Cheesy Dick
Cheesy Dick
Also known as: Dick Cheese
Overview
Cheesy Dick is a heavily indica-dominant hybrid strain (95% indica/5% sativa) created by Big Buddha Seeds through crossing Big Buddha Cheese with Moby Dick. This strain represents a fusion of two legendary genetics: Big Buddha Cheese (itself a cross of Skunk #1-derived Cheese with Afghani landrace) and Moby Dick (a sativa-dominant hybrid of White Widow and Haze). Originally developed by Spanish breeders, Cheesy Dick has gained particular popularity in the United Kingdom and among European cannabis connoisseurs. The strain is characterized by its large, pepper-shaped buds covered in crystal-clear trichomes and abundant dark orange pistils. Despite its humorous name, this strain delivers serious effects and has earned recognition for its substantial yields and potent effects. The breeding program behind Cheesy Dick combines the legendary cheese genetics that dominated the UK underground scene with the massive yields and resin production of Moby Dick, resulting in a strain that offers both quality and quantity for cultivators.
Effects
Reported Medical Uses
- Users report relief from chronic pain
- May help with insomnia
- Often used for muscle spasms
- Users report appetite stimulation
- May help with inflammation
This is not medical advice. Consult a healthcare professional.
Possible Negative Effects
Growing Information
Cheesy Dick is considered a moderately easy strain to grow, suitable for both indoor and outdoor cultivation. The strain has a flowering time of 8-10 weeks (approximately 63 days) and produces large, resinous yields. Indoor plants remain at medium height and are well-suited for most grow tents, while outdoor cultivation benefits from warm, sunny climates. The strain performs well in both environments, producing dense, sticky buds covered in trichomes. Growers report substantial yields and note the plant's vigorous growth characteristics inherited from its Moby Dick parentage. Plants develop thick layers of resin and require proper ventilation due to the intense aroma during flowering and curing phases.