Strain: Critical+ x Cheese
THC Level: 19%
CBD Level: 0.3%
Flowering Time: 7-9 weeks
Indica: 50% | Sativa: 50%
Yield: Indoor 600g/m2 : Outdoors 700-1300g/plant
Stretch Percentage: 100-200%
Awards: Critical Cheese won 3rd. Prize in the Seed Bank Strains category, Secret Cup, Naples, 2016.
Critical Mass Cheese is a genetic combination of two top cannabis strains, namely Critical+ and Cheese – both are from the all-conquering Skunk strain. As a result, the taste and perfume of Critical Cheese reflects this.
Critical Mass Cheese is a connoisseur indica-dominant strain. Cheese fans will therefore really appreciate this one! It is vigorous, easy-to-grow and high-yielding with very hard, resin-encrusted buds. It grows well indoors, outdoors in warm regions and in a greenhouse where the temperatures are cooler. Indoor growers will find that it adapts well to any grow media or systems. Using SCROG will achieve the best results, however. The plants shouldn’t be vegged for too long as they stretch quite a bit during flowering, especially if space is at all restricted. During the final two weeks of flowering the odour will be so strong that carbon-filtering is essential.
Indoors growers should see excellent yields in the region of 600 gr/m2 in a mere 55 – 60 days flowering. Outdoors plants can grow to a height of 2.5 meters with generous yields between 700 – 1300 gr/plant for late September/early October harvests in the northern hemisphere.
The aroma and flavour of Critical Mass Cheese has noticeable cheese influences and is supported by hints of lemon, pine and even heady perfume. THC production is high at 19% with low CBD of 0.3%. Its effect is typically indica, being powerful, long-lasting and relaxing.