$300.00 – $3,000.00
Effects:Creative, Euphoria, Happy, Hungry, Relaxing, Sleepy
Medical: Arthritis, Bipolar Disorder, Chronic Pain, Depression, Insomnia, Loss of Appetite, Nausea, PTSD, Stress
Flavors:Blueberry, Cheesy, Creamy, Spicy, Sweet
Aroma:Blueberry, Cheese, Earthy, Pungent, Sweet
Blue Cheese strain is a classic indica-dominant hybrid that delivers a memorable taste alongside a balanced high. Its distinctive name has more to do with its genetic lineage, a cross between the popular Blueberry and the UK-native strain Cheese, than its taste, which is surprisingly fruity.
The Blue Cheese name has more to do with its lineage than taste. Buying Blue Cheese strain achieves its potency with an average THC composition of about 15% to 20% Breeder Big Buddha Seeds, who perfected a phenotype of parent strain Cheese, is credited with introducing one variety of Blue Cheese to the cannabis market. The Netherlands-based operations Barney’s Farm and Royal Queen Seeds also produce and sell seeds for a distinct Blue Cheese variety.
The high from this strain can creep up slowly — without the initial headrush that’s associated with many cerebral sativa strains,
It has a physical effects which make it a good means of relief from minor aches and pains, as well as an aid to counteract insomnia. It’s a great option for treating anxiety, depression, and even some symptoms associated with PTSD. Its clearheaded and focused high is also beneficial for those with attention deficit disorders.
How to grow
Buy Blue Cheese is a relatively easy strain to grow. Seeds are available from the aforementioned breeders.Prospective growers can also obtain healthy clippings from mature plants to grow “clones.” The blue cheese can be grown outdoors, but like most varieties of cannabis, requires a consistent sunlight and a constant temperature of between 72 and 80 degrees Fahrenheit.
Indoor cultivation may be a more appealing option, as plants have a characteristically bushy indica shape, with strong horizontal branches.. This strain flowers within 8 to 10 weeks indoors and is ready for harvest by late September when grown outdoors.