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Hello friends!!!
After a bountiful outdoor summer season, I've decided to start the new year with two strains that I love: Amnesia and Cheese.
This diary will follow the Cheese grow from seed to harvest.
The Cheese strain is from Old School Genetics: OSG Cheese.
I've got it from the Old School Genetics stand during MaryJane Festival in Berlin: I've bought some 98's Silver Haze and these Cheese seeds. I love old school flavours!
Let's see what they say about it:
"Introducing OSG Cheese, the epitome of cannabis excellence curated by Old School Genetics’ Oldies Never Die series. This variety reimagines the iconic U.K Exodus Cheese clone, enhancing its stature with the infusion of Old Widow genetics. At Old School Genetics, we are thrilled to present OSG Cheese, a masterpiece that pays homage to the past while embracing the future of cannabis cultivation.
Old School Genetics treasures an exceptional genetic lineage from Old Widow 90’s. This valuable genetic pool enhances feminized formats and substantially improves most strains it’s crossed with. Boasting a high terpene percentage, OSG Cheese becomes the ideal choice for various extractions and hash production. Its persistent aroma and flavor are revered, making it a prime candidate for extraction enthusiasts.
OSG Cheese boasts a Skunk-like growth pattern with improved structure and branching. Its growth is more rigid and compact, a stark contrast to the sensitivity and frailty often associated with the U.K Exodus Cheese selection from the late 80s. Infused with the vitality of Old Widow 90’s genetics, OSG Cheese offers robust growth and excellent branching, resulting in bountiful yields. The flowers showcase an exceptional calyx-to-leaf ratio, simplifying the manicuring process. This variety is a dream come true for lovers of classic Skunk strains.
OSG Cheese brings to the table one of the most exceptional flavors and aromas of all time – authentic Skunk Funk from the old school. Many growers of this variety find its aroma reminiscent of another legendary Skunk, RKS (Road Kill Skunk). When cultivating OSG Cheese indoors, carbon filters are essential due to its intensely robust aroma, reminiscent of pungent cheese. It’s the perfect choice for growers seeking a unique bouquet that’s hard to find in contemporary strains.
In 2015, OSG Cheese secured the 1st place for Best Hash at the ICMAG Cup in Amsterdam. This collaboration between Old School Genetics and Hashcelona marked a triumph, with the variety receiving high praise from judges. The ICMAG Amsterdam Cup recognized OSG Cheese for its exceptional quality and contributions to the world of hash production."
The germination was perfect: in less than 2 days, two out of two seeds sprouted from the ground. 23°C, 75% RH
First week of vegetation for the two OSG Cheese!
The week went well without problems. Maintaining a constant temperature and humidity (21/22 ° C - 65/70% RH) the plants started to grow, I added some power roots and silica to enhance root development, resistance and nutrient absorption, unfortunately I forgot to add some pure zym but it's ok anyway, from the following week I will add it. Well, what can I say... the seedlings are starting to grow at a good pace and in a homogeneous way, I'm happy!
See you next week friends!
Happy growing!
Second week of vegetative stage of OSG Cheese!
As I said last week, I forgot to add the pure zym to the nutrient mix. The week went well, the girls raised and chunked up. I raised the dimmer of the lamp to 65%. Now it is 23°C and about 65% humidity in the grow room. In the next few days I will transplant them both into the final pot and I will start (obviously not right away, they should be left alone) to perform some training on them!
Let's see what happens next week!
Happy growing friends!
Swollen
