Blue Cheese Auto

Days 1-14, germination and early veg. Blue Cheese generally cracks within about two days on damp kitchen paper and is above the medium by day three. The first fortnight came in even, without either racing or stalling. Four solid nodes by day 14 and the spacing that suggests the frame it will build. Keep the humidity near 70% and damping off stops being a concern.

Weeks 3-6, veg. A top at node four and a few ties produced six even leaders and a flat canopy across a 70cm square by the time it was flipped.

Bloom, weeks 1-11. The 60/40 character came through clearly. Myrcene was noticeable by week three and kept building; resin was obvious without a loupe from about week five. Indoor yield: 450-550 g/m2. Height: 80-100 cm. Tested at 19%. Rated beginner.

Weeks 4-6, mid-bloom. Loose clusters from week three closed up into defined colas. Development stayed even across the canopy, which is what the veg training was for: eight comparable colas instead of one dominant top and a set of stragglers.

Ripening, weeks 9-11. Plain water for the last ten days. Myrcene was strong enough by then that carbon filtration was not optional in a terraced house. Heads went clear to milky over the final fortnight, amber showing on sugar leaves first, and around 15% amber on the calyxes is a defensible place to stop.

Drying and curing. Hung whole in the dark at 17°C and 58% humidity for twelve days, both held by a dehumidifier because an October room here will hold neither. Stems snapped instead of bending, which is the only test worth trusting. Four weeks in glass after that. The 450-550 g/m2 figure held up. Limonene was far more present after the cure than at harvest — the cure makes flavour, it does not merely preserve 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, autoflowering.

The catalogue lists happy, relaxed, sleepy, and that matches what growers here report back. At 19% THC this hybrid sits where the balance is the argument for it. Small doses stay functional, larger ones relax properly, and the 60/40 split means the direction is set by the amount rather than fixed by the plant. The Myrcene and Limonene together leave earth and faint sweetness, with fruit at the end.

Suited to most occasions, with the dose doing the steering.

Primary: Myrcene · Secondary: Limonene · Tertiary: Pinene. The three shift relative to each other across the cure. Straight off the dry the myrcene dominates; three or four weeks sealed in glass at 16-18°C and the pinene underneath comes up to meet it. Vaporising between 180°C and 195°C catches the widest span, because heat takes the lighter pinene molecules first.

Blue Cheese suits growers at any stage, a first outdoor season included. It tolerates the ordinary early mistakes — watering by habit rather than by weight, a feed that drifts, a tunnel that runs cold overnight — without the crop coming apart. Autoflowering genetics remove the light schedule from the equation, which matters in a shed or a spare room where full darkness is not realistic. A bloom of 70-75 days from seed fits inside the season here for outdoor growers, with a tunnel making it comfortable rather than tight.