This is my take on the cheese phenomenon, developed through reading, listening and having british grower friends.
Uk Cheese
What was essentially a
mutant (read as non-standard) pheno of skunk no.1 is "discovered" and kept by the Exodus group in/near Luton. It comes from skunk no.1 seeds but has a unique set of terpenoids giving it a pungent smell and flavour. This clone only cutting gains celebrity in the uk growers circle.
In the UK at the time all good bud sold on the street is given the name Skunk or Super Skunk by dealers. Skunk's cropping potential and ease of growth means it pervades the uk growing and supply scene. The word Skunk becomes synonymous with quality bud. Later as the cheese legend becomes widely known Cheese is the name dealers use to sell their bud regardless of the genetic origins but in reality much of this is likely a high cropping skunk strain or cheese from Dutch seeds.
The UK Cheese still exists in clone only form but has become extremely valuable and difficult to come by. Friends of mine in the UK however have been able to obtain it for smoking through the scene and are allegedly obtaining cuttings in the near future (maybe they have it by now, i should find out). Its strong odour and overwhelming flavours are what marks it out from generally available cheese strains. To slightly misquote my friend "spark it up and the neighbours from 4 houses down will be knocking on your door". Heres a pic, allegedly genuine and recent.
Dutch Cheese
Dutch breeders obtained cuts of UK Cheese and began crossing it to obtain a more commercial plant suitable for cash cropping and seed production. Big Buddha and HGF backcross with Afghani to get their versions. These versions go on to be crossed by numerous breeders with other classics to give strains like Blue Cheese, So Gouda and Cheisel. With seeds now readily available cheese strains are able to pervade UK supply as well as become prominent on the menus of Dutch Coffeeshops. It is often said that HGF is fairly close to the UK Cheese in relative terms though their femmed seeds are not particularly stable.
I do not claim this is the absolute truth, simply my take on a confusing situation which is not helped by the commercial value in calling a strain cheese. I am sure that similar things occur across the water with strains such as OG Kush and G13.