Pablo's Cheese
Pablo's Cheese
Also known as: The Cheese, Pablos Cheese
Overview
Pablo's Cheese is a sativa-dominant hybrid strain created by crossing the classic Cheese with Colombian Gold strains. Originally created by the Dank Dairy, this hybrid sativa takes the Cheese back to its roots to create a connoisseur sativa hybrid that is rapidly becoming one of the favorites across sativa lovers worldwide. The Colombian Goldbud genetics that form the basis for this strain were collected by the breeders in 2002 during travels in northern Colombia. The Cheese clone is recognized worldwide as one of the finest Skunk plants ever selected from the modern Skunk genepool, and this cross with Colombian Goldbud brings the Skunk right back to being a Colombian dominant sativa. The resulting Pablo's Cheese was such a success that in 2009, a project to create a population of F2s was undertaken. These buds are 75% sativa in growing style and 80% sativa in smoke. The strain appears as oversized fluffy pepper-shaped minty green nugs with vivid orange hairs and a coating of chunky minty green-tinted crystal trichomes. Pablo's Cheese represents a perfect mix of amazing pure Colombian sativa with a modern cultivar that produces an easy-to-grow sativa that loses none of the finest attributes of its parents.
Effects
Reported Medical Uses
- Users report it may help with nausea or appetite loss
- May help with Crohn's Disease
- Often used for glaucoma or eye pressure
- Users report relief from depression
- May help with chronic pain and arthritis
- Users report relief from PTSD symptoms
This is not medical advice. Consult a healthcare professional.
Possible Negative Effects
Growing Information
Pablo's Cheese is classified as beginner-friendly and can be grown indoors, outdoors, or in greenhouse environments. The flowering time is 10-12 weeks with harvest typically in October. Plants need a flowering time of approximately 77 days. The strain is ridiculously easy to grow – growers need only water and feed it and let nature take its course. Expected yield is moderate. Breeders strongly recommend organic soil growing without chemicals. Taller phenotypes can have larger internodal spacing, so lights should be kept close during seedling and vegetative stages. Plants can respond well to LST (Low Stress Training). Generations of selection have made Pablo's Cheese very resistant to mold. As a Cheese strain, it will produce strong odors near harvest time, requiring good filtration and ventilation.