Blue Cheese Feminised

Blue Cheese carries myrcene as its lead note: damp earth and something sweet gone slightly over, the smell of a hedgerow in late August. Limonene sits beneath it and shows up second, sharp enough to stop the whole thing turning heavy. The plant tests at 19% THC across a 60/40 split, though what decides whether any of this reaches the jar is the cure, not the seed.

Growing Blue Cheese for terpene expression and growing it for weight are not the same project, and it is worth deciding which one you are on. The Myrcene/Limonene/Pinene profile does its best work in living soil, where the biology produces compounds a bottle does not contain. Good peat-free compost and worm castings are available in any garden centre here, which makes that approach far less specialist than it sounds.

Stop foliar spraying after the second week of bloom. Anything that lands on a developing trichome is still there at harvest and is tasted rather than seen. In the last three weeks the night temperature decides which terpenes lead: held at 16-18°C the myrcene comes forward, while a warmer finish protects the lighter pinene notes.

Then the cure, which is where Irish growers lose most of what they built. A ten to fourteen day hang wants 17°C and something near 58% humidity, and the ambient air here will not supply either for most of the year — a closed room and a small dehumidifier will. Into glass afterwards, burped twice daily for a fortnight. The limonene layer arrives somewhere in weeks three and four, not before.

Flowering: 60-65 days. Indoor yield: 500-600 g/m2. Outdoor yield: 800 g/plant. Plant height: 80-110 cm. Rated medium difficulty.

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 with the fundamentals in place. Understand pH, rough nutrient ratios and a light cycle before committing to it; it asks for competence rather than expertise. Photoperiod genetics leave plant size and harvest date under your control — veg longer for a bigger plant, or flip early when the ceiling is low. A bloom of 60-65 days fits inside the season here for outdoor growers, with a tunnel making it comfortable rather than tight.