Cheese Dinafem

Sur_cannabico We started the germination and subsequent transplant of our cheese from Dinafem. We'll prepare the substrate with Mycoroot mycorrhizae and Mammoth Microbies bacteria to give our substrate everything it needs for the roots to develop properly. P.S.: In the first week, we'll only water with water; by the second week, we’ll start applying GreenGrow from Quemanta.

Sur_cannabico With the first little leaves formed, we started applying greengrow from quemanta, Keeping the environmental conditions controlled for the proper development of this great variety 🌱 The growth has skyrocketed using micoroot and mammoth microbies 💪🏻

Sur_cannabico The leaf formation is at the right stage according to its time and in a healthy way.. We keep the environmental conditions in check for the stage this variety is in 😍🇨🇱 Our beloved flowering is coming ❗️

Sur_cannabico Getting the flower flora ready 🔥 Dinafem's Cheese has explosive growth and short internodes, and it will definitely provide us with good flowers.. P.S. We need to control the height.. 👀

Sur_cannabico After its exaggerated growth when entering the flowering stage, we found ourselves in the need and urgency to apply the "Super Cropping" technique along with defoliation to lower that huge central bud that formed and to help light penetrate evenly. We increased the fertilizer dosage according to the stage that the cheese strain is in, taking into account its recent transplant to a final 7L pot.

Sur_cannabico After using the Super Cropping technique, the central apex stood back up, so we applied the technique again in the same spot as before! The formation of flowers is progressing with slight aromas typical of flowering, asking for water every 2 and a half days or so. Flowers are on the way 🍁

Sur_cannabico Fast-growing and uniform variety. Gave good lateral branches and a big, resinous, and fragrant central one. We started applying Engorde to make those flowers grow 🍁🇨🇱

Sur_cannabico This strain has greatly benefited from the increase in nutrients, starting with the application of booster and fattening in larger amounts. Good smell, good structure to support the weight of the flowers that are growing. Chilean grower!

Sur_cannabico We have nothing left from the flowering process of our cheese from Dinafem, time flew by and the fattening was noticeable! The smell of this cheese is super strong, intense, with a robust morphology of short stature but with huge, resinous flowers. Very happy with the results. Thanks to everyone who supports us 🔥🔥 Follow me on Instagram as @sur_cannabico 📷

Sur_cannabico 10 weeks have passed since germination, we decided to harvest our Cheese. From Dinafem, I’m surprised by the results obtained. The Cheese is an extremely aromatic variety, its cheese notes are noticeable and its crystalline, sticky resin Captivates the eye of anyone ❤️