My bud thread.....

Quote:

---

Originally Posted by elstonite

bb cheese is a cross , the original uk cheese is just a fine pheno of skunk #1 ,, originated in luton uk in 89 ,,,not sure if bb cheese used the orig uk cheese cut in their cross though .. uk orig cheese dont smell like cheese btw , it was called cheese cas it just really stinks ,, Its amazing the myths that grow in the cannabis community.

---

Well, i can definatly say that's not true. Towards the end of flowering the plant has undertones of cheese over the skunk smell, AND, for me at least, after about 3 weeks curing the cheesy smell came back, again, with the very skunky smell. I've grown it before [with a mate], smoked it many times and am growing it again at the moment.

Your right, it is amazing that some people beleive some of these myths - but i'm not some people. I'm a heavy smoker, and have been for years. I've been growing the stuff for the best part of my life, and enjoy it very much. I can tell the differnce between fact and fiction.

I can categorically say, the cheese i have grown has smelled like cheese.

The original your talking about was only avaliable in clones [STILL had the cheesey smell] untill it was crossed with an afgan - keeping it's cheesy smell and giving it continuously good yeilds.

Quote:

---

Originally Posted by LIP

Well, i can definatly say that's not true. Towards the end of flowering the plant has undertones of cheese over the skunk smell, AND, for me at least, after about 3 weeks curing the cheesy smell came back, again, with the very skunky smell. I've grown it before [with a mate], smoked it many times and am growing it again at the moment.

Your right, it is amazing that some people beleive some of these myths - but i'm not some people. I'm a heavy smoker, and have been for years. I've been growing the stuff for the best part of my life, and enjoy it very much. I can tell the differnce between fact and fiction.

I can categorically say, the cheese i have grown has smelled like cheese.

The original your talking about was only avaliable in clones [STILL had the cheesey smell] untill it was crossed with an afgan - keeping it's cheesy smell and giving it continuously good yeilds.

---

i remember the original to have more of a stinky sock smell ,i wouldnt describe it as cheesey , i cant smell the cheese smell meself , peoples sense of smell do vary ... which one are you growing again, the bb cheese or orig ?

i wouldnt mind growing out sum of that bb cheese as it goes

The History of The Cheese by Big Buddha

The Cheese is a very unique plant, until now, available as clone form only, Originating, and still growing around the U.K and now, Holland, this 15 year old variety has been the leading dominant strain in the history of the underground British Indoor cannabis scene. I obtained this specimen three years ago, the person who gave this to me is a much respected person within the industry named Zorro, but I also did some more research and found out and spoke to some of the founders of the cheese and they told me about all about the cheese.

Background.

At around 88/89 these guys planted some skunk no1 and put the females outside, not knowing too much at the time they cloned off one particularly special plant which was named after by another mate â??cheeseâ?� due to its all pervading stink.
Then around 90â?? the guys started to go to the free parties put on by the Exodus collective based in Luton, meeting up with other growers and was soon sharing stories as well as knowledge, this was how we teamed up to grow the cheese at HAZ manor, the collectives housing co-op in Luton, Exodus were taking a lead role in fighting prohibition at that time and the manor was a persecution free zone, the manor inspired loads of people to start growing and cheese cuttings were flying out of the door for a few years.!
(Source: cheesefarmer)


Unique.
The Cheese is the number one strain in the U.K. its distinctive, Old School taste is unique to the cannabis world , when you smell the Cheese you will be drawn in by an array of fruity, musky, hash /skunk undertones people who tasted the Cheese will always remember the smell, Very odorous
Grown indoors and outdoors this plant can finish in very respectable times, outdoors, expect a finish at the end of October/ start of Nov if planting outdoors please be wise with the planting spot because later on there will be a smell of terrific pot later on that season
Indoors, the cheese will finish between 7 to 9 weeks (although I have some â??cash croppersâ?� who grow hydroponically and will cut down every 6 weeks!). My preference, in Bio, Soil, the plant will be lovely and ripe within 50 up to 65days depending on personal preference, as long as the conditions are good. I must also recommend using charcoal filters on extraction fans especially in urban/ built up areas, thatâ??s my smell warning! Donâ??t say we did not warn you!!

History about the Big Buddha

Now as you may know I have been writing articles for Weed world for a while now, As well as providing a few pictures of the Cheese, In the meantime, during the last two years I have also had the opportunity to find myself an excellent location somewhere in the southern Mediterranean regions of Spain. When I acquired a cheese cutting back in early 2002 I started a little side work on a cheese crossed with this excellent true landrace Afghani male in my collection the afghan seeds were given to me by an old smuggler friend who in the 80â??s was responsible for bringing tonnes of afghan border hash to the UK, as well as the selected female Afghani which was a real big yielder with really tight internodes, as well as a rich, lovely deep fruity bouquet) the male had the same smell and had excellent tight branching the first cross was in later on that year 2002, there were some very varied results, but through selection , I backcrossed the best male with the original Cheese, This was all done in the U.K. aware of the current laws in the country and as well as a lot of friends/circles around me getting caught we then decided to move our own project over to some good friends in Spain so we took the Cheese and some crosses and drove them to our new location, this was back in 2003 At around the beginning of 2004 while in Spain we were fortunate to be at the right time right place to acquire a space large enough to really get to work, so immediately my crew and I went in, the result after studying and testing is the cheese backcrossed 5 times as well as adding extra hybrid vigour and yield through extensive selective breeding we realised we have a genetically enhanced modified version of the cheese
After the many appraisals from other peers in the cannabis industry I made the decision to finally produce seed and will be releasing the Big Buddha Cheese, it has taken me a while now to start up and at the same time making sure we test viability, stability and germination rates of my seeds.

