Critical Cheese is a genetic combination of two top cannabis strains viz. Critical+ and Cheese. Both parents are derived from the all-conquering Skunk strain and this is reflected back in the taste and perfume of Critical Cheese.
Critical Cheese is a connoisseur indica-dominant strain that will be appreciated by Cheese fans. It is vigorous, easy-to-grow and high-yielding with very hard, resin-encrusted buds. It grows well indoors, outdoors in warm regions and in a greenhouse where the temperatures are cooler. Indoor growers will find that it adapts well to any grow media or systems but the best results will be achieved using SCROG. The plants shouldn’t be vegged for too long as they stretch quite a bit during flowering and so an eye should be kept on things if space is at all restricted. During the final two weeks of flowering the odour will be so strong that carbon-filtering is essential.
Indoors growers should see excellent yields in the region of 600 gr/m2 in a mere 55 – 60 days flowering. Outdoors plants can grow to a height of 2.5 meters with generous yields between 700 – 1300 gr/plant for late September/early October harvests in the northern hemisphere.
The aroma and flavour of Critical Cheese has noticeable cheese influences and is supported by hints of lemon, pine and even heady perfume. THC production is high at 19% with low CBD of 0.3%. Its effect is typically indica being powerful, long-lasting and relaxing.
Critical Cheese won 3rd. Prize in the Seed Bank Strains category, Secret Cup, Naples, 2016.