Big Buddha Cheese: Veg Time For Bigger Yields

Big Buddha Cheese is a hybrid marijuana strain that is indica-dominant. It is a cross between Cheese and an Afghani pure-bread marijuana plant. The flowering cycle takes 8-10 weeks, with a harvest time of late October to early November. The strain is suitable for indoor and outdoor growing and is known for its pungent cheesy smell. It is considered a quick grower, with a flowering time of 49 to 63 days.

Big Buddha Cheese is a hybrid of Cheese and Afghani strains

Over the years, this Cheese strain gained traction in the UK underground, becoming one of the most popular strains in the country. It was then that a grower, reportedly named Big Buddha, crossed this strain with Afghani genetics to produce a seed variety. This crossbreeding took place over two years, resulting in a robust and resilient strain.

The Afghani genetics have given Big Buddha Cheese good natural resistance to environmental fluctuations and common cannabis issues. This hardiness, along with its manageable height, makes it a perfect strain for beginner growers and seasoned cultivators alike. It can be grown effectively both indoors and outdoors and has a flowering time of around 8 to 10 weeks.

Big Buddha Cheese is renowned for its effect, which is surprisingly cerebral and uplifting for an indica-dominant hybrid. It also maintains the ability to soothe the nerves, making it a good all-around smoke enjoyed at any time. The strain has a unique, pungent aroma, with ripe cheese notes dancing alongside skunky, earthy, and fruity accents. With THC levels reaching as high as 19%, it offers a potent and well-balanced experience.

It takes 8-10 weeks to flower

Big Buddha Cheese is a unique phenotype of Skunk #1, formed through the crossbreeding of Cheese and Afghani genetics. It takes 8 to 10 weeks for the strain to flower, with a higher yield compared to its mother Cheese, while maintaining her flavour and taste.

The flowering cycle takes 8-10 weeks. The yields and the flowers are bigger than the original Cheese, but the unique taste is the same. The harvest comes in October-November.

Big Buddha Cheese is a well-balanced strain that uplifts your spirit and makes you feel happy and elated. It has a very distinct smell of cheese that you may find a little skunky, but once you break it up, you will sniff the notes of an earthy and floral smell mixing with the cheesy smell.

The Big Buddha Cheese strain is perfect for beginners in growing cannabis. That is because it tolerates the environment better than many others. In other words, it is forgiving and that makes it easier for inexperienced growers.

The Big Buddha Cheese strain is also known to help with depression and insomnia. The mental high it gives helps in managing depression and may actually swing you to a state of happiness. As mentioned, using this strain causes you to feel drowsy, which benefits those with insomnia.

It's suitable for indoor and outdoor growing

Big Buddha Cheese is suitable for indoor and outdoor growing. It is a forgiving plant that can adapt to its environment, making it a good choice for beginner growers.

When growing Big Buddha Cheese, it is important to consider the strong odour it emits. For indoor growing, a grow tent is recommended to contain the smell. Outdoors, it is worth noting that this plant thrives in a Mediterranean climate and prefers warm weather.

For indoor growing, hydroponics can be used to reduce the flowering period from 8 to 10 weeks down to 7 weeks, with a yield of 16 ounces per square meter. However, it is important to note that this plant loves to stretch out its leaves, so it is better to avoid the Screen of Green (SOG) method of growing.

When grown outdoors, Big Buddha Cheese is typically ready for harvest in late October to early November and can yield 16 ounces or more per plant.

It's a good option for beginner growers

Big Buddha Cheese is a great option for beginner growers. This is because the strain is very forgiving and adapts well to its environment. It is also a quick grower, with an indoor flowering time of 49 to 63 days, and an outdoor harvest time of late October to early November.

Big Buddha Cheese is an indica-dominant hybrid, which is a cross between Cheese and an Afghani pure-bread marijuana plant. The Cheese mother is believed to have originated in 1988-89 in the UK, where it gained a reputation for its large buds and strong cheese smell. The Afghani genetics add toughness, allowing Big Buddha Cheese to thrive in different environments and sudden changes. It also has good resistance to nutrient deficiencies and a manageable height.

When growing Big Buddha Cheese, it is important to note that it loves to stretch out its leaves. Therefore, while it adapts to the Screen of Green (SOG) method of growing, it is better to allow it more space. Additionally, this strain emits a strong odor, so growers should be prepared to manage this, especially if growing indoors or in close proximity to neighbours.

Big Buddha Cheese is a good option for beginner growers as it is relatively low maintenance and has a good yield. It is also a well-rounded strain in terms of its effects, offering both a cerebral high and a sedative body high. It is known for its potency and can be consumed daily with little to no immunity to the high.

It has a strong cheese smell

Big Buddha Cheese is a hybrid marijuana strain with strong cheese and skunk aromas. The strain was created in the early 2000s by breeders at Big Buddha Seeds, who crossed an Afghani landrace strain with UK Cheese, also known as Exodus Cheese. The result is a unique phenotype of Skunk #1, selected for its fruity flavour and distinct aroma.

Big Buddha Cheese has a very distinct, strong cheese smell with notes of an earthy and floral aroma. The strain is well known for causing dry mouth, so it is recommended to keep a few glasses of water or fruit juice close by. The smell is quite severe, so discretion is advised if smoking in a place where cannabis is not tolerated.

The cheese aroma of this strain is due to its lineage. The Cheese mother is believed to have originated in 1988-89 as one unique female phenotype out of Sensi Seeds grown in the Chiltern Hills outside of London. This plant produced massive buds and smelled strongly of cheese. It was quickly cloned and dubbed Cheese. Around 1995, a Cheese clone was passed on to Exodus, an alternative community living in Haz Hall on the edges of Luton. For many years, Cheese was passed around an underground network of growers in the UK, until one clone came into the hands of the Big Buddha, who crossed it with an Afghani landrace strain.

The resulting Big Buddha Cheese strain has a flowering time of around 8 to 10 weeks and can be grown effectively both indoors and outdoors. It is a well-balanced strain that uplifts your spirit and makes you feel happy and elated. It also has sedative properties, making it a great sleep aid.

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