Champions Cheese
Champions Cheese
Also known as: Champion
Overview
Champions Cheese is a 70% Indica dominant hybrid strain developed by Heavyweight Seeds, combining UK Cheese genetics with Hindu Kush parentage to create the ultimate Cheese strain. It is the result of crossing UK Cheese, the famous English Skunk phenotype known for its penetrating cheese flavor and relaxing effect, with the mythical Hindu Kush, a 100% Indica variety renowned for its enormous resin production. The strain's genetic lineage is documented as Hindu Kush x Unknown Skunk. This vigorous plant maintains a strong, bushy Indica structure that develops quickly and remains stocky, producing large dense and compact flowers with high yields both indoors and outdoors.
Champions Cheese is notable for its musky taste with distinctive cheesy notes inherited from its UK Cheese parent, delivering a uniquely funky fragrance that is instantly recognizable. The strain exhibits high resin production and adapts well to any growing environment, whether indoor or outdoor cultivation in hydro or soil systems. With THC levels pushing nearly 20%, this indica-dominant powerhouse produces potent effects characterized by a heavy, soothing, relaxing full-body buzz that exemplifies classic cheese strain characteristics while maintaining the robust genetics that have made it popular among both commercial and home growers.
Effects
Reported Medical Uses
- Users report relief from anxiety
- May help with insomnia
- Often used for pain management
- May assist with stress relief
This is not medical advice. Consult a healthcare professional.
Possible Negative Effects
Growing Information
Champions Cheese is an easy-to-grow strain suitable for both indoor and outdoor cultivation with a flowering time of 8-9 weeks (approximately 60 days). Indoor plants typically reach heights of 100-150cm while outdoor plants can grow to 160-200cm when given adequate root space and vegetation time. Expected yields range from 500-550gr/m² indoors to 500-700g per plant outdoors. The strain harvests outdoors in late September in the Northern Hemisphere or late March in the Southern Hemisphere. Growing considerations include the benefit of using a carbon filter due to its Skunk genetics and maintaining steady temperatures between 21-29°C. The strain responds well to SCROG training and exhibits good collateral and side branching.