Green Cheese

Green Cheese is a strain of mysterious origins, thought by online sources to be a cross of the Netherlands staple Cheese and Green Crack.

Consumers report Green Cheese emits a pungently cheesy aroma with subtle notes of wood and earth. Green Cheese produces an acrid smoke with a tangy and earthy palette.

Green Cheese is a sativa-leaning hybrid with plants that grow tall and branchy, requiring occasional trimming. The strain does well indoors and outside and prefers hot, more humid climates.

As part of the Cheese family, Green Cheese might require some odor-control measures to keep a crop discreet. The strain reaches maturity in eight to ten weeks or in late October outside. Green Cheese is unavailable as seeds or clones.