Royal Cheese FAST Version

Royal Cheese FAST Version by Royal Queen

It is simply fantastic to smoke the Cheese. Such a strong and powerful aroma, which is infused with a pleasant taste, is one thing. But what makes this marijuana strain so enjoyable is the
impact of the "stone" that you get with every puff on a joint or bong. The combination of the stinky odor and the mind-blowing "stone" has ensured that the Cheese will be around for a long time to come
will be?

The Cheese is a legendary cannabis plant whose origins can be traced to Great Britain. This marijuana strain has the genetics of the original Skunk#1, which was rediscovered and then developed by a dedicated group of
cannabis growers. In the end, they created a skunk that stank so much that no other name could fit but Cheese.

By now, Cheese genetics have spread all over the world, has won a Cannabis Cup and achieved legendary status in the eyes of smokers. We got hold of it, feminized it and are proud to now present the feminized Royal Cheese seeds.

The feminized Cheese reaches a height of 1.5 meters when grown indoors, but stretches to a height of over 2.5 meters under the sun. This marijuana strain likes to drink. Large and strong plants are the result. The biggest problem encountered when growing feminized Royal Cheese plants is the smell. This cannabis plant stinks so much that the carbon filter is almost indispensable when growing indoors, while everyone in the immediate vicinity can smell it outside.

If the Royal Cheese is grown indoors, it yields an average of 60 grams per plant or 450-550 grams per square meter under 600 W lighting. Outdoors this plant excels and can yield over 600 grams in the right climate (Spain, Italy and California). It can also be grown outdoors in Northern Europe, but produces buds of lower quality than when grown indoors.

Our feminized Royal Cheese can be harvested after 6-8 weeks of flowering to achieve the most intense aroma. If you let it go 2 weeks longer, i.e. 10 weeks, the aroma is less strong, but the impact with every puff or in the bong is all the stronger. Different growers enjoy different effects, so it's up to you personally to experiment when the right time is for you. However, the general principle is that Cheese can be harvested after 6-8 weeks.