Green House Seeds GH Cheese

Green House Seeds' GH Cheese cannabis strain is a multi-award-winning cultivar celebrated for its potent effects, ease of cultivation, and distinct aroma. This upgraded version of the original Cheese variety offers improved resilience, consistency, and yields, making it a favorite among cannabis enthusiasts seeking a reliable and flavorful high.

Award-Winning Status: GH Cheese has been honored with the prestigious Cannabis Cup award on three separate occasions, solidifying its reputation as a top-tier strain in the cannabis community. Its consistent performance and exceptional qualities have earned it recognition and acclaim from industry experts and enthusiasts alike.

Genetic Upgrade: GH Cheese represents an enhanced iteration of the original Cheese strain, boasting improved strength, ease of maintenance, and overall performance. This upgraded variety delivers more consistent yields and does not rely heavily on frequent water changes or intensive care routines, making it an ideal choice for both novice and experienced growers alike.

Growing Traits: Young GH Cheese plants display sharp and distinct features, with a unique appearance that sets them apart from other strains. They emit an old-school Skunk aroma that is reminiscent of classic cannabis varieties, filling the air with a pungent and unmistakable scent. Due to the strong aroma produced by GH Cheese, growers may find it necessary to use carbon filters to mitigate any potential odors.

Flavor Profile: GH Cheese offers a complex and robust flavor profile characterized by creamy, cheesy, and earthy notes. Its distinct aroma is complemented by hints of skunkiness and musk, creating a unique and memorable smoking experience. When consumed, GH Cheese delivers a smooth and flavorful smoke or vapor that tantalizes the palate and leaves a lasting impression.

Type: 40% Sativa / 60% Indica
Genetics: Selected Skunk phenotype (clone only strain from the UK).
Green House Seed Co. is the official producer of the original Bid Buddha Seeds Cheese.
Flowering Indoor: 8 weeks, with a yield up to 800 gr/m 2.
Good for SCRoG.
Flowering Outdoor: Ready at the end of September (North hemisphere) with a production up to 800 gr/plant.
Branchy plant with vine-like growth, needs full support.