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Deep Cheese by Dinafem comes from two Cheese strains. This plant’s flavor is much more important than its yield or effect – known for its strong Skunk smell.
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|Recommended growing environment||Indoors|
|Indoor Flowering Time||7-8 weeks|
|Outdoor Harvest Time||September|
Deep Cheese by Dinafem will surprise you – if you’ve already tried the Original cheese strain, you’ll flip when you try Deep Cheese. This strain was crossed and re-crossed with itself in order to get the best result in as far as flavor and yield.
Indoors, it’ll be completely ready in 8 flowering weeks, producing up to 500g per square meter without needing too many plants. Its taste has been improved upon (as if the original Cheese flavor wasn’t enough). You’ll need anti-odor filters, although honestly they might not be enough as this beauty is extremely pungent and the smell can get everywhere.
Outdoors these plants grow to an average height without many branches, as most of the yield is concentrated on the main stem that can get up to 100g on its own. You can get up to 600g per Deep Cheese plant towards mid to end September. It needs quite a lot of nitrogen towards the last two weeks, as it can start going yellow.
If you’ve tried the original version, then you will go crazy for this one. Its effect has been reduced ever so slightly by will of the breeders, as the original Cheese is much too strong if you want to smoke during the day. This strain has an amazing flavor with a smooth effect, perfect for any time of day.
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