Cheese is a pheno of Skunk#1, and has that SK1 structure. You can even pick out notes of that cheesy aroma in other SK#1 and related crosses. I've got a shiva skunk that is a dominated by grapey notes but with a very noticable cheese low end, with the cheese aromas coming on later in flower...especially noticable when rubbing finger hash after working the room. Was all grape perfume until week 7.
Good calyx to leaf, good taste, potent, ready at about 60. Have never run it outdoors, so no input there.
Good calyx to leaf, good taste, potent, ready at about 60. Have never run it outdoors, so no input there.