Blue Cheese Strain: Effects, Flavor and How to Grow It

Blue Cheese is an indica-dominant strain that crosses a UK Cheese mother with DJ Short's Blueberry, and it's an easy, fast-flowering grow (about 8 weeks of bloom) with a sour, funky, berry-sweet nose and a balanced high of roughly 15–20% THC. It's one of those different, dare we say unique, varieties: it took some of the most terpene-rich specimens on the planet to make it, marrying the sour, almost rank funk of UK Cheese with the untamable wild-berry sweetness of Blueberry. So get your hands ready to grow it, your nose ready to smell it and your taste buds ready to try it: you're going to lose your mind.

What is Blue Cheese? Strain profile

The Blue Cheese plant is an indica-dominant cross between a UK Cheese mother and a Blueberry father. What makes this strain stand out is its exotic aroma, and on top of that it's an easy plant to grow with a fast flowering time.

The amazing thing about Cheese strains is that they're known mainly for one trait: their unique, sour smell. And while you can find lots of different Cheese strains on the market, they're believed to descend from a single phenotype of Skunk.

Its parents: what are they known for?

Skunk #1 is the American strain bred by California's “Sam the Skunkman,” and it became hugely popular in Europe thanks to its resilience, short flowering time and ability to pull heavy harvests.

Blueberry, on the other hand, is one of the best-known strains out there. It's indica-dominant and is often credited with THC levels as high as 25%. If you're after creativity, its high delivers that along with a sedating effect. It also has therapeutic effects that have earned it a spot on the podium of the most sought-after strains.

How do you grow Blue Cheese weed?

Blue Cheese is an easy strain to grow and a solid pick for beginners. It's known for being tough, it has the vigor to shrug off minor mistakes and it adapts well to temperate climates. Growers can get rewarding results both indoors and outdoors.

Indoors, plants can top out at around 160 cm (5.2 ft) and yield up to 550 g/m² (about 1.8 oz per sq ft), with a quick 7- to 8-week flowering period.

Outdoors, plants stay under 2 m (6.5 ft), yield 500–550 g (about 18–19 oz) per plant and, if you grow them right, will be ready to harvest and dry by late September in the Northern Hemisphere (around late March in the Southern Hemisphere).

Blue Cheese veg and flowering

Vegetative growth

When vegetative growth kicks off, and to help it along, put your seedlings in your grow room on an 18- to 20-hour light schedule. For the first two weeks after germination, feed them often with plenty of nitrogen. Start topping your plants early so they produce lots of colas, and we also recommend a bit of LST (low-stress training) and pruning to get the most out of a limited light source.

Thanks to its indica-dominant genetics, Blue Cheese is easy to manage indoors. After 4–6 weeks of veg, the plants will be ready to flower. To trigger it, flip your light schedule to 12 hours on and 12 hours off, feed consistently with a good bloom booster, and get ready for a stunning plant in every sense of the word.

Flowering

If you're looking for a fast-flowering strain, Blue Cheese is the one. From the moment the plant starts flowering, it'll be ready to harvest in about 8 weeks. We know we said it grows well both indoors and out, but we think it really comes alive under grow lights, and that's where it gives its best results.

By the end of flowering, Blue Cheese will be loaded with dense buds coated in trichomes. Thanks to its Skunk genetics and fast flowering time, you probably won't have much trouble with pests or bugs. Even so, keep humidity under control while the plants are flowering, because those dense flowers can trap moisture and lead to bud rot if you're not careful.

They say good things come to those who wait, and that's true here: come harvest time, you'll need some serious self-control not to start smoking right away. Hold off a little and let the buds dry and cure slowly so their unique flavors and aromas really come through. Dry the buds evenly on racks at around 19–20 °C (66–68 °F) and 50–55% humidity to preserve as many terpenes as possible.

What are the effects of Blue Cheese?

When it comes to Blue Cheese, we can tell you (and confirm) that it's a treat for the senses. The aroma is sour, sweet and extremely loud, with hints of red berries, so your nose will go nuts the second you catch a whiff. The flavor, meanwhile, is very sweet and spicy, a lot like Skunk #1.

Now let's talk effects, which is usually what everyone who smokes this strain wants to know. Relax: Blue Cheese's effects are very balanced. With roughly 15–20% THC, it delivers a fast-acting, long-lasting high that combines body relaxation with a pleasant heady euphoria. Thanks to its uplifting, energetic side, Blue Cheese is super versatile: you can enjoy it with friends, on your own anywhere (we always recommend the comfort of your own home) or even early in the morning to start your day.

Blue Cheese may not be the most potent strain out there, but its effects are ones you'll love, want to share and, if you're a grower who's always testing new strains, want to grow yourself.