Cookies and Cream Cheese

Cookies and Cream Cheese blends the rich, doughy sweetness of Girl Scout Cookies (Thin Mint) with the tangy funk of Big Buddha Cheese, yielding an 80/20 indica-leaning hybrid from Big Buddha Seeds. Medium height, bushy plants finish in 8-10 weeks, typically 90-120 cm indoors, stacking dense, glittering colas that can blush purple in cooler nights. Expect a creamy-cheese and cookie-dough bouquet backed by fruity and earthy spice; on the palate those notes resolve into smooth cheese and cream with a sweet finish. Potency ranges roughly 18-23% THC with trace CBD around 0-1%, translating to a cheerful, easygoing ride: relaxed in body, happy in mood, and pleasantly talkative without heavy couchlock. Indoors, experienced hands can pull about 500-600 g/m2; outdoors, well-rooted plants often yield 250-300 g per plant. Its flavor and feel suggest a terpene spine led by beta-caryophyllene, with myrcene and limonene supporting the creamy-sweet profile. Built for growers who like straightforward management, this strain responds well to topping and SCROG, developing sturdy lateral branches and uniform, cookie-shaped buds whose resin density speaks to its celebrated parents. Classic UK Cheese character meets modern Cookies gloss in a cultivar bred to satisfy fans of old-school funk and dessert-leaning hybrids alike. Expect vigorous rooting and a decisive finish under moderate feeding.