Big Buddha Cheese

Big Buddha Cheese was developed from the legendary and unique cannabis strain Cheese, until recently available in clone form only.

Big Buddha Cheese originated in 1988-89 as a unique female phenotype, one of many from a pacroket of Sensi Seeds Skunk No. 1 gwn somewhere in the Chiltern Hills in the UK. One special plant produced enormously large buds and had a very distinctive cheesy odour. It was quickly cloned and named Cheese.

For many years Cheese was passed around an underground network of growers in the UK, helped by Exodus (an alternative community near Luton) and others, until eventually one clone came into the hands of the Big Buddha himself.

The Big Buddha realised its quality and set about crossing the clone with a suitable father. This he found in a traditional landrace Afghani that a friend had brought back from Afghanistan during travels in the region.

The result is Big Buddha Cheese feminised, a strain that takes 8 – 10 weeks to flower and is consistently a much better yielder than the original Cheese. The flavour and taste is well preserved. Appealing fruity fresh smell, uplifting effect, highly pungent- hence its name!

Big Buddha Cheese feminised details:

• Cannabis genetics: Skunk #1 x Afghani
• Type: F1 hybrid
• Flowering: 8-10 weeks
• Harvest: October - November outdoors northern hemisphere
• Characteristics: Large yield, pungent cheesy smell.
• Seeds in pack: 5 or 10 seeds

Big Buddha Cheese Feminised seeds

1 Seed