Marijuana Strain Reviews

Marijuana Strain Review: Cheese

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The Cheese Marijuana strain has suddenly become one of my all-time favorite types of cannabis, despite my initial resistance to try the version sold in Barcelona, Spain. After having sampled the Cheese strain several times in Amsterdam over the years, I didn’t understand why the Catalonians carried this strain in the majority of cannabis clubs as I just didn’t care for it. But thankfully I had occasion to try the Spanish version of Cheese, and I’m glad I did because it’s one of the best marijuana strains ever developed.

Marijuana Strain Review Rating for Cheese: 5 of 5 Stars

The Cheese Marijuana Strain: The Story Behind the ReviewCheese strain in the bag from Abcda

When I lived in the Netherlands I had occasion to try the Cheese strain several times. I purchased some from Coffeeshop Solo in Amsterdam, and I purchased some a year later from a shop in Arnhem or Nijmegen; I can’t remember which. In any case, Cheese is a pretty consistent strain in the Netherlands, and the type I acquired in Amsterdam was similar to the type I purchased in the southeast part of the country.  I didn’t like either type. I found the strain to be visually unappealing, lacking in potency, and above all else it tasted terrible.

Based on this experience, I declined to buy this strain when it was offered numerous times at different cannabis clubs in Barcelona. But when offered a choice between Bilbo, Moby Dick and Cheese while at the Abcda Club in early December 2013, I chose Cheese mainly because of the way it smelled: fruity and potent. Not that there’s anything wrong with Bilbo or Moby Dick – both are premium-grade marijuana strains – but Cheese just looks and smells much better. In fact, I can’t really imagine any weed connoisseur choosing either of the other two over Cheese.

If you disagree, let me know in the comments.

Cheese strain in the handCheese: Look & Feel

The Cheese strain on offer at Abcda is grown by the club, so it could be different than the Cheese you’re smoking. The stuff I got featured beautiful bright green buds that were marbled with brilliant light orange sections. The buds were small overall, but were well-formed and moderately dense.

Every millimeter of Cheese was covered in short trichomes. Breaking into the center of a bud revealed even more trichomes, but the density was still less than that of other strains like Cream Caramel or Black Jack. This is interesting to me, as I definitely do not think that either of those strains are as potent as Cheese.

Cheese: Taste & Smellcloseup of the cheese weed strain

The Cheese cannabis strain has a unique bouquet of lemon and cranberry blended with thyme and a hint of minty oregano. As I broke open the first couple of buds I was genuinely excited. You know that feeling you get when you score some amazing herb, and as you handle it your nose and eyes and fingers all send you unspoken messages that this shit is going to be amazing? That’s the feeling I got with Cheese, and I hadn’t been this excited about a strain since I tried Jacky White.

Cheese produces thick, heavy white smoke that has a light lemony and chocolate flavor that’s exclusive to this strain (or at least to the phenotype). Admittedly, it’s a little harsh in the back of the throat, but I can assure you it’s worth it. I haven’t tried vaping this particular version of the strain, but if you get the chance let us know your thoughts in the comments. I imagine that Cheese in a vaporizer would be a sensational bouquet and flavor experience.

Usually nearly all types of weed lose their flavor a little more with each successive burn of whatever you’ve packed, but Cheese is different; it features a lemony taste that increased in strength after a few hits. Cool!

closeup #2 of the Cheese cannabis strainCheese: Potency

Cheese is an Indica dominant hybrid that got me plenty high on the first two hits. Just 2 bong rips gave me a nice high that had me happy and relaxed. The high was situated in a band across my forehead, in my ears, at the points of my cheek bones and down into the base of my neck and shoulders. Like most 5 Star marijuana strains, the high from Cheese was sufficient to leave me euphoric and satisfied, but for the sake of the review I soldiered on and took two more.

After 3 hits the high increased significantly in my cheeks and the top of my head. At 4 hits I was cooked. My eyelids swelled and my eyes narrowed and I could feel a tingling sensation behind my ears. The high began to buzz strongly in the top of my head and moved down my neck and spine, then spread gently like a thick scarf around my shoulders.

Usually even strong Indicas stop there, but as the high peaked I felt it being to move down my arms until the point that it almost reached my biceps. Not since I was a kid have I had that much of a body buzz.

Cheese: DurationMacro of the Cheese marijuana strain

The high put out by Cheese peaked strongly for the first 15 – 20 minutes, after which time the high became less of a body buzz and more of a deeply internalized head high. It seemed like the high had penetrated into my actual brain and cortex, whereas most strains affect parts of the outside of my head.

The most powerful effects of Cheese waned after 60-75 minutes, but the remainder of the buzz was still potent and kept me high for 2.5 -3 hours at a time. For a veteran toker, it would be hard to find a longer lasting high.

For occasional smokers and beginners, I recommend the exercise of caution when smoking Cheese, as you may experience an intense, unrelenting high for up to 5-6 hours.


I’m not sure why they call this strain ‘Cheese,’ as it doesn’t look, taste or feel anything like dairy cheese. Don’t get me wrong – I love the cheese you eat, but this strain is nothing like that. Fortunately the name has done its work in the way of branding, as you can bet your ass that I’ll be picking up Cheese again when I can find it, and I encourage you to do the same if you get the chance. Without question a high-grade premium 5 Star marijuana strain, Cheese is undoubtedly among the top 10 strains in the world in my opinion. I also think that this strain may be one of the most potent and valuable for medicinal purposes and should be researched for specific medical applications. What do you think?

