Big Buddha Cheese: Flowering Timeline Insights

Big Buddha Cheese is a hybrid marijuana strain that typically takes between 8 and 10 weeks to flower. The flowering period can be reduced to 7 weeks with hydroponics. The strain is a cross between Cheese and an Afghani pure-bread marijuana plant, with the Cheese mother originating in the UK in 1988-89. Big Buddha Cheese is known for its strong odour and flavour, which has notes of cheese, earth, and florals. It is also recognised for its medicinal qualities, including the management of depression, stress, insomnia, and pain.

The flowering cycle takes 8-10 weeks

The flowering cycle of the Big Buddha Cheese strain takes 8-10 weeks. This is a fairly short flowering period, and the strain is known to be a quick grower.

The Big Buddha Cheese strain is a hybrid, a cross between Cheese and an Afghani strain. The original Cheese strain is believed to have originated in the Chiltern Hills outside of London in 1988-89. It was one unique female phenotype out of a packet of Sensi Seeds, which produced massive buds and had a very strong cheese smell. This new strain quickly gained popularity and was cloned and dubbed Cheese.

Over the years, Cheese was passed on to multiple grower groups in the UK, and eventually, one clone came into the hands of a grower named Big Buddha. He recognised the potential of this new strain of cannabis and crossed it with a male plant from Afghanistan. This resulted in a strain that takes 8-10 weeks to flower, with a higher yield and the same flavour and taste as its mother Cheese.

Big Buddha Cheese is known to have a strong, distinctive smell. Even if kept in a plastic bag, it can be smelled right through. It has a very distinct cheesy smell with some earthy and floral notes. The taste is creamy and may have a sweet undertone.

Big Buddha Cheese is a well-balanced strain that provides a mellow cerebral high, followed by sedative properties that relax the body. It is known to uplift your spirit and make you feel happy and elated, while also sharpening your focus and sparking creative thoughts. Towards the end of its effects, you are likely to feel sleepy, making it a good choice for evening use.

The harvest comes in October-November

The harvest time for Big Buddha Cheese is late October to early November. This strain is a hybrid, a cross between UK Cheese and Afghani Indica, and it is well-known for its pungent cheesy smell.

Big Buddha Cheese is ready for harvest during the last days of October and the first days of November. It is a well-balanced strain that combines the best qualities of its parent strains. The flowering cycle takes 8-10 weeks, and the harvest yields are impressive, with 16 ounces per square meter indoors and 16 ounces or more per plant outdoors.

The plants are ready for harvest when the buds are dense and hard, and the leaves are dry. The dried buds are very hard and compact, and the crop is very high, with an excellent ratio of buds to leaves. The buds have a strong, distinctive cheesy odour, with notes of an earthy and floral smell. The smoke offers a fruity-fresh smell, a long-lasting uplifting effect, and a pungent taste of cheese.

Big Buddha Cheese is a forgiving plant that is perfect for beginner growers. It adapts well to different environments and sudden changes, and it is resistant to nutrient deficiencies. However, it emits a strong odour, so growers should consider using a grow tent to contain the smell.

It's easy to grow indoors

Big Buddha Cheese is easy to grow indoors, and it's a forgiving plant, making it ideal for beginners. It grows well in a Mediterranean climate and can be grown in a greenhouse, but it emits a strong odour, so you may want to use a grow tent to contain the smell. It's also suitable for hydroponics, although it adapts to the Screen of Green (SOG) method of growing, it's better to allow it to stretch out its leaves. Using hydroponics cuts the flowering period down to 7 weeks, with a yield of 16 ounces per square meter.

Big Buddha Cheese is a good choice for indoor growing because it tolerates the environment better than many other strains. It's a tough plant that thrives in different environments and sudden changes. It has good resistance to nutrient deficiencies and has a manageable height. It's an ideal strain for beginner growers as it's forgiving of newbie errors.

