Cheese: The Savory Legend of the UK
Cheese: The Savory Legend of the UK
Strain Overview
Type: Indica-Dominant Hybrid (60% Indica / 40% Sativa)
Breeder: Exodus Collective (Luton, UK) / Sensi Seeds (Origin of the Skunk #1 packet)
Lineage: Skunk #1 (A specific, mutated phenotype)
Market Status: The "European Classic"; the strain that defined the UK cannabis scene for two decades and birthed an entire genetic family of savory, funky weed.
THC Content: 15% – 20% (Moderate & Social)
Dominant Terpenes: Caryophyllene, Myrcene, Limonene, Hexanoic Acid (suggested)
Key Effects: Deep Relaxation, Talkative Euphoria, "Pub Weed" Sociability, Stress Relief
In the pantheon of cannabis legends, Cheese (often referred to as UK Cheese or Exodus Cheese) holds a unique title: The King of Funk.
While America was chasing the piney fuels of OG Kush and the fruity hazes of California, the United Kingdom was obsessed with a strain that smelled like a dairy farm. Emerging from the underground rave scene of the early 1990s, Cheese is arguably the most successful "happy accident" in breeding history.
It is a mutation of the classic Skunk #1 that abandoned the sweet skunk smell for a pungent, savory, sour-milk aroma. It is the antithesis of the modern "Dessert Weed" trend. It doesn't smell like cake; it smells like dinner. For old-school smokers and flavor chasers, it remains the gold standard for savory terpenes.
History and Lineage: The Luton Miracle
The story of Cheese is a piece of counter-culture folklore.
The Origin: In the late 1980s, a grower in the UK planted a pack of Sensi Seeds' Skunk #1. Among the standard plants, one phenotype displayed a bizarre, distinctively sour aroma and larger buds.
The Collective: This unique cut was passed to the Exodus Collective, a DIY activist group based in Luton, England. Unlike modern breeders who hoard cuts for profit, the Exodus Collective believed in sharing. They cloned the plant and distributed it freely across the UK underground.
The Name: It was named simply "Cheese" because of its overpowering smell.
The Legacy: Because the original was a clone-only plant (The Exodus Cut), many seed banks have since created seed versions (like Big Buddha Cheese) by backcrossing the clone with Afghani males to stabilize the traits for home growers.
Terpene Profile: The Umami Bomb
Cheese is famous because it smells distinctively unpleasant to the uninitiated, yet delicious to the connoisseur.
Dominant Terpenes
Caryophyllene (The Funk): The dominant terpene here creates a sharp, spicy, and musky pepper note.
Myrcene (The Earth): Provides the damp soil/musk base that grounds the scent.
Volatile Sulfur Compounds (The Skunk): While not terpenes, researchers believe VSCs play a huge role in Cheese's aroma, contributing to the "rotten" or "sulfuric" edge.
Flavor Notes:
The Aroma: It is startlingly loud. It smells of sharp vintage cheddar, sweaty gym socks, skunk spray, and stale beer. It is a heavy, dank scent that sticks to clothing instantly.
The Smoke: Creamy and savory. It tastes of buttery cheese, woody spice, and cured meats. It has a unique "Umami" quality that is rare in cannabis.
Strain Effects: The Chatty Stone
Despite being Indica-dominant, Cheese is not a "silencer." In fact, it is famous for making people talk.
The Experience
The Head: The high begins with a classic "Skunk" euphoria. It lifts the mood and dissolves anxiety immediately.
The Mouth: This is the ultimate "Pub Weed." It lowers social inhibitions and encourages conversation. You will want to tell stories, crack jokes, and hang out.
The Body: A warm, comforting relaxation settles into the limbs. It is soothing but rarely paralyzing (unless consumed in massive quantities).
The Ceiling: One unique trait of Cheese is that it doesn't have a "ceiling." The more you smoke, the higher you get, eventually leading to a heavy, wobbly stone known in the UK as getting "Cheesed."
Best For: Socializing at bars or parties, managing social anxiety, appetite stimulation, and unwinding after work.
Growing Cheese: The Stinky Vine
Growing the original Cheese genetics (or accurate seed reproductions) requires odor control above all else.
Growth Structure
The Smell: Warning: This is one of the loudest plants on Earth. A carbon filter is not optional; it is mandatory. The smell begins in the vegetative stage and becomes overwhelming in flower.
The Structure: It grows like a vine. It has thin stems and long internodal spacing (a Skunk trait). It requires trellising or scrogging (Screen of Green) to support the weight of the buds.
The Yield: Good to High. Despite the thin stems, the colas swell significantly.
The Resistance: It is a hardy plant. Having evolved in the damp UK climate (via indoor attics and squats), it has decent resistance to mold, though it prefers a dry finish.
The Time: It typically finishes in 8 to 9 weeks.
Grower’s Tip: Cheese is a heavy feeder. It loves nutrients. Also, unlike purple strains that need cold, Cheese prefers a consistent, warm environment to maximize the "stink." If you treat it well, it will reward you with sticky, irregular-shaped buds that reek of brilliance.
Final Verdict: The Savory King
Cheese is a bucket-list strain. In a modern era dominated by Gelato, Runtz, and Zkittlez, Cheese stands alone as the representative of the savory palate. It offers a piece of history—a taste of the 90s UK rave scene—and a high that is genuinely fun and social. If you are tired of sugar and fruit, and you want a strain that has some hair on its chest, Cheese is the legend you are looking for.
You should choose Cheese if:
You prefer savory, skunky, and dairy flavors over fruit.
You want a social, chatty high.
You are growing in a setup with excellent odor control.
You want to experience a European Classic.
Score: 9.6/10 (The King of Funk)