Blue Cheese Auto

Days 1 to 14, seed to fourth node: Expect Blue Cheese to crack in roughly 48 hours on damp paper towel and to break soil by day three. Growth is even and unhurried — four solid nodes by day 14, spaced somewhere between the two parent types. Damping off is rare if you hold near 70% humidity through this stage.

Weeks 3 to 6, building the frame: One top at node four and a light tie-down is all it asks for. Six leaders and an even canopy across roughly 70 x 70 cm, then it is ready to flip.

Bloom, weeks 1 to 75: The 60/40 character becomes obvious here. Myrcene usually shows in week three and strengthens from there, with trichome cover visible without a loupe from about week five. Indoor yield: 450-550 g/m2. Height: 80-100 cm. Tested at 19% THC. Difficulty: beginner.

Weeks 4 to 6. This is where the plant stops looking like a frame and starts looking like a crop. Development stays even across the bud sites, and the canopy work done in veg pays off now — eight comparable colas rather than one dominant top over a set of also-rans. Trichomes should be visible without magnification from about week four.

Weeks 73 to 75, ripening. Drop to plain water for the final ten days. The myrcene carry gets strong enough that carbon filtration stops being optional in a residential street. Trichomes run clear to milky across the last fortnight, amber showing on sugar leaves before it reaches the calyxes; around 15% amber on the calyxes themselves is a common place to cut.

Drying and curing. Whole-plant hang in the dark at 17°C and 58% humidity for roughly 12 days — when stems snap instead of bending, it is ready for glass. Burp twice daily for the first fortnight, then once daily through weeks three and four. Finished weight should land near the 450-550 g/m2 estimate. The limonene note comes through markedly stronger after curing than it did at harvest, which is the clearest evidence that a cure builds flavour rather than merely preserving it.

Difficulty: beginner. In flower for 70-75 days from seed. Stands 80-100 cm. Indoors it returns 450-550 g/m2. Outdoors, 180-250 g/plant a plant. Regular seeds with autoflowering genetics.

The effects most commonly reported for this cultivar are happy, relaxed, sleepy. At 19% THC it sits in a bracket where flexibility is the point. Lower doses read clear and functional in the morning, higher doses read relaxed in the evening. Because the 60/40 split is even, direction is set by how much you take rather than fixed by the genetics. The Myrcene/Limonene pairing leaves an earthy sweetness with a fruit finish on the palate.

Where it fits: most occasions, with the dose adjusted to whatever the situation asks for.

Leading with Myrcene, then Limonene, and Pinene underneath. Read across a cure, these three compounds do not stay in the same order. Fresh off the dry, myrcene leads. After three or four weeks in sealed glass at 16-18°C the pinene undertone comes up and the bouquet gains a layer it did not have at harvest. Vaporising between 180°C and 195°C captures the widest span of them — run it hotter and the volatile pinene molecules are the first thing you lose.

Blue Cheese is a reasonable fit for anyone, a first outdoor season included. The genetics absorb the usual early mistakes — overwatering, drifting pH, an erratic feeding schedule — without turning a harvest into a write-off. Because it autoflowers there is no light cycle to manage at all, which is what makes it work on a balcony, in an out-of-the-way outdoor spot, or anywhere a timer would be one more thing to go wrong. A September-to-May outdoor season comfortably covers a 70-75 days from seed bloom in the frost-free provinces. Posted discreetly anywhere in South Africa, with sourced grow figures shown on every strain page.