile sulfur compounds (VSCs), particularly prenylated thiols like 3-methyl-2-butene-1-thiol, have been identified in pungent cannabis and are far more likely responsible for savory, dairy-like top notes than any single terpene Strong evidence^[3]. In other words, the smell most people associate with Cheese probably comes from compounds that do not show up on a typical dispensary terpene report. This explains why two Cheese samples with similar terpene profiles can smell dramatically different — the VSC profile is the key differentiator.

Reported effects

There is no strain-specific clinical evidence for Cheese. Everything below is user-reported and should be treated as anecdote shaped by expectation, set, setting, and dose Anecdote.

Commonly reported effects include relaxation, mild euphoria, increased appetite, and body-leaning sedation at higher doses. Users frequently describe it as "functional" at low doses and couch-locking at higher ones — a profile consistent with most myrcene-forward, THC-dominant hybrids.

The popular framing of Cheese as an "indica" or "indica-dominant hybrid" warrants skepticism. Cheese's Skunk #1 ancestry is genetically a roughly balanced hybrid, and the indica vs. sativa distinction does not reliably predict effects. Effects in any given jar depend more on the specific phenotype, harvest timing, cure, and user tolerance than on the name on the label Disputed.

Lineage and disputes

Documented account:

In 1988 or 1989, a group of UK growers associated with the Exodus sound system and collective in Luton grew out a pack of seeds they reported to be from Sensi Seeds' Skunk #1. They identified a particularly pungent female phenotype, selected it, and propagated it as a clone. That cut — often called "Original Cheese" or "Exodus Cheese" — circulated within the UK underground through the 1990s.

What is disputed:

• The seed pack origin: Some accounts cite Sensi Seeds Skunk #1; others claim the pack was mixed, mislabeled, or from a different Sensi line entirely Disputed.
• Attribution of the find: Multiple individuals have claimed credit for identifying and selecting the phenotype. No single attribution is fully verified Disputed.
• Clone identity today: Modern plants sold under the name Cheese are often seed-grown approximations or re-selected cuts. Genetic studies of commercial cannabis have shown that strains sharing a name often do not share a genome Strong evidence^[4]. Without genetic fingerprinting, identity claims are unreliable.

Notable descendants:

Notable seed-form or cross derivatives include Big Buddha Cheese (Cheese × Afghani), Exodus Cheese seed-line recreations, and numerous crosses sold by international breeders. Many of these bear the Cheese name but may diverge genetically and in phenotype from the UK original.

Cultivation

Cheese has a reputation among growers as vigorous but pungent — both in yield and aroma.

Flowering and timeline:

• Approximately 8–10 weeks indoors Anecdote
• Medium stretch (approximately 1.5–2× during flower) Anecdote
• Outdoor harvest in early-to-mid October at northern latitudes Anecdote

Structure and training:

• Bushy plant with multiple bud sites
• Responds well to topping, low-stress training (LST), and Screen of Green (ScrOG)
• Moderate plant height

Yield:

• Moderate to high indoors under adequate light Anecdote
• Can produce substantial yields outdoors in temperate climates Anecdote

Climate and environment:

• Prefers a drier flowering environment
• Dense colas are susceptible to botrytis (bud rot) in high humidity; growers in damp regions report losses if ventilation is inadequate Anecdote
• Indoor humidity should be kept below 50% in late flower Anecdote

Odor considerations:

• Cheese is one of the most pungent commonly grown cultivars Anecdote
• Odor containment is a primary concern for many growers, particularly in shared buildings
• Smell is most pronounced in the final 3–4 weeks of flower Anecdote

Overall difficulty: Moderate. The plant itself is hardy and forgiving, but mold prevention in high-humidity conditions and odor management are the main challenges.

Marketing versus reality

What is real:

• Cheese is a genuine historical cultivar with a documented UK lineage going back to the late 1980s.
• The aroma is distinctive and reproducible in well-grown examples, driven by sulfur compounds in the volatile profile.
• It seeded an entire family of pungent, savory hybrids that influenced European and later North American breeding.
• Big Buddha Cheese's 2006 High Times Cannabis Cup win is documented.

What is marketing folklore:

• "Cheese is an indica." Cheese descends from Skunk #1, a roughly balanced hybrid. The "indica" label here is shorthand for "feels relaxing," not a meaningful botanical distinction Disputed.
• "This is the original UK clone." Most "Cheese" sold today is seed-grown or a re-selected cut. Without genetic testing, identity claims are unverifiable Weak / limited.
• "High myrcene means couch-lock." The myrcene-sedation link, including the often-cited 0.5% threshold, is folklore not supported by controlled human research Disputed^[5].
• THC numbers on the label. Inflated and inconsistent lab reporting is well-documented across the legal cannabis industry; treat advertised potency as a rough range, not a precise measurement Strong evidence^[6]. Read the Certificate of Analysis (COA) if available, but understand that even lab results vary between testing facilities.

Bottom line: Buy Cheese for the smell and the history. Do not buy it expecting a specific, predictable effect — no strain delivers that reliably.

Frequently asked questions

Is Cheese an indica or sativa?

Neither label is botanically meaningful. Cheese descends from Skunk #1, a balanced hybrid. Growers and sellers use "indica" as shorthand for "feels relaxing," but the indica/sativa distinction does not predict effects Disputed.

What is the THC level?

Typically 15–20%, though outliers exist Weak / limited. Lab reports vary widely across testing facilities. Treat advertised potency as a rough range, not a guarantee Strong evidence^[6].

How long does Cheese take to flower?

Approximately 8–10 weeks indoors; outdoor harvest in early-to-mid October at northern latitudes Anecdote.

Who actually bred Cheese?

The original clone was selected by a UK grower community associated with the Exodus collective in Luton in the late 1980s, reportedly from a Sensi Seeds Skunk #1 pack — though seed-pack origin remains disputed Disputed. Multiple individuals have claimed credit, and no single attribution is fully verified. Big Buddha Seeds released the first major seed-form version, Big Buddha Cheese, in 2002 Weak / limited^[1].

Sources

How this page was made

Related

• Certificate of Analysis (COA) — Lab-issued document reporting cannabinoid potency and contaminant screening for a specific...
• High Times Cannabis Cup — The cannabis industry's first major competition, from Amsterdam coffeeshop roots to intern...
• The Indica/Sativa Myth — The popular classification system contradicts genetics, chemistry, and controlled research...
• The Myrcene 0.5% Threshold — A viral cannabis rule with no peer-reviewed evidence behind it.
• Mystic Cheese — A Cheese-family name with no independent verification or documented breeder record.
• Toffee Cheese — Undocumented Cheese-family hybrid with no verifiable breeder or chemical profile.