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It puts on serious bulk during flowering, almost tripling in size. Buds are thick and dense and visibly gleam with THC. Indoors it's advised to start flowering when the plant hits 30-40cms. Outdoors the plant can grow up to 2.5 metres. The smell and taste are particular highlights. Think sweet fruity berries with a hint of spice thanks to its Blueberry genetics, coupled with the classic skunky Cheese undertones. The stone is classic indica; a fast hitting euphoric high followed by a calming body stone. Suitable both indoors and outdoors the big yielding, Big Blue Cheese is a true connoisseurs strains and the perfect addition to your strain collection.

Statistics

0.2
g/watt
118
g/plant
0 set_ounce
Harvest Weight
35
Likes
1
Harvest

Features

Gender Feminised
Genes Indica/Sativa
Genetics
Harvest 400-500 g/m2
Flowering 8-10 weeks

Tastes & Effects

Berries
1 Grower
Cheese
1 Grower
Sour
1 Grower
Euphoric
1 Grower
Relaxed
1 Grower
Uplifted
1 Grower
Dry mouth
1 Grower

Latest Reviews Show All Reviews (1)

Wilstang Apprentice
10
Big Blue Cheese
Resistance
Strong
Growing it
Easy
Big Blue Cheese is a top notch strain! The smoke on this beauty is addictively tasty. As soon as you come into presence with this perfection you will smell a sweet Blueberry warhead. The nugs are dense with an astonishing look ending with a superb long burn. The smoke is so powerful, overpowering, and sour with a sweet after taste that will linger on your tastebuds for eternity. The high is a potent creeper that will leave you calm as can be with a slight uplifting node. Overall she is a super sweet overpowering high that will leave your worries a thing of the past. Big Bud, Blueberry, and The Cheese are all crossed to make this perfect combination of flavor and size. Big Blue Cheese is a 8-10 week strain, that I harvested on day 64. Coming in at a booming weight of 118 Grams or 4.1 Ounces :scales::facepunch:. An incredible linage on everything, from the grow, to the smell, all the way to the insane tasty smoke.
Completely recommended:100::muscle:
4 weeks ago

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