Cheese BX1

Cheese BX1

Cheese BX1

Sativa AI Generated

Also known as: UK Cheese BX1, Hazeman Cheese BX1

Overview

Cheese BX1 is a mostly sativa-dominant cannabis strain developed by Hazeman Seeds through a backcrossing program designed to stabilize and enhance the distinctive characteristics of the legendary UK Cheese strain. This strain represents a backcross of UK Cheese crossed with an Aloha White Widow (AWW) male, then backcrossed again to UK Cheese, creating the BX1 designation that indicates first-generation backcross genetics. The breeding process was aimed at preserving the signature sharp cheddar cheese aroma and flavor profile that made the original UK Cheese famous in the United Kingdom during the late 1980s and early 1990s.

Cheese BX1 maintains the classic characteristics of its UK Cheese lineage while incorporating genetic stability through the backcrossing method. The strain exhibits a shorter sativa profile compared to typical sativa varieties, making it more manageable for indoor cultivation while retaining sativa-dominant effects. The plant structure reflects its sativa heritage with naturally branchy growth patterns and slender leaves, though it remains more compact than pure sativas. The distinctive sharp cheddar cheese smell that defines this strain is particularly pronounced, creating an unmistakable olfactory signature that has made cheese strains highly sought after among cannabis enthusiasts.

Effects

Reported Medical Uses

  • Users report relief from pain
  • May help without causing couch-lock
  • Often used for mood enhancement

This is not medical advice. Consult a healthcare professional.

Possible Negative Effects

Growing Information

Cheese BX1 is suitable for both indoor and outdoor cultivation with intermediate growing difficulty. The flowering time ranges from 9 to 10 weeks (63-70 days), requiring patience but rewarding growers with high yields for a shorter sativa variety. Plants typically reach medium height (81-140cm indoors) and exhibit naturally branchy growth that may require support during flowering due to heavy bud development. The strain thrives in both indoor and outdoor environments, with outdoor plants ready for harvest in October. Growers should expect a strong cheese aroma throughout the flowering period, making proper ventilation and odor control essential for indoor grows. The strain produces large yields relative to its compact stature, making it attractive for commercial and personal cultivation.

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