7 Best Cheese Strains: A Cheese Strain Guide

Three dried cannabis buds on a Bree cheese and blurred cheese in the background

As a cannabis enthusiast, you may have encountered Cheese. This indica-dominant hybrid is renowned for its high concentrations of myrcene and pungent aroma resembling fresh cheddar cheese. The high induces a soothing body stone and enhanced mental clarity. Best of all, it is easy to grow and an excellent addition to your garden!

What are Cheese strains?

Cheese strains are a unique subset of cannabis strains well-known for their distinct cheesy aromas and flavours. These strains are derived from the Skunk family and became popular in the United Kingdom during the 1990s. Over time, their reputation as a pungent and heavy-hitting strain has grown, making them a favourite among cannabis enthusiasts.

When I was younger, I remember smoking a joint of Cheese with some friends outside their university dorms, and it didn’t take long for the pungent cheese aroma to spread. Soon enough, even those on the upper floors could smell it. Within minutes of finishing the joint, a line formed outside the dorm room asking where to buy some. It was a memorable experience, to say the least! So, let’s zoom in on the origins of this cheesy delight.

What are the origins of Cheese?

A cannabis plant and a cannabis bud close-up against the black background

Sam the Skunkman was instrumental in the development of the first F1 hybrid and had already begun breeding cannabis on a large scale in Santa Cruz before he arrived at Schiphol Airport in Amsterdam in 1985 with a selection of seeds from the USA. Out of 30 phenotypes tested by Sam, he developed a hybrid of an Afghan indica, Colombian Gold, and Acapulco Gold. After Sensi Seeds refined the traits, it became known as Skunk #1 and were added to our catalogue in 1988.

Around the same time, a group of individuals from Luton, England, called the Exodus Collective, campaigned openly for the legalisation of cannabis and challenged the regulations that prohibited smoking and growing cannabis. Skunk #1 eventually made its way to the south of England, and due to the adverse weather conditions, this phenotype exhibited a change in trait expression, producing a pungent aroma which later became known as Cheese.

Thanks to their efforts in preserving the original Cheese phenotype, this iconic strain has been kept alive and continues to be enjoyed by cannabis enthusiasts today. As such, it is commonly referred to as Exodus Cheese or UK Cheese. Fast forward to 2004, and Milo “Big Buddha” Yung developed the widely popular Big Buddha Cheese strain by backcrossing an Afghan with the original Skunk #1, reigniting its fame among cannabis lovers.

What is the terpene profile of Cheese?

Characterised by beta-caryophyllene, alpha-pinene, and limonene, Cheese’s distinctive scent and flavour are hard to resist. When you catch a whiff of Cheese, it is hard to forget its distinct fragrance. Similarly, the flavour of Cheese is one of a kind and is often described as a mix of earthy, musky, and tangy notes. Let’s take a closer look at these terpenes and explore what makes Cheese a highly sought-after strain among cannabis enthusiasts across the globe.

Beta-caryophyllene

The chemical formula of beta-caryophyllene against the white background

Beta-caryophyllene is one of the primary terpenes in Cheese strains. It gives these strains their distinct aroma, which is pungent, earthy, and spicy, with hints of sweetness and citrus. It also contributes to the flavour of Cheese, giving it a spicy and musky taste reminiscent of cheddar.

Alpha-pinene

The chemical formula of alpha-pinene against the white background

Cheese contains alpha-pinene, a terpene commonly found in coniferous trees, herbs, and spices. It has a distinct pine aroma and is known for its refreshing, woody scent with subtle hints of citrus and pine needles, providing a fresh, invigorating scent of walking through a forest.

Limonene

The chemical formula of limonene against the white background

Limonene gets its name from its citrusy aroma and is commonly found in citrus fruits such as lemons and oranges. It is a prevalent terpene in Cheese strains, adding a bright, zesty scent with hints of sweetness. This terpene gives many strains their characteristic citrusy flavour and aroma.

What are the seven best Cheese strains?

Countless Cheese strains have been developed, so let us check out seven of our favourite Cheese hybrids!

1. Skunk #1 (Exodus Cheese / UK Cheese)

Skunk #1 cannabis bud and a yellow powder against the black background

Skunk #1 is a 65% indica, 35% sativa hybrid, and the original Cheese is a Skunk #1 phenotype. It is highly robust and resilient, with a pungent terpene profile reminiscent of cheddar cheese. Skunk #1 became the parent of nearly all modern-day hybrids and is likely featured in the genetic makeup of the strain you are currently smoking. Expressing a short flowering period of 45 to 55 days, it displays typical indica characteristics. It has a short posture and large resinous buds, perfect for training techniques.

