Cheese’s very strong and pungent aroma is reflected in its naming. Dutchfem has taken these lowly beginnings and bred it into a more consistent super strain – “Dutch Cheese”. As such, Dutch Cheese consists genetically of 70% Indica and 30% Sativa. In terms of appearance, this plant will grow with white buds covered with an evenly distributed sticky resin and plentiful crystals. The smell is both spicy and strong; cheesy and skunky.
Cultivating Dutch Cheese is very straightforward. With a flowering time of between 7 and 8 weeks, it can be cultivated quickly with an average height (indoors) of 80 to 120 cm. If grown outdoors, you can expect to harvest it in October with a tall growth of about 250 to 300 cm. As such, you need to be careful that your plant is not too conspicuous when left in the wilds of your garden (lest you alert your nosy neighbours). It can yield on average about 350 gram/m2 in typical indoor conditions. It is a hardly and sturdy grower so long as it is provided with decent soil, water, light and pruning.
You can expect this strain to provide an uplifting effect. In fact, Dutch Cheese is mellow and light in its effect – somewhat contrasting with its strong and potent cheese smell. The THC onset is quick and long-lasting, providing a decent and prolonged high. In short, Dutch Cheese is a fast flowering and high yielding little gem, producing dense buds and a unique cheesy flavour/smell.