Big Buddha Cheese
Big Buddha Cheese
Also known as: BBC, Big Buddha's Cheese
Overview
Big Buddha Cheese is an offspring of the original Cheese strain from Great Britain. Around 2004, a breeder known as "Big Buddha" took the famous UK Cheese clone and crossed it with a carefully selected Afghani indica to create a seed version. This strain won the High Times 2006 Cannabis Cup in the indica category and went on to become probably the most popular and widely available Cheese hybrid produced in seed form. Big Buddha Cheese is an indica-dominant hybrid with around 60-80% indica and 20-40% sativa genetics.
The strain is characterized by dense buds with forest green leaves peppered with orange and pink hairs. It is known for its sweet, tropical fruit meets skunky-cheese smell and distinctive cheese-like aroma enriched by earthy and pungent tastes. The original Cheese strain gained notoriety for producing impressively large buds with a very distinctive cheesy odour and was quickly cloned and distributed throughout the UK underground. Big Buddha Cheese is exceptionally easy to grow, naturally resistant to pests and environmental fluctuations due to its Afghani genetics, making it suitable for both novice and experienced growers.
Effects
Reported Medical Uses
- Users report relief from severe pain, anxiety, ADHD, migraines, and gastrointestinal distress
- May help with insomnia and deep relaxation
- Often used for chronic pain management
- May help with stress, depression, and appetite loss
- Users report mood enhancement and energy boost for low moods
This is not medical advice. Consult a healthcare professional.
Possible Negative Effects
Growing Information
Big Buddha Cheese is exceptionally easy to grow due to its Afghani genetics, making it naturally resistant to pests and environmental fluctuations. This makes it ideal for beginners and will thrive in almost all environments. The strain has a flowering time of 8-10 weeks and can be grown effectively both indoors and outdoors. Plants grow to a medium height of 30-50 inches in both indoor and outdoor settings. Expected yield is moderate at 16 ounces per square meter, flowering in late October or early November outdoors. The strain thrives in most temperatures and does best in warm and sunny environments. Indoor growers can expect up to 450g/m² under a 600W grow light.