Cheese Feminised

Germination and early veg, days 1-14. Cheese seeds generally crack inside 48 hours on damp kitchen roll and break the surface around day three. Early growth came in even and unhurried, neither racing nor sulking. Four solid nodes by day 14 with the spacing that hints at the hybrid frame to come. Damping off is rare around 70% relative humidity, which is also roughly what an unheated British room sits at in spring.

Veg, weeks 3-6. It took a simple top-and-tie approach well. Topping at node four gave six strong leaders, tied down gently, and an even canopy across a 70cm square by the flip.

Bloom, weeks 1-10. This is where the 60/40 balance in Cheese showed itself. The caryophyllene came up in week three and kept building; trichome cover was obvious to the naked eye from week five. Indoor yield: 400 g/m2. Height: 300 cm. THC testing at 18%. Rated intermediate.

Mid-bloom, weeks 4-6. The change came quickly. Sites that were loose and wispy at week three closed into defined colas. Development stayed even across the whole canopy, which is what the veg training bought — eight comparable colas instead of one dominant top and a handful of also-rans. Resin was visible to the naked eye from week four.

Ripening, weeks 8-10. Feeding dropped to plain water for the last ten days. The caryophyllene got strong enough that carbon filtration stopped being optional in a terraced house. Trichomes ran clear to milky across the final fortnight, amber showing on sugar leaves first. Around 15% amber on the calyxes is a common place to stop.

Drying and curing. Whole plant hung in the dark at 17°C and 58% humidity for twelve days — both numbers held by a dehumidifier, because an October room in this country will not hold either on its own. Stems snapped rather than bent, which is the test worth trusting. Four weeks in glass followed, burped twice daily for the first fortnight and once daily after. Final weight matched the 400 g/m2 figure. The limonene was far more present after the cure than at harvest, which is the argument for curing properly: the process makes flavour rather than merely keeping it.

Flowering: 8-10 weeks. Indoor yield: 400 g/m2. Outdoor yield: 300-400 g/plant. Plant height: 300 cm. Rated intermediate difficulty. Feminised seeds.

Cheese arrives in stages. The first draw at 18% THC brings dry pepper that registers at the back of the throat. The happy, relaxed, uplifted character follows within minutes, as a head and body effect at once. The mind stays clear while the muscles let go by degrees, which is what makes it adaptable — a small dose carries an afternoon, a larger one turns into an evening. The limonene underneath adds a lift that stops it turning heavy.

Primary: Caryophyllene · Secondary: Limonene · Tertiary: Myrcene. These three build an aroma that keeps moving through the cure. Fresh off the dry it leads with caryophyllene; after three or four weeks sealed in glass at 16-18°C the myrcene underneath comes up and the whole thing gains a layer. Vaporising between 180°C and 195°C catches the widest span of them, since the lighter myrcene molecules are the first thing heat destroys.

Who does well with Cheese? Indoor growers who want the timeline under their own control. Outdoor growers who want to choose when flowering starts. Anyone with the room and the patience to veg it properly before flipping. Difficulty is rated intermediate, which means a moderate learning curve that rewards attention without demanding a laboratory.