Deep Cheese - Let it be cheese!

Dinafem spent two years to select the best Cheese plants to achieve an improved version, which was met with great appreciation. This backcross of Dinafem’s original Cheese made a real splash. Plants were larger, more productive and with remarkable organoleptic characteristics. It comes as no surprise that cannabis growers are now enthusiastic about these results. Plants are wide, with numerous branches and shoots, very easy to grow and recommended for SOG and SCROG growing methods for their growth pattern and structure. They are indicated for both indoor and outdoor growing as bloom is achieved in eight weeks only. The plant is both fungi and disease resistant for its characteristic intense smell, which keeps pests away.

Outdoors, it can easily be harvested in late September or early October. Yields exceed 500 g/m2 under lamps and, in outdoor crops, reach 600-800 g/plant, with specimens even rising to two and a half metres. Flowers grow all over the plant into really big and heavy buds, especially the central one. The resin quantity is appreciable by simply looking at it and the intense smell it releases requires the use of good anti-odour filters. Its smell is so strong that you just need to grind a single bud to spread its aroma all over the room. Its full taste, ever since the first puff of smoke, will linger on in the palate for quite a while, with true cheese tones. The trip is powerful in all respects, you will feel your head grow heavy, and your body indulge in cheerfulness and relaxation.

Germination and growth

Similarly to all other Dinafem strains, the Deep Cheese seeds look very nice even before germination. We placed five seeds of this plant into wet cloths. They germinated rapidly and, after less than 48 hours, we moved them, with their radicle facing down, to one-litre pots of soil substrate. We watered the pots before planting the seeds, as doing the reverse would have flooded the substrate and deprived the plants of the energy they needed to grow out of the soil surface. After keeping them 10 days under 400 W lamps, we transferred them to 11 and 18 litre pots for the rest of their growth, which was literally explosive with plants showing their full potential at this stage.

We noticed their stoutness and bushiness and their intense green colour. Stems and branches were big enough and inter-knot distance was rather short. In the first watering cycle, we added a root booster and small quantities of fertiliser on a regular basis. We advise against excessive irrigation and fertilisation, to avoid consuming excessive quantities of water and nutrients. In little more than one month, given their remarkable size, we changed the photoperiod and moved them to a flowering room with a 12-hour light cycle, under 600 W sodium lamps, to create optimal growing conditions.

Flowering

Deep Cheese starts to bloom already at an advanced stage of its development, with leaves bending towards lamps to collect all the energy they need until nice well-formed buds shoot out. In the first week, we washed roots slightly and added a flower booster, for the first time, on an alternate basis with a bio-stimulator and irrigation with pure water up to roughly two weeks before harvest. Unlike other strains, which tend to turn yellow as blooming progresses, Deep Cheese remains dark green. Growth explodes as they start blooming, but plants usually remain medium-sized. In our crop, pistils appeared after a few days and developed all over the plant. Distance between buds was minimum and tips had long stiff rows of buds that grew thick and chunky day after day.

In the five specimens we grew, we observed two distinct phenotypes. Lower buds were equally big, extremely heavy and sticky and released the characteristic cheese smell from the early blooming period – which requires the use of a good anti-odour filter. Crystals were also present in high concentration. At around forty days, we washed the roots abundantly with pure water only and continued like this from this time onwards. At day 55, all specimens were ripe enough to be harvested. We cut two only and waited until day 60 to cut the others. In the end, all of them turned out to be sublime.

Harvest

Harvest was amazing. Each snip of the scissors released a pungent smell all over the place. And the buds, oh dear, so heavy! Even the smallest among them was as hard and smelly as hell. We harvested a nice flower quantity of around fifty grams per plant. The huge and heavy central bud was particularly notable. Each bud had a small quantity of leaflets making the plant very easy and quick to trim. 

Tasting

All those who tasted this strain remarked its unforgettably strong aroma. By putting our nose close to it, we perceived an overwhelming smell. A strong cheese taste then spread from lips to lungs and filled us up as we would never expect. It is well worth keeping it in a large box and tasting it after a long ripening period. As regards its effect, the plant gives you a relaxing, pleasant and cheerful high, indeed the best choice to watch a movie and share it with your friends. TricomaTeam (tricomateam@gmail.com)