2. Blue Cheese (Skunk #1 x Blueberry)

Blue Cheese cannabis bud and a yellow powder against the black background

Blue Cheese is a beloved West Coast classic with an 80% indica-dominant hybrid. It has a short and stout morphology that produces XL yields. Due to its colossal colas, stakes are recommended to support these dense buds. Blue Cheese has an exceptionally dank and incredibly pungent aroma, with prominent notes of moist earth complemented by hints of fresh sandalwood and sharp notes of musky cheese. It produces a heavy body stone that enhances creativity and provides mental clarity.

3. Big Buddha Cheese (Afghan #1 x Skunk #1)

Big Buddha Cheese dried cannabis buds and a yellow powder against the black background

Milo Yung, who developed the renowned Big Buddha Cheese strain in the UK, passed away in 2023. His work significantly enhanced the potency and terpene profile of the original Cheese strain.

Celebrated for its tropical meets skunky palate, this strain won the prestigious 2006 High Times Cup. Big Buddha Cheese is favoured by growers for its high yields—up to 500 grams per outdoor plant and 450 grams per square meter indoors. The buds, dense in popcorn-like clusters, deliver a soothing body stone while keeping the mind active.”

4. White Cheese (White Rhino x Skunk #1)

White Cheese cannabis bud and a yellow powder against the black background

White Cheese is a 65% indica and 35% sativa, with a flowering time of up to 50 days. Indoor plants can grow up to 140 cm, while outdoor plants have reached heights of 160 cm. During the final weeks of flowering, growers in colder conditions may notice dark purple hues and a dense coating of white trichomes, which give the strain its name. After curing, White Cheese emits a pungent aroma of cheddar, which fades into a musky, skunky scent with sweet and fruity undertones.

5. Sour Cheese (Sour Diesel x Skunk #1)

Sour Cheese cannabis bud and a yellow powder against the black background

Sour Cheese is one of the few cheese-based strains that is a sativa-dominant hybrid. Its buds are spade-shaped, with a slightly open structure and an incredibly tall posture that sets it apart from other Cheese strains. This strain has the potential to stretch substantially during growth and is well-known for its energising high that can enhance creativity and mental clarity. Its terpene profile is impressive, with high levels of caryophyllene, which gives it a spicy cheddar and diesel aroma.

6. Bubba Cheese (Pre 98 Bubba Kush x Skunk #1)

Bubba Cheese cannabis bud and a yellow powder against the black background

Bubba Cheese is an 85% indica-dominant powerhouse with an impressive THC content of up to 28%. Indoor growers can expect to yield around 350 grams per m2, while outdoors in Mediterranean climates, growers can expect to see yields of over 550 grams per plant! Once cured, Bubba Cheese has a pungent aroma that can be described as earthy and skunky. Additionally, this strain has an incredibly short flowering time of 45 to 55 days, making it an excellent option for beginners.

7. Wedding Cheesecake (Skunk #1 x Girl Scout Cookies x Cherry Pie)

Wedding Cheesecake cannabis bud and a yellow powder against the black background

Wedding Cheesecake is a 70% indica, 30% sativa strain with a complex flavour profile, remarkable resin production, and Compact, dense buds with abundant resin glands. This strain flourishes in a Mediterranean climate and typically doubles in size as it flowers, with some plants increasing 150% in height during the flowering stage. This hybrid expels a pungent aroma reminiscent of cheddar with sweet berry undertones complemented by hints of citrus and sandalwood.

Say Cheese: There is so much to explore in the world of Cheese hybrids

Sensi Seeds takes pride in breeding the best genetics and is incredibly proud that the first-ever Cheese strain was a phenotype of Skunk #1. While it may be an acquired taste for some, the unique terpene profile and high cannabinoid content make it a must-try for Cheese lovers. If you want to experience a Cheese strain’s distinctive flavours and effects, consider adding one of the seven strains listed above to your garden today. Any personal favourites that we missed? Let us know!

  • Disclaimer:
    Laws and regulations regarding cannabis cultivation differ from country to country. Sensi Seeds therefore strongly advises you to check your local laws and regulations. Do not act in conflict with the law.

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  • Author_profile-Sensi-Mark-Smith

    Mark Smith

    Mark Smith is an English cannabis advocate based in The Netherlands. He’s worked across the world in the cannabis industry for over ten years, from Canada, to Spain, and to Californian cannabis farms. He’s followed his passion for cannabis across nearly every continent, and is currently dedicated to spreading the word as a writer at Sensi Seeds in Amsterdam.
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