Cheese CBD Buds

Overview:

Cheese CBD welcomes you with that dense and pungent smell that has made this genetics a classic among cannabis lovers. You will notice a very marked skunk base, with a deep aroma of cured cheese that fills the atmosphere from the first moment. The final touch is a soft citrus nuance, barely noticeable but rounds off the whole with a tasty balance. This high-CBD version allows you to enjoy the aromatic character of the original Cheese without the psychoactive effects.

Cannabinoid Profile: CBD: < 10% THC: < 0.2%

Aspect:

The buds of Cheese CBD are elongated, compact and have a characteristic dark green. Their sticky and resinous structure is accompanied by fine pistils in orange tones, while the layer of trichomes gives them a dense and powerful appearance. The morphology reflects a dominant indica heritage, with a robust shape.

Aroma:

From the moment you approach this flower, you are invaded by that unmistakable aroma of cured cheese with a skunk background. It is a strong, earthy and complex smell, which is mixed with slightly floral notes and a very subtle citrus point. The entire aromatic profile is reminiscent of the classic bouquet of the Cheese, with a warm and enveloping character that remains in the environment.

Cultivation method:

Cheese CBD is grown outdoors, where the sun and natural conditions favor a full expression of its aromatic profile. The outdoor environment allows for a leisurely ripening, which intensifies the skunk and earthy nuances characteristic of this variety, and gives rise to robust and aromatically expressive buds.

Terpene Profile:

This variety is mainly supported by myrcene and caryophyllene. Myrcene holds the earthy and dense background of the aroma, providing that classic feeling that defines Skunk varieties. Caryophyllene, on the other hand, adds a spicy note that enhances the warm and spicy character of the whole. Together they form a deep and complex profile, very recognizable and difficult to forget.

Legal note: Use for collecting. <THC 0.2% according to Royal Decree 1729/1999.