What derived from such high-end cross was an incredible hybrid with outstanding yielding properties, even better organoleptic qualities and the unbeatable genes of the Afghani and Skunk families. In short, a marvelous seed that all self-respecting collections must include.
3rd prize in the "Seed bank strains" category at the 2016 Secret Cup (Napoli)
1st prize in the "Indica" category at the 2017 Copa Farallones (Colombia)
Critical Cheese cannabis plants look radiant: their bearing is strong, their structure open and branchy, perfect for ensuring the even circulation of air, and their leaves, both thin and elongated, are light-green and orange. On top of that, they present an incredibly vigorous growth, meaning they can reach heights of 2.5 m outdoors in some cases. And, at the end of the flowering, they end up completely covered in thick, heavy and rock-hard buds, moment in which your garden turns into a spectacle of colours and aromas.
Critical Cheese delivers thick, heavy and sticky buds with which excellent hash can be made. In fact, this heavy-producer can provide up to 600 g/m2 indoors and some 700-1300 g/plant outdoors. We could say that, in this case, quantity and quality go hand-in-hand in deep harmony.
Critical Cheese is noted for the incredible explosion of tastes and aromas produced when getting close to her or when tasting her. Her DNA comprises very special genes that put at everyone’s disposal an intense cocktail of cheese, lemon and pine, with very sweet touches.
Critical Cheese delivers a clear and stimulating 'high' that gets you into an almost unbearable euphoric state, which is why unaccustomed users should act with caution. The effect takes long to disappear and ends up with a nicely relaxing sensation.
Critical Cheese is a real delicacy accessible to all. Responding so well to all growing methods and being so vigorous, she’s very easy to grow. However, it is in SCROG and SOG that she shows her full potential indoors or in warm, temperate climates or in greenhouses outdoors. She’s not fond of humid climates and, despite knowing how to cope with them, you’d better watch her closely. While only 55-60 days are necessary for her to flower indoors, she’ll be ready for harvest at the end of September/beginning of October outdoors. In either case, you’ll get very generous crops. A word of caution, though: during the last weeks of the flowering, she gives off a very intense aroma that may require the use of anti-odour filters to be neutralised.