Big Buddha Cheese is an indica-dominant hybrid with around 60% indica and 40% sativa. The Big Buddha Cheese comes from a cross between the Cheese strain, a famous strain from England, with the Skunk #1 strain and the fruity Afghani strain. Big Buddha Cheese boasts a tetrahydrocannabinol (THC) level of 19%, indicating a moderate potency with a fabulous effect that won 1st prize in an indica seed category at the 2016 Cannabis Cup. The uplifting, euphoric, hunger-inducing effects make this strain (cultivar) ideal for managing stress, anxiety, depression, and appetite loss.
Big Buddha Cheese is a leafy plant known for its deep forest green leaves peppered with orange and pink hairs. When growing, Big Buddha cheese can find a way to thrive, growing to a medium height, with a relatively short flowering time and good yields, making it a great addition to any grower’s collection. Additionally, due to the natural resistance and ease of growing the Big Buddha Cheese, it is an excellent plant for beginners.
Big Buddha Cheese lives up to its name and won’t ever disappoint lovers of the classic Cheese strain, as Big Buddha Cheese inherited the highly sought-after skunky cheese aroma that makes the Cheese strain famous. This skunky cheese aroma from the Cheese parent is combined with the earthy tones and peppery tones of Skunk #1, as well as the fruity flavor and aroma from the Afghani strain. The strain, although indica dominant, can pack a punch, and it is advised that people new to the strain only smoke a little at a time.
The following adverse effects have also been reported:
