Our friend Big Buddha has been contributing to Weed World Magazines for some time now and supplies many wonderful pictures of the Cheese plant. Big Buddha and his crew have over 35 years of growing experience and knowledge. They also travel the world gathering new genetics for the Big Buddha Cannabis Seed Company.

Big Buddha Cheese was first created in the late 1980s, springing from a particularly special clone of Skunk No.1, and was so named there and then for its all-pervading stink!

Big Buddha has painstakingly backcrossed the original Cheese 5 times as well as adding extra hybrid vigour and yield through extensive selective breeding. The result is a genetically enhanced modified version of the Cheese, and perhaps the very pinnacle of cannabis seed breeding today.

The Big Buddha Cheese is a very unique plant and until now was available as clone form only. Originating in the U.K, this 15 year old variety has been the leading dominant strain in the history of the underground British Indoor cannabis scene.

The Cheese is the number one strain in the U.K. and 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 taste the Cheese will always remember the smell. Very odorous. Cheesy, in fact.

Grown indoors and outdoors this plant can finish in very respectable times. Outdoors, expect a finish at the end of October or beginning of November.