Ketama Cheese
Also known as: Cheese Ketama
Ketama Cheese Strain Overview
Ketama Cheese is a distinctive sativa-leaning hybrid cannabis strain developed by Ketama Seeds, combining the hardy genetics of a Moroccan Ketama-type selection with the renowned UK Cheese lineage. The strain is widely understood as being built from a Moroccan Ketama-type selection and a Cheese family donor, with some sources indicating it's the offspring of Afghani #1 and Skunk #1, creating an excellent combination of Asian and European landraces. The strain emerged commercially in the late 2010s as European seed banks embraced cheese-forward hybrids with robust resin production.
Ketama Cheese succeeds by merging the earthy, resilient charm of Ketama-region genetics with the undeniably popular cheese-and-skunk signature of the UK lineage, creating an expressive, sativa-leaning hybrid. The plant presents as medium-tall with strong apical dominance, typically reaching 100-150cm indoors without aggressive training and 180-250cm outdoors, with moderate internodal length and a sativa-leaning stretch of 1.5-2.0x during the first two weeks of flower. Phenotype variability is moderate, with some cuts leaning more toward Cheese characteristics with chunkier colas and louder savory notes, while others lean Ketama with airier flower structure and dry-sift-friendly resin.
Ketama Cheese Strain Effects
Ketama Cheese Strain Positive Effects
- Users report relief from stress and anxiety
- May help with chronic fatigue
- Often used for depression management
- Users report benefits for PTSD symptoms
- May help with attention deficit disorders
- Often used for bipolar disorder symptoms
This is not medical advice. Consult a healthcare professional.
Ketama Cheese Strain Possible Negative Effects
Ketama Cheese Strain Growing Information
Flowering time is 59-70 days (8.5-10 weeks) under 12/12 lighting, with many phenotypes finishing around days 63-67. Outdoors at latitudes 35-45°N, harvest typically falls between early and mid-October. Indoor yields of 450-550 g/m² are realistic targets in dialed environments using SCROG or multi-topped bushes. Outdoor yields range from 600-800g per plant, with higher yields possible in optimized in-ground setups. The strain can be cultivated indoors or outdoors in mild climates, with greenhouse cultivation better suited for harsh or cold climates. The plant is easy to grow and takes up little room indoors, while outdoors it grows to its fullest potential. The strain is approachable yet engaging - not fussy but responsive to environmental dialing. SCROG and moderate defoliation maximize yield and reduce mold risk, while a measured nutrient program preserves terpene intensity.
Frequently Asked Questions
How does Ketama Cheese make you feel?
Ketama Cheese is known to produce the following effects:
- Uplifted: 75%
- Energized: 70%
- Creative: 65%
- Focused: 60%
- Euphoric: 55%
- Relaxed: 45%
What are the positive effects of Ketama Cheese?
Ketama Cheese has these reported positive effects:
- Users report relief from stress and anxiety
- May help with chronic fatigue
- Often used for depression management
- Users report benefits for PTSD symptoms
- May help with attention deficit disorders
- Often used for bipolar disorder symptoms
This is not medical advice. Consult a healthcare professional.
What are the negative effects of Ketama Cheese?
Possible negative effects include:
- Dry Mouth
- Dry Eyes
- Anxiety
- Dry mouth
- Dry eyes
- Possible anxiety at high doses or in stimulating settings
What does Ketama Cheese taste like?
Ketama Cheese has the following flavor profile:
- Cheese
- Citrus
- Earthy
- Pepper
- Skunk
- Spicy
- Wood