The flowering period for Blue Cheese is exceptionally fast. Its cultivation is rather suited to growers with prior experience and high tolerance when consuming the plant due to its potency.
The Blueberry genetics give it a purple tone when subjected to low temperatures, which it withstands without any problems thanks to these genetics. Blue Cheese resists low temperatures and humidity, hindering outbreaks of mould.
Outdoors it is harvested in early October and indoors after just 60 days. In both environments we must be particularly careful about the smell, truly intense and a dangerous giveaway; using methods to contain the smell is the best solution.
The effect of its buds is energetic and cheerful, but with a narcotic edge, a combination of sensations that the body assimilates in a pleasant way. A powerful psychoactive effect of an indica nature highlights the personality of this exquisite variety.
When smelling or tasting it, there is no doubt at all that it has relatives in the Cheese family; intense and very heavy, the palate perceives a strong taste. A little water will help to better interpret the taste and will avoid a dry throat. An unforgettable taste that will last a long time after the first drag.
||UK Cheese x Blueberry
||12 hour light cycle: 60 days