Super Cheese Feminised

Days 1-14, germination and early veg. Super Cheese generally cracks within about two days on damp kitchen paper and is above the medium by day three. The first fortnight came in low and thickset, wide seed leaves followed by the broad dark fans this side of the genetics gives. Four nodes by day 14, the gaps between them already short. Keep the humidity near 70% and damping off stops being a concern.

Weeks 3-6, veg. Branching filled out fast after a single top at node four, holding a 60cm square and staying under 40cm — which is what makes this shape practical in the small tents most people actually have room for.

Bloom, weeks 1-10. The 89/11 character came through clearly. Caryophyllene was noticeable by week three and kept building; resin was obvious without a loupe from about week five. Indoor yield: 350-400 gr/m2. Height: 70–110 cm. Tested at 24%. Rated intermediate.

Weeks 4-6, mid-bloom. Loose clusters from week three closed up into defined colas. Density climbed daily until a bud squeezed like a firm ball by week five. Fan leaves came off at the start of week four to keep air under the canopy, which mattered — an Irish autumn room sits damp, and flower this tight does not tolerate still air.

Ripening, weeks 8-10. Plain water for the last ten days. Caryophyllene 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 350-400 gr/m2 figure held up. Myrcene was far more present after the cure than at harvest — the cure makes flavour, it does not merely preserve it.

Flowering: 65-69 days. Indoor yield: 350-400 gr/m2. Outdoor yield: 450-500 gr/plant. Plant height: 70–110 cm. Rated intermediate difficulty. Feminised seeds.

Super Cheese arrives in order. The first draw at 24% THC gives peppercorn heat that lands at the back of the throat. The euphoric, calm character follows in minutes, as weight behind the eyes that works down through the shoulders. By a quarter of an hour it reads as physical stillness rather than sedation — a strong disinclination to stand up. Two to three hours at a sensible dose. Myrcene underneath contributes depth beneath the rest.

Primary: Caryophyllene · Secondary: Myrcene · Tertiary: Bisabolol. Temperature decides how much of this profile survives. Low vaporisation at 180-188°C keeps myrcene and bisabolol audible over the caryophyllene; run it hotter, or burn it, and all three collapse into one note that is pleasant enough and tells you nothing.

Who does well with Super Cheese? Indoor growers who want to choose their own timeline. Tunnel growers who want to decide when flowering starts rather than letting August decide it. Anyone with the space to veg it properly first. Rated intermediate, which means a moderate learning curve that rewards attention without needing specialist kit.