Royal Cheese Fast Version has an improved, shorter flowering period that the original Royal Cheese strain. It is a cross of an old school Skunk with an Afghani plant. It originated in the UK many years ago and has subsequently been experimented with by many different breeders. It is 60% indica and 40% sativa.
Royal Cheese Fast grows indoors and outdoors and the only issue that growers are likely to face is the overwhelmingly strong stink that is exuded by this strain during the flowering phase. Carbon filters are a must indoors; outdoor plants will also spread their aroma far and wide so growing with close neighbours maybe isn’t the greatest idea outdoors.
Indoor plants will grow to a height of a metre or so producing between 450 – 550 gr/m2 in as little as 8 – 10 weeks of the flowering phase. Grown outdoors plants can produce as much as 600 gr/plant with northern hemisphere harvests taking place in early October. The best results outdoors will be obtained by growers with Mediterranean climates but maturity will still be achieved in northern Europe albeit with less resin and lower yields.
Although it can be cropped at 6 – 8 weeks the heaviest stone will be obtained from those plants which are left a week or two longer still. The strong aroma is very heavy and has a definite “cheese” quality to it. THC production is 17% and CBD is medium. The effect is a very powerful stone that hits home with every toke and which is a good combination of body stone and cerebral high.