Black Cheese
Black Cheese
Overview
Black Cheese is an indica-dominant hybrid cannabis strain that has gained recognition for its unique aromatic profile and potent effects. The strain was developed by Big Buddha Seeds through crossing San Fernando Valley Black OG with their renowned Big Buddha Cheese strain in a reversed breeding process. This genetic combination results in an 85% indica and 15% sativa hybrid that delivers powerful relaxing effects combined with the distinctive cheese aroma that made its parent strain famous. The strain's appearance features dense, resin-coated buds typical of its indica heritage, with a pungent hashy scent complemented by subtle peppery hints and the characteristic cheese-like aroma. Black Cheese has earned recognition in the cannabis community for its consistent potency and ability to produce significant yields while maintaining the flavor profile that cheese strain enthusiasts seek. The strain's lineage connects it to the legendary UK Cheese genetics, which trace back to a unique Skunk #1 phenotype, giving it a place in cannabis history as part of the celebrated cheese strain family.
Effects
Reported Medical Uses
- Users report relief from stress
- May help with chronic pain
- Often used for insomnia
- May help with anxiety
- Users report appetite stimulation
This is not medical advice. Consult a healthcare professional.
Possible Negative Effects
Growing Information
Black Cheese is considered relatively easy to grow, making it suitable for both novice and experienced cultivators. The strain has a flowering time of 8-9 weeks indoors and finishes in mid-October when grown outdoors. Plants exhibit typical indica characteristics with bushy growth and medium height, making them manageable for most growing spaces. Indoor yields are approximately 70+ grams per plant, while outdoor cultivation can produce 800+ grams per plant in optimal conditions. The strain prefers temperatures between 70-80°F (21-27°C) during the day with slightly cooler nighttime temperatures. Humidity should be maintained at 60-70% during early vegetative stages, reducing to 40-50% during flowering to prevent mold. Black Cheese shows good resistance to common pests and diseases, though proper ventilation and moisture control remain important. Training techniques like Screen of Green (ScrOG) or Low-Stress Training (LST) can be employed to maximize yields and improve light distribution.