Big Buddha Seeds, UK
Indica-Dominant
Genetics: Skunk #1 x Afghani
Potency: THC 19%
Cheese from Big Buddha Seeds is a unique strain that was, until recently, only available as a clone. The history of this plant, as is the case with many classic strains, is somewhat confused and distorted. Cheese originated in the late 80s as one unique female phenotype from Skunk #1 seeds grown somewhere in the Chiltern Hills. This plant produced huge buds and had an incredible cheese-like odor, and was cloned to become Cheese. Big Buddha bred this UK Cheese backcross with a pure Afghani male plant to create Big Buddha Cheese, one of the most popular strains in the UK.
Big Buddha spent two years selectively backcrossing this plant in order to isolate specific beloved Cheese traits, and now Big Buddha Cheese retains its mother’s old school taste and its Afghani father’s sturdiness and excellent yields. The flowering time should be 7 to 9 weeks indoors, and you can look to harvest at the end of October outdoors. Because of the high yield, staking is often necessary, so be sure to stake your plants well in advance of flowering. You will need very good air filtration in your grow room because the aroma is so pungent that it can draw unnecessary attention to your garden.
The high is very uplifting with no ceiling, and offers a clear, long lasting buzz. Big Buddha Cheese smells very unique, with a pungent, old school aroma that reminds many of some very dank cheese. Expect a solid and fruity taste that leaves you wanting more!
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