B-S-B Cheddar #1
B-S-B Cheddar #1
Also known as: BSB Cheddar #1, Cheddar #1
Overview
B-S-B Cheddar #1 is a faithful recreation of the legendary 1989 UK Exodus Cheese, developed by BSB Genetics in collaboration with award-winning breeder 'Rockster' of Kaliman Seeds. This strain represents an elite, un-hybridized clone of the original Exodus Cheese mother plant that gained fame in the UK cannabis scene during the early 1990s. The original Exodus Cheese was reportedly grown from Sensi Seeds Skunk #1 genetics in Southern England during the late 1980s, eventually making its way to the Exodus community in Luton, where it became one of the most sought-after varieties in the UK. BSB Genetics has meticulously preserved these genetics to maintain the authentic characteristics of the original.
The strain maintains the classic 60% sativa and 40% indica genetic ratio of the original Exodus Cheese, delivering the same distinctive effects and aromatic profile that made the mother plant famous. Plants are characterized by their medium height and branchy structure, producing dense, resinous buds covered in trichomes. The strain is known for its extremely pungent cheese-like aroma that requires proper ventilation during cultivation. B-S-B Cheddar #1 has been laboratory tested to confirm it produces exactly 13% THC and approximately 1% CBD, matching the cannabinoid profile of the original Exodus Cheese mother plant.
Effects
Reported Medical Uses
- Users report relief from stress
- May help with pain management
- Often used for insomnia
- May assist with depression
- Can help stimulate appetite
This is not medical advice. Consult a healthcare professional.
Possible Negative Effects
Growing Information
B-S-B Cheddar #1 is considered fairly easy to grow and suitable for cultivators of all experience levels. The strain can be grown both indoors and outdoors with equally good results. Indoor flowering time ranges from 8 to 11 weeks, though most growers prefer to harvest around 8+ weeks. Plants are medium to light feeders and can produce yields of 500-600+ grams per square meter under 600W lighting in optimal conditions. The strain has a branchy growth pattern and may require support during flowering. Due to its extremely pungent cheese aroma, high-quality carbon filtration is essential for indoor grows to control odor. Plants are versatile and can also be successfully cultivated in greenhouse environments.