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Does anyone know who the genetic parents are of Cheese? I've googled with no success.

Also, I've read that Cheese originally came from the UK --does anyone know where HGF got theirs? Are the 2 versions the same? Which is better? TIA.

UK Cheese is a one off Sensi Seeds Skunk no.1 found in a pack in 1988.

Homegrown Fantaseeds has backcrossed the original Cheese strain 5 times and added an Afghan genotype for extra vigour and yield.

you know your stuff dont ya boner

I love knowledge and my favourite subject is mj.

Boner wrote:I love knowledge and my favourite subject is mj.

cant fault ya mate av noticed u anwser alot of questions and help people top forumer

joeuk wrote:

Boner wrote:I love knowledge and my favourite subject is mj.

cant fault ya mate av noticed u anwser alot of questions and help people top forumer

Everyone normally leaves these questions to the man of knowledge.

Kermit wrote:

joeuk wrote:

Boner wrote:I love knowledge and my favourite subject is mj.

cant fault ya mate av noticed u anwser alot of questions and help people top forumer

Everyone normally leaves these questions to the man of knowledge.

True Dat!

Boner wrote:UK Cheese is a one off Sensi Seeds Skunk no.1 found in a pack in 1988.

Homegrown Fantaseeds has backcrossed the original Cheese strain 5 times and added an Afghan genotype for extra vigour and yield.

Did you ever grow the HGF Cheese Boner? How was it?

I've seen an article from an online magazine regarding the history of the Exodus Cheese strain. If I had to guess, I'd say Boner posted it, but can't think where it is.

Big Buddha used an elite Exodus Skunk, crossed it with an Afghani Male, then back crossed it with the origional cheese a total of five times

Swiss Cheese is a hybrid of Nirvana’s discontinued Swiss Miss and a curious Skunk #1 phenotype that was discovered in the UK and smuggled to Amsterdam in 2007.
A mix of a very early Swiss skunk and a robust strain from Nepal, Swiss Miss contributes an “old school” flavour that makes Swiss Cheese unique.
This strain is mould-resistant and beginner friendly

The History of The Cheese by Big Buddha
The Cheese is a very unique plant, until now, available as clone form only, Originating, and still growing around the U.K and now, Holland, this 15 year old variety has been the leading dominant strain in the history of the underground British Indoor cannabis scene. I obtained this specimen three years ago, the person who gave this to me is a much respected person within the industry named Zorro, but I also did some more research and found out and spoke to some of the founders of the cheese and they told me about all about the cheese.

Background.

At around 88/89 these guys planted some skunk no1 and put the females outside, not knowing too much at the time they cloned off one particularly special plant which was named after by another mate “cheese” due to its all pervading stink.

Then around 90’ the guys started to go to the free parties put on by the Exodus collective based in Luton, meeting up with other growers and was soon sharing stories as well as knowledge, this was how we teamed up to grow the cheese at HAZ manor, the collectives housing co-op in Luton, Exodus were taking a lead role in fighting prohibition at that time and the manor was a persecution free zone, the manor inspired loads of people to start growing and cheese cuttings were flying out of the door for a few years!

(Source: cheesefarmer) Unique.

The Cheese is the number one strain in the U.K. its distinctive, Old School taste is unique to the cannabis world , when you smell the Cheese you will be drawn in by an array of fruity, musky, hash /skunk undertones people who tasted the Cheese will always remember the smell, Very odorous.

Grown indoors and outdoors this plant can finish in very respectable times, outdoors, expect a finish at the end of October/ start of Nov if planting outdoors please be wise with the planting spot because later on there will be a smell of terrific pot later on that season.

Indoors, the cheese will finish between 7 to 9 weeks (although I have some “cash croppers” who grow hydroponically and will cut down every 6 weeks!). My preference, in Bio, Soil, the plant will be lovely and ripe within 50 up to 65days depending on personal preference, as long as the conditions are good. I must also recommend using charcoal filters on extraction fans especially in urban/ built up areas, that’s my smell warning! Don’t say we did not warn you!!



from the icmag strin guide

And we are forgetting the GREAT CHEESE DECEPTION

http://www.youtube.com/watch?v=TYRWfzzceVY

Posted about a year ago on this site by another member

Couple of Cheesey threads:: http://www.thcfarmer.com/forums/f62/ori ... lery-1567/

http://www.thcfarmer.com/forums/f62/ori ... heese-290/

Kermit wrote:And we are forgetting the GREAT CHEESE DECEPTION

http://www.youtube.com/watch?v=TYRWfzzceVY

Posted about a year ago on this site by another member

I don't trust this man.

Sir Niall of Essex-sire wrote:

Kermit wrote:And we are forgetting the GREAT CHEESE DECEPTION

http://www.youtube.com/watch?v=TYRWfzzceVY

Posted about a year ago on this site by another member

I don't trust this man.

And that is you right m8, i am still yet to come across a cutting of it but everyone grows it? Until i see it with my own eyes i wont accept it to be real.

Yea man, it just strikes me as a bit werid. The video seems to have an ulterior motive man.