Seed Depot Cheese Seeds (Fast Flowering): The Result of Old-School Skunk and Afghani

The Cheese strain is a legendary cannabis plant with origins in the UK.  This marijuana strain originates from Old School Skunk and the indica-dominant Afghani that was rediscovered then developed by a dedicated crew of cannabis growers from London. Finally, they gave birth to a Skunk strain that was so stinky that there seemed no more fitting a name than Cheese.

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 Seed Depot Cheese feminized seeds.

Seed Depot Cheese Fast Flowering Strain Is Seriously Skunky!

Seed Depot Cheese cannabis seeds will grow to about 1.5m indoors, but will stretch to over 2.5m out in the sun. The biggest issue encountered when growing Seed Depot Cheese FF seeds is the smell.  This cannabis plant stinks so much that a carbon filter is almost essential indoors, while you'll just have to accept that everyone in the immediate radius will smell it outdoors. Indoors, you're looking at a harvest of about 550g/m², and outdoors up to 600g/plant is possible! It likes hot weather though, so grow indoors if you're in a more northerly climate.

Our Seed Depot Cheese fast flowering seeds are seriously fast and can be harvested in just 7–8 weeks of bloom! If you want the smell to be a little more subtle but the effect a bit more potent, let it mature up to 10 weeks. Different growers enjoy different effects, so it's up to you to decide. As a general rule, 8 weeks should be sufficient.

The Seed Depot Cheese Strain: A Fantastic Smoke!

Smoking the Seed Depot Cheese strain is, quite simply, a fantastic experience.  Carrying such a strong, pungent aroma which follows through with a good flavour is one thing. But what makes this marijuana strain so enjoyable is the sheer strength of the stone that you get from every hit of the joint or bong. This combination of stinky smell and knockout stone has ensured that Cheese seeds will be around for a long time to come.

Now with a Faster Flowering time than before