Cheese

Cheese

Cheese is an indica-leaning hybrid (20/80) and one of cannabis history’s genuine icons, a phenotype pulled straight from the legendary Skunk 1. Coming in at 17-22% THC, this Thai-grown cut carries the loud, funky, unmistakable aroma it was named for, paired with a giggly, social high. Best for day / night.

Thai Weed grown in Thailand.

The Story Behind Cheese

Few strains have an origin story as well documented as Cheese. Back in the early 1990s, a community connected to the Exodus collective near Luton in the UK popped a pack of Skunk 1 seeds and found one plant that stood apart from the rest. Instead of the usual sweet skunk, it reeked of something sharp and sour, closer to an aged block of cheese than anything in the garden. They kept that plant as a clone, passed cuttings around, and the name stuck for the obvious reason.

For years Cheese stayed a clone-only secret, traded hand to hand across the UK. Then Big Buddha Seeds, run by Milo Yung, worked the cut into a stable feminized seed line in the early 2000s. Big Buddha Cheese went on to win the High Times Cannabis Cup in 2006, which carried the strain out of British grow rooms and onto shelves worldwide. This Thai-grown version keeps that same pungent character intact.

The Nose

There is no mistaking this one. The cheese note hits immediately, sharp and tangy, exactly like an aged block left out of the fridge too long. A heavy skunky funk rides right alongside it, the classic Skunk 1 calling card. Underneath sits a damp earthy base and a deeper funky layer that gives the whole thing its savoury, almost fermented character. It is genuinely pungent, the kind of smell that fills a room within seconds of opening the bag. A faint sweet note hides at the very back, easy to miss. That earthy weight is the Myrcene, while Caryophyllene sharpens the funk into something almost peppery, and a thin thread of Limonene stops it going flat. The buds are mid-density and lime green, scattered with orange hairs.

The Smoke

The smoke carries the nose over almost exactly. Cheese and skunky funk land first on the inhale, tangy and full, then the earthy base fills in across the exhale. It is a savoury smoke rather than a sweet one, which is rare and part of why Cheese fans stay loyal. As you work through the joint, that funky depth grows and a whisper of sweetness finally shows on the back end. The smoke is medium-bodied and burns clean, leaving a pale ash.

The High

Cheese is a mood strain first. The lift comes on fairly quick, a bright euphoric rush that slides straight into giggly territory. Conversations get funnier, you feel happy in an uncomplicated way, and the sociable streak makes it a natural pick for a group hang. After the first half hour, the 80 percent indica side starts to show. A gentle relaxed heaviness creeps in, with a calming settle that takes the edge off without flattening you. Decades on, it is easy to see why this cut never went out of style.

Effect group: Fun · Best time: Day / Night

Who Should Try Cheese?

At 17-22% THC and a 3 out of 5 intensity, Cheese sits in friendly mid-shelf territory, approachable for newer smokers and a reliable change of pace for veterans tired of dessert strains. The low anxiety risk backs that up, so the social, giggly character rarely tips into anything uneasy. On a practical level, the mood lift makes it a sensible reach for stress and low mood, while the indica base helps with chronic aches and winding down toward sleep. Pick it when you want something with history and personality rather than another sweet candy jar.

Strain Card