Introducing Big Buddha seeds

With more than 35 years growing knowledge between my crew, and having travelled around the world collecting new genetics we have made the decision to start a seed company, Big Buddha seeds the first release will be the Big Buddha Cheese this specific strain is the pinnacle of cannabis breeding today, setting new standards and introducing a new line of genetic material to the world, the BBC takes 8 â?? 10 weeks to flower and is consistently a much better yield than the original cheese however flavour and taste is not lost at all , if there is any variants, you will not be disappointed by the flavour of the old skool, highly resinous, Afghan again another unique taste but the high is real special, we at Big Buddha Seeds believe that we are the next new generation of breeders and will be introducing new genetic lines to the cannabis world.

Peace and Love
Big Buddha
Big Buddha Seeds | Providing the UK's Number One Strain



BIG BUDDHA'S CHEESE FACTS

Strain type: Sativa/ Indica Hybrid

Parents: Afghani (male) X Cheese (female) x5

Growing Info: Indoors: Flowering time 7-9 weeks
Outdoors: End of Oct. start of Nov.

Sensory Experience: Very uplifting High, No Ceiling, Clear, Long-lasting.

Smell: unique, pungent, old Skool aroma

Taste: very appealing, fruity, fresh

Yield: Indoors: average of 250- 400g per square metre (with 600w dependant on grower, environment)
Outdoors: 200- 450g per plant end of October, beginning of November

About The Daddy..
The Afghani used in our breeding program was a true landrace afghani acquired by an older member of the crew
This person was responsible for bringing back tonnes of afghan border hash into the UK during the 80â??s
In one of his shipments he had requested some seeds to be bought over, eventually, in one of the several consignments, this was granted when he found a leather pouch containing a good handful of seeds , after giving some out to various associates at that time, he ended up keeping a little amount in a photo film case , I myself have known this guy since I was 15 , but it wasnâ??t till around 2000 when I was given theses seeds to try out , I didnâ??t start them till I had enough room , around a year later, surprisingly, out of about 50 seeds 29 germinated, and out of these were a selected female and a highly admirable male, which just had the most vigour, out of all the Afghaniâ??s, the reason why we kept this afghani male was because we knew that this would be true breeding stock, and more importantly, it was our own genetics, for years we were pushing out this afghan female, until it eventually was going around everywhere being called different names such as the kush, and also ,the kali, due to its pungent sweet fruity hash taste, highly desirable, this was going on until I acquired the cheese.

They describe it as having a musky undertone - imo, it's more cheesy than musky.

I've smoked the original, never grown it.

At the moment im growing the cheese/afgan.

yeah alot of people do say it smells of cheese , to me though i swear it just smells sweaty ,musky like you said ,,like an almost BO /sweaty foot odour , its funny really with the smells n stuff with weed , that diesel/fuel smell that people talk about , i cant smell that either , smells like a coffee-ish smell to me lol

Quote:

---

Originally Posted by elstonite

yeah alot of people do say it smells of cheese , to me though i swear it just smells sweaty ,musky like you said ,,like an almost BO /sweaty foot odour , its funny really with the smells n stuff with weed , that diesel/fuel smell that people talk about , i cant smell that either , smells like a coffee-ish smell to me lol

---

I tried some diesel [i think it was SD] when i was in holland this summer just gone and couldnt smell/taste the diesel, cant describe the smell or taste though, but it wasnt diesel [i should know, im a marine diesel engineer lol!]

Your right though, differnt people percieve things including smells differntly.

It's like my mate chris said he though my LR had an earthy smell - i couldnt smell anything earthy about it but i went on the site and in the smoke report it says something about earthy undertones.

Cheese really IS an oldschool smell though. I cant think of any other strain i've smoked in the last 10+ years that smell anything like it - although, my own cross [ruderalis skunk x and unknown sativa] has a spicy old school WEED smell to it. It's a very nice 80% sativa smoke, but it's not stable, so i got some autoflowering and some not, and some are more indica than the others.

I personally prefer indicas, but a sativa is good every once in a while.

Here's a great strain from the Swiss!! Potent, heavy headed, body twitching Indica. Also thanks for comments and the info on the "Chesse".

"Since then, the Swiss have also produced, "Ingrid", a fine afghanica strain. The only strain I've seen with its own bumper sticker, "Ingrid" is a potent hash plant developed a few years back in Switzerland during the breeding frenzy that occurred when the Swiss government briefly relaxed the enforcement of their cannabis laws. The flower clusters have "miniature bouquet of roses" look associated with finest Kush, yet she is not a Kush. "Ingrid"'s potent effects manifest with a deep analgesia and relaxation that differ from the LA Kush strains. Its aroma is skunky and dank. Its flower clusters feature tons of mature trichomes. This batch was expertly grown by patients who obviously care a great deal about their work. We're thrilled to welcome Ingrid to our selection. If the Swiss had bred Ingrid prior to the invention of the cuckoo clock, they'd never have finished the clock."
CRC Morpheus

Smells just like Tropical Skittles, and the high hits like a ton of bricks. Another great strain that doesn't get the respect it deserve at Socal Co-op.

Nice buds. Variety is the key :thumbsup:

Smooth mellow smoke and high, a real creeper that takes a while to kick in. Not really too potent tho, high seems to last only 15-20mins and im fully sober...