Cheese effects are mostly calming.
Cheese potency is higher THC than average.
Cheese, also known as "Dinafem Cheese," is an indica-dominant hybrid marijuana strain from the U.K. named for its sharply sour aroma. Cheese has achieved widespread popularity for its unique flavor and consistent potency. With origins that stretch back to the late 1980s, Cheese is said to descend from a Skunk #1 phenotype whose pungent aroma made it stand out. Breeders like Big Buddha Seeds later introduced Afghani indica genetics to increase Cheese’s trichome production and yields. The resulting strain is now well-known for its relaxed, happy effects that gently ease you into a blissful state of mind.
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Cheese strain reviews(1,620)
Smoked after my colonoscopy.....it works :)
When I smoke joints, it usually takes about a gram for me to get to where I like to be. That is information so you can understand my tolerance level.
5:15 in the morning I woke up and proceeded to grind up 1 g of flower. I use raw black cones 1 1/4”. I was not able to fit the whole gram in that cone. I probably put .8 in the cone.. when I went outside to smoke it I got less than halfway through and wanted to quit because it was hitting so heavy.
The feelings that came next were amazing. I struggle with depression and anxiety, and it was amazing how I felt in control of my emotions. It motivated me to start cleaning my house, so I cleaned up my bathroom. I believe that was the sativa side of the hybrid part which then lead into very calm feeling and just mellow.
4 PM proceeded to smoke the other half of the joint and I feel the same exact high.
It took less than a half a gram each time for me to feel it .
It made me feel very euphoric, happy, hungry. If you asked me if I had anxiety or depression while I was high on this strain, I’d probably tell you I don’t even know what those are even though I have them because they were knocked out.
I have found my Grow Bible finally after thinking that it was lost in a previous move.
What a true joy in life to find over 250 strains reviewed in my 48 years of Chronic Medical Cannabis use.
Here below is a redacted version updated for today !
Well time that I do a Cheese Strain review as anyone who knows me, knows full well that I grew Skunk strains starting in 1970 in Central-Northern British Columbia. Long before most others in BC with the exception of several Vancouver Island Patients who all started at the about the same time. When my Grow-CannaGod-Professor and I would go to the Lower-Mainland to search the Garden Centres which were of provenance there were many garden as the climate is more generous where there is essentially no snow and freezing temperatures are semi-rare.
The very first Cheese that I had was back in 2000 from the very person who brought and introduced Cheese to Northern England where it is still quite popular along with the Skunk original or even Ultra Skunk last I was in the UK in the mid 2002 but I was in the South, the Garden of England so did not make it up to the North or Scotland were I still have family connections today.
Cheese that I received from the DoctorCheese was three pounds of three different harvest dates. All of his strains are grown outdoors in Sunny Spain.
The first pound was harvested at 90 days in flower, the second pound harvested at 120 days in flower, and the last pound harvested at 180 days in flower. These were by far the most helpful pounds I ever received and I assure everyone that it were as if these were so different one from the other.
The first was one of the truest headiest indica strains that was so euphoric so wondrously relaxing and still to this day I recall it as though I had used it this morning.
The second was very etherial and with a high flying high that would compare well to Texada Timewarp and Alaska Thunderfuck both which appeared at the same time.
The third was so long lasting I recall waking the next day still well medicated which only happens to me with massive amounts consumed so rarely just one strain. This was a true shocker as I had never experienced minus some stains that I had grown in the early 80's in Vancouver, such as Bhutanese my own created strain which I used Skunk F1 x ThaiStick
The Only Orange Cannabis plant as if some devilish grower would spray paint an entire plant day glow orange ! This is still one hell of a great strain to grow and a super producer as well. Some of the best Skunk based genetics ever created.
I have not seen it around in quite a while though I know of some medical growers in the Prairies that do still grow her, with aplomb.
I realize that most would not have access to pounds harvested at differing harvest dates, but it goes to show us, much-jaded that we know so little about what the true potentials of Cannabis are even in these days of the Internet and more and more Countries Legalizing the most valued Medical Plant on the Planet !!!!
As an example how many know that Cannabis ages like good wine and cheeses in glass jars Cannabis can age 10-40 years with characteristics that would truly surprise even the longest growers of Cannabis.
Strain spotlight
Cheese strain genetics
Cheese grow information
Type
indica
sativa
hybrid
Difficulty
easy
moderate
difficult
Height
short
average
tall
Yield
low
medium
high
Flowering (weeks)
7 - 9
10 - 12
> 12
- Prefers moderate amounts of fertilizer
- May express fruity or diesel-smelling phenotypes
- Trains well as a multi-branched plant or with sea of green (SOG) operations
- Average yield falls between 25-30 grams per plant






