Cheese Strain is a vibrant emerald-coloured bud of relaxing medical marijuana, which is brightened by florescent orange hair that covers the bud. It has a fruity berry aroma with a CBD level of 0.73 per cent and high levels of THC: 15-20%. It belongs to the Indica variety of strains and is farmed in the UK. Cheese is a useful pain reliever and calming agent that also help in overcoming chronic symptoms of extreme depression and body aches. It is important to note that this specific strain may prove a little too heavy for beginners, causing throbbing headaches, head spins and even anxiety attacks. Still, these symptoms are not particularly harmful; they are common in the initial period of intake. They may experience its positive effects immediately after the initial symptoms wear off, which takes a few hours at most. Although this medical marijuana strain may prove to be too much for beginners, it significantly helps in rationally placing its medical benefits and special effects into the limelight of a favorable environment.
As cannabis breeding and cultivation have flourished, different varieties of weed have emerged. There are whole families of strains associated with a particular flavour or sensation. Kush strains tend to bring a very powerful high; Haze strains are mouthwatering and deliver an uplifting buzz; Diesel strains…actually do smell like diesel. Yet sometimes, a complex flavour is highly sought-after among true cannabis connoisseurs. If you fall into this camp, a strong, savoury flavour like the one provided by Cheese strains could be just what you’re looking for. At RQS, we offer a range of Cheese strains you can order to experience this for yourself. There is a great story behind the development of Cheese strains and the effects they are known for.
WHAT IS A CHEESE STRAIN?
Cheese is world famous, along with the strains that were used to create this hybrid cultivar. Today, there are all sorts of Cheese Strain variants that trace back to the genetics of the original Cheese. Cheese strains are renowned for providing a spicy, savoury flavour, in contrast to the sweet, fruity, and herbal flavours found in some other strains. The terpenes of Cheese are actually quite varied, and come together to form its powerfully pungent smell. The rancid smell of octanoic acid merges with the sweet, fruity tones of methyl tert-butyl ether and ethyl methyl acetic acid. There is also isovaleric acid, combining with more foul-smelling terpenes like hexanoic acid (which smells of barnyard animals) and methyl mercaptan (which smells like rotten cabbage).
That sounds like quite the crowded and eccentric palate. Indeed, this combination of aromas is not to everyone’s taste. Yet in the same way cheese that tastes delicious can smell horrendous, Cheese strains have their appeal. There is, after all, an umami effect with Cheese strains; a sensation of a smoother taste that takes the edge off the strong aromas.
Cheese also produces many THC-potent trichomes, delivering a relaxing, blissful high. It is employed in the relief of pain, anxiety, and depression, as well as in restoring appetite. It makes sense that this specialty would become so popular. But where did it even come from in the first place?
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