Cheese Tease
Cheese Tease
Also known as: Kaliman Cheese Tease
Overview
Cheese Tease is a sativa-dominant hybrid cannabis strain developed by Kaliman Seeds as an improvement on the legendary Skunk #1. This strain was created by crossing Skunk #1 F1 hybrid genetics with the famous 1989 Exodus Cheese clone, resulting in a cultivar that offers 'a twist of cheese' without the overpowering intensity of the original UK Cheese clone. The strain was specifically bred for those who find the full-strength Cheese experience too intense, providing a milder cheese flavor profile while maintaining the classic skunky characteristics.
Cheese Tease presents as a mostly sativa strain that combines the robust genetics of Skunk #1 with subtle cheese undertones. The strain maintains the vigorous growth characteristics and resilience of its Skunk #1 parent while introducing the distinctive aromatic complexity that made the Exodus Cheese legendary in the UK cannabis scene. This hybrid represents a marked improvement over traditional Skunk #1, offering enhanced flavor complexity and a more refined user experience. The strain has gained recognition among cultivators for its reliability, moderate potency, and accessible effects profile, making it particularly suitable for users with lower THC tolerance or those new to cheese-flavored cannabis varieties.
Effects
Reported Medical Uses
- Users report relief from depression
- May help with arthritis pain
- Often used for nausea relief
- May assist with migraine symptoms
This is not medical advice. Consult a healthcare professional.
Possible Negative Effects
Growing Information
Cheese Tease is considered easy to grow and suitable for both indoor and outdoor cultivation. The strain has a flowering time of approximately 67 days (8-11 weeks) and tends to grow tall, requiring height management techniques. Indoor growers should vegetate plants for 4-6 weeks to maintain manageable height. The strain is high-yielding with good resistance to common pests and environmental stresses. Yields can reach up to 600g/m² indoors with proper care. Plants respond well to training techniques and can be grown using Sea of Green or SCROG methods. Outdoor cultivation requires a warm climate with temperatures between 70-85°F, with harvest typically occurring in mid-October.