Blue Cheese Auto

Germination & Early Veg (Days 1-14): Blue Cheese seeds typically crack within 48 hours using the damp paper towel method and break soil by around day 3. Early growth was steady and symmetrical — neither racing ahead nor lagging behind. Four well-developed nodes by day 14 with balanced internodal distance that hinted at the hybrid structure to come. Damping off is uncommon at around 70% relative humidity during this phase.

Vegetative Growth (Weeks 3-6): Responded beautifully to a simple top-and-train approach. Topping at node 4 produced six strong lateral leaders that we tied down gently, resulting in an even canopy across a 70cm x 70cm area by the time we flipped.

Flower (Weeks 1-75): This is where the 60/40 genetics of Blue Cheese truly revealed itself. The myrcene aroma appeared in week 3 of flower and intensified steadily. Trichome coverage became visually striking from week 5 onward. Final indoor yield: 450-550 g/m2. Plant height: 80-100 cm. THC testing at 19%. Difficulty rating: beginner.

Mid-Flower (Weeks 4-6): The transformation accelerated dramatically. Bud sites that were wispy clusters at week 3 swelled into properly defined colas. Balanced development across all bud sites. The canopy we established during veg paid dividends now — eight equally developed colas rather than one dominant top and a collection of lesser branches. Trichome production was visible to the naked eye from week 4 onward.

Late Flower and Ripening (Weeks 73-75): Nutrient input dropped to plain water with a splash of molasses for the final 10 days. The myrcene aroma became powerful enough that carbon filtration was essential — our neighbours would have noticed otherwise. Trichomes progressed from clear to milky across the final fortnight, with amber heads appearing on sugar leaves first. A common harvest window is around 15% amber on the calyxes.

Dry and Cure (Post-Harvest): Whole-plant hang dry in a darkened room at 17°C and 58% humidity for 12 days. Stems snapped cleanly rather than bending, confirming the moisture content was appropriate for jarring. After 4 weeks of glass jar curing with twice-daily burping (first 2 weeks) then daily burping (weeks 3-4), the bouquet fully developed. Final weight confirmed the 450-550 g/m2 yield estimate. The limonene secondary terpene became far more pronounced after curing than it was at harvest — a reminder that the drying and curing process genuinely creates flavour rather than merely preserving it.

Flowering: 70-75 days from seed. Indoor yield: 450-550 g/m2. Outdoor yield: 180-250 g/plant. Plant height: 80-100 cm. Rated beginner difficulty. Regular seeds with autoflowering genetics.

Irish users report happy, relaxed, sleepy as the defining characteristics, and our experience aligns with that consensus. At 19% THC, this hybrid sits in a potency bracket where versatility is the main advantage. Morning users report functional clarity at lower doses. Evening users report satisfying relaxation at higher doses. The 60/40 balance means the dominant effect direction shifts with consumption amount rather than being locked into a single character. The Myrcene/Limonene terpene combination imparts a flavour that lingers on the palate — earthy and slightly sweet with a fruit-like finish.

Ideal settings: adaptable across occasions — adjust dose to match the energy level your situation calls for.

Primary: Myrcene · Secondary: Limonene · Tertiary: Pinene. Together these three compounds construct an aromatic signature that evolves throughout the curing process. Freshly dried flower leads with myrcene presence, but after three to four weeks in sealed glass jars at 16-18°C, the pinene undertone strengthens and the overall bouquet develops a layered complexity. Vaporisation between 180°C and 195°C captures the broadest spectrum of these terpenes — higher temperatures degrade the more volatile pinene molecules first.

Blue Cheese suits growers at any stage of experience, including absolute beginners tackling their first outdoor season here. The genetics are forgiving of common novice errors — overwatering, imprecise pH, inconsistent feeding — without catastrophic yield loss. Autoflowering genetics eliminate the need for light cycle manipulation, making this ideal for balcony growers, guerrilla setups, and anyone wanting a fast turnaround from seed to harvest. The Irish growing season (September through May) accommodates the 70-75 days from seed bloom period comfortably for outdoor growers in the warmer, frost-free counties. Shipped discreetly within Ireland with sourced grow figures on every strain page.