The flowering cycle takes 8-10 weeks, and the harvest comes in October-November. It's a cross between Cheese and an Afghani strain. The Cheese mother is believed to have originated in 1988-89 as a unique female phenotype out of Sensi Seeds somewhere in the Chiltern Hills outside of London. This plant gave out massive buds and had a very strong cheese smell. It was quickly cloned and dubbed Cheese.

Over the years, this Cheese strain grew in popularity because of its nice aroma and smell. With these qualities, clones were passed on to multiple grower groups inside the UK. One day, one of the clones was obtained by a grower named Big Buddha, who crossed it with an exclusive landrace of the Mazari Sherif region of Afghanistan. This resulted in a beautiful strain of marijuana that takes between 8 and 10 weeks to flower, with a higher yield compared to its mother, while maintaining her flavour and taste.

It's a well-balanced strain

Big Buddha Cheese is a well-balanced hybrid strain, with a ratio of 60% Sativa and 40% Indica. Its lineage can be traced back to the United Kingdom, where it was first cultivated in the Chiltern Hills outside of London. The original Cheese mother plant is believed to have originated in 1988-89 as a unique female phenotype of Sensi Seeds, known for its large buds and distinct cheesy odour. This strain was then crossed with an Afghani pure-bread marijuana plant from the Mazari Sherif region of Afghanistan.

The result of this crossbreeding is a well-balanced hybrid that offers the best of both worlds. The Sativa side of Big Buddha Cheese provides a uplifting and cerebral high, while the Indica side induces relaxation and a slight sedative effect. The strain has a unique flavour and aroma, with notes of sweet, spicy, earthy, and floral tones, along with the signature cheesy smell.

In terms of growth, Big Buddha Cheese is suitable for both indoor and outdoor cultivation. It thrives in a Mediterranean climate and is known for its resilience, making it a perfect choice for beginner growers. The flowering time for this strain is approximately 8 to 10 weeks, with a higher yield compared to its parent Cheese strain.

The effects of Big Buddha Cheese are potent and long-lasting. It uplifts the spirit, induces happiness, and sharpens focus and creativity. As the high progresses, users may experience a relaxing body buzz that leads to drowsiness. This strain is particularly useful for managing conditions such as depression, stress, insomnia, and chronic pain.

It's a potent strain

Big Buddha Cheese is indeed a potent strain. This variety of cannabis boasts a high THC content, typically ranging from 18% to 22%, with some phenotypes testing even higher. Such elevated levels of THC lend Big Buddha Cheese its reputation for delivering a powerful and long-lasting high.

THC, or tetrahydrocannabinol, is the primary psychoactive compound found in cannabis. It is responsible for the majority of the plant's psychological effects, including euphoria, altered sensory perception, and mood enhancement. The high THC concentration in Big Buddha Cheese makes it a highly sought-after strain by recreational users seeking an intense and immersive psychoactive experience.

But beyond its recreational appeal, the potency of Big Buddha Cheese also holds therapeutic potential. THC has been extensively studied for its medicinal properties, including its ability to alleviate pain, reduce nausea, and stimulate appetite. With its high THC content, Big Buddha Cheese could provide significant relief for individuals suffering from chronic pain, nausea associated with chemotherapy, or conditions that cause a loss of appetite, such as anorexia nervosa.

Furthermore, the strain's potency extends to its aroma and flavour profile as well. Big Buddha Cheese inherits its distinctive cheesy scent and taste from its parent strain, the original UK Cheese. This pungent and unique terpene profile not only contributes to the strain's bag appeal but also potentially enhances its therapeutic effects through the entourage effect—the synergistic interaction between cannabinoids and terpenes.

While the high THC levels in Big Buddha Cheese can induce an intense cerebral high, the strain is also known for its balanced effects. Users report a calming physical relaxation that complements the uplifting mental buzz, making this strain suitable for daytime or evening use. This well-rounded effect further adds to the appeal of Big Buddha Cheese, showcasing the complexity and potency of this cannabis variety.

Frequently asked questions