Double Cheese was bred by crossing an especially fruity Blue Cheese with a reversed Big Buddha Cheese. The resulting plant is a ‘Whopper’ with indica-dominant traits that have an uplifting quality. The flavours that really come across are hashy with notes of sweet berries – delicious!
Plants will flower between 8-10 weeks with lots of those old-skool skunk smells with that unique Big Buddha Cheese property. Yields indoors are anywhere between 300 gr/m2 to 700 gr/m2 and outdoors growers can expect as much as 1000 gr per plant.
The effect is described as being uplifting.