Marijuana Strain Review Rating for Cheese: 5 of 5 Stars


Russ Hudson
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20 thoughts on “Marijuana Strain Review: Cheese

  1. Hi buddy!

    Which seed bank belonged to that cheese variety?

    I love Dinafem Cheese and Blue Cheese!! You must try blue cheese from Dinafem!

  2. bad, my sister use this, and she starts to be totally mental, she thinks she is god or an angel, she probably smoke it too much, 3/4 day, she lost so much weight, she hear voices… this is not working well on her… very sad and addictive

    1. LOL, sorry Lyn, but I can assure you that whatever is wrong with your sister, it has nothing to do with the Cheese marijuana strain. She’s smoking .75 gram per day, or 3/4 of an ounce? Either way, it’s not the cannabis, unless you have a severely contaminated product. Best wishes Peace -Russ

  3. I dont like cheese–the food we eat, but I love the Cheese strain! Ccuck is right that you can taste some hint of old cheese when you smoke it. Nevertheless, what I love about this strain is the high its gives me. Beginners must definitely take caution when smoking this one.

  4. Well it has a pungent taste with some sour nodes. In the end it could taste like old cheese or even wood with lemon on it.

  5. I grew a small crop of Cheese for my wife and I. We are disabled, I am a Vietnam vet with chronic pain issues and cannot deal with the opioid pain medicine that the VA is peddeling. The Cheese is one of the most effective strains I have used to date to help me ease my chronic back pain associated with lumbar spinal stenosis, osteoarthritis and a host of other ailments and conditions related to military service. I get excellent relief from the Cheese strain I purchased from a small shop in Amsterdam. This strain also makes me laugh a lot. Get moments of uncontrollable euphoria. However, also have moments of occasional paranoia, however infrequently. Beautiful buds. To me it ha a diesel fuel type of smell when I ground it, but tasted smooth and light. Did not cough at all. Definitely 5 star!

    1. Hola Earl; thank you for your comment and for sharing how the Cheese strain specifically affects your service-related ailments. This is important information. When you get a chance to come to Barcelona, please send me an email and we will meet and I will share with you the Cheese that is being grown under the sun in Spain. It’s very special. The indoor Cheese here is quite good too; different than what most shops carry in Amsterdam and not as diesel-ly as you mention. Thank you for your service.

      Russ Hudson (Former USN, EM)

  6. I’m not as clued up on different strains as much as i would like to be. Connoisseurs know all about different types of high and purchase a particular strain for a particular feeling. I’m still at the level of knowing if i am stoned or if i am not, and what strength of high i am at. For instance i smoke some OG Kush the other day and was very stoned and i have smoked some Cheese today and i am very stoned but i cannot describe the high in detail so hopefully now i am smoking more and more strains i will start to be more of a connoisseur and start buying a particular strain for a particular high. I am still at the level where i can’t tell if OG Kush or Cheese is the stronger strain. I just know the two get me stoned lol. 🙂

    1. Hola Andy; thank you for your comments. Don’t forget that the potency of a finished strain depends a lot on how it was grown and how it was cured. I have had Cheese in Amsterdam that was out of this world, then had Cheese in the States that was lackluster. I have had OG Kush in Barcelona that kicked my ass, and the same strain in other places that was weaker and with a different flavor profile. It also depends a lot on your current state of physical and emotional health; the high you are feeling from OG Kush today may be different when smoking the same exact OG Kush 4 weeks from now if you are stressed, exhausted, hyper, etc. This is why we need to conduct so much more research about cannabis – there is so much to learn! Thanks for stopping by mate. Peace -Russ

  7. I was wondering if you dident happen to know if that cheese was big buddah???

    I have tried something they called cheese it was from an indoor grower and man was it strong smelled from a distance and tasted good with every hit high lasted a few hours.

    However I recently came across some stuff someone called cheese which was from an outdoor harvest and what I found was the smell was very low.

    As for the taste it wasn’t too bad the first hit tasted the best but over all the taste was kinda smooth yet expanding .

    You couldent taste anything harsh or too leafy like homegrown but the taste wasn’t very strong.

    As for the high you could feel it compared to other strains I had found that were outdoors but it left something to be desired .

    It just dident seem like the cheese I had 3 years ago the indoor.

    Now this cheese you mention that was great sounds like what most describe as real cheese real medical.

    I am doing big buddah cheese right now and I hope it turns out to be like the cheese everyone knows and loves.

    As of right now in veg the cheese stinks already I can smell some odor

    1. Hi Jay; thanks for your comment. As you know, there is a pretty big difference between cannabis that is grown indoors and cannabis that is grown outside. Additionally, the curing process can radically alter the finished product. Therefore, it’s really no surprise to me that you had this experience. Now, as far as Big Buddha Cheese, I personally am not a fan of the strain and think that straight Cheese is much better. However, I have only tried Big Buddha a couple of times and it was from the same grower each time, so perhaps your strain will be very special. Make sure to come back here and upload some pics when you’re done, we would love to see how it turns out! Peace -Russ

    1. Agreed, this strain is definitely within the top 5 strains in the world, in my opinion. Check back in a day or two, as I am getting ready to publish a review of a new strain called Durban Cheese. It’s a hybrid of Durban Poison and Cheese, and it’s pretty damn good! Pretty too. Peace -Russ

  8. hey Russ!
    in barca in 2 week i hope u can show where i can find that cheese :()!

    very impressive body of work your blog,very consistent.

    do you have a personal mail or something?


    1. Hi! Thank you for your comments; they are appreciated! You can always reach me using the site’s contact form, or you can reach me on email at Just send me a message the day before you arrive in Barcelona and I will be happy to assist you. Peace -Russ

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