Big Buddha Cheese
Big Buddha Cheese is a hybrid strain created in the early 2000s by Big Buddha Seeds, celebrated for its unique aromatic profile and extensive history of competition success.
About Big Buddha Cheese
Big Buddha Cheese was created in the early 2000s by breeders at Big Buddha Seeds by crossing an Afghani landrace with Cheese (also known as Exodus Cheese). This hybrid is considered a unique phenotype of Skunk #1, selected for its fruity flavor and distinct aroma. Breeders backcrossed the hybrid to stabilize its genetics, a process that culminated in the strain winning the 2006 High Times Cannabis Cup for Best Indica Flower. Over the following 15 years, the strain earned multiple additional awards, including honors at the IC 420 Growers Cups and Highlife Cups. Users report an uplifting experience that begins with giggly, energetic sensations before transitioning into a state of blissful relaxation.
Plant characteristics
The plants exhibit a short, squat stature with broad fan leaves and short nodes between compact, spicy, green buds. As the plants reach maturity, they emit a strong, dairy-like aroma. The strain reaches maturity in 10 weeks.