The Cheese, The Whole Cheese and Nothing but the Cheese

mr west

Well-Known Member
well every day shes looking more ready, ill put some pics up of her tomoz at 9 weeks. I can't see her lasting much into next week tbh lmao
 

mr west

Well-Known Member
bless her, shes only just got this job lol so she better hang on to it. That last :joint: of bbcheese i jus had has squifed my head very nicely, Hmm must do another one just in case it was a fluke muhahahahahaha!
 

rasclot

Well-Known Member
hey westy how u dryin ur cheese i see u got them in cardboard box have u got filter in the room ur dryin them in?:bigjoint: ras
 

mr west

Well-Known Member
no filter ras lol im enjoying the smell for once, gawd knows what its gonna be like with the real cheese lol next week ill tell ya hahaha.
 

mr west

Well-Known Member
Cheese is a selected Sensi Skunk 1988 vintage. Purchased from the breeders shop in Amsterdam, from the man. The seeds where sprouted and this pheno has been kept and passed around in the UK since then.

Its for sure a rare 'sport' of Sk1. Which has been reported way back in the past. It is prior to there being any remake of the Sk1 strain in Adam, these where from the original seed batch we think, as its unlike any Sk1 ive seen since, as all have a lot more Afghani in the high and mix.

It has a almost pure Sativa high, with little to no body, unless harvested amber. It has a Sat dom growth profile and traits and will grow into a large diamond shape with multiple branches if left to bush. She clones easily, is still very vigorous indeed, grows fast and will go tall. Stetch from clone at 6 inch is to about 4feet in flower. 8-10 week flower, with a very adaptable cutting time, want it pure up, can be taken at 55 days, want to have you head on the desk with a cerabal 'couchlock' take it beyond 63, it isnt a Indica couchlock though, you could get up if your brain still worked. rofl.

Its a extreme resin producing plant, as can be seen in the photo above. It will choke itself eventually i think. The nugs are incredibly dense, hard. Every little piece you pull from the bud will be coated in resin, no matter how deep in the bud you go. The high is long lasting, hard to build tolerance to.

The plant has been a keeper for all who have tried her. Very strong potency overall.

It got named the Cheese due to its really pungent smell, a real chemy pungent smell thats unlike the typical Sk1, not fruity at all. Pure fuel/chem smell...it smells like a drug. From miles, one ziplock bag is not even enough for a nug, you will smell it. Serious odor control needed in flower.




Then Big buddah crossed it with an afgan to chill out the smell and taste and give it a more indica stone imo:bigjoint::wall::eyesmoke:
 

mr west

Well-Known Member
jus checkeed the trichs and saw a few clear ones lol so i keep waiting lol. Had my first smoke of the ghsc today and its much stronger and cheeseyer than the bbc, half a joint and my head was spangeled, gonnna bin up again to see wot the cielings like lol.
 

It's 5 o'clock somewhere

Well-Known Member
Looking good as always Mr West.... Do you harvest when you see no more clear or do you wait til you start to see some amber ones? I chopped 6 tops off 3 days ago because they stopped growing and all the small bud shade seaves were dieing and drying up. They had almost all cloudy but a few clear and no amber ones. Did I take them to soon? Sat will be their 9th week. I almost want to let them go another 4-5 days, what do you think?
 
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