Blue Cheese Feminised

Blue Cheese announces itself in a fixed order, and myrcene is always first out of the jar — deep earthy musk with something overripe and tropical underneath, closer to mango left too long in the sun than to anything green. limonene follows mid-palate, adding a bright citrus edge. The lab figure on this 60/40 hybrid is 19% THC, though potency is the least interesting thing about it — plenty of cultivars test the same and taste of very little.

The choices that bring out the Myrcene/Limonene/Pinene profile in Blue Cheese are not the choices that maximise yield, and at some point you have to pick one. The aromatic version starts in living soil — microbial activity in an established no-till bed produces secondary metabolites a synthetic feed schedule never will, and South Africa has enough good local compost and worm-casting suppliers to make that affordable rather than aspirational.

Through 60-65 days, stop foliar spraying after week two: anything that lands on a developing trichome is still there at harvest. The closing three weeks decide which terpenes end up in front — nights held at 16-18°C push myrcene forward, a warmer finish protects the lighter pinene top notes, and you cannot have both. Decide which version of the strain you want before you get there.

Most of the loss happens after the cut. Hang for 10-14 days at 15-18°C and 55-60% humidity, which through a South African summer realistically means a climate-controlled room or a wine fridge set to 16°C. Then jar it and burp twice daily for the first fortnight. The limonene layer that makes this cultivar worth the trouble does not surface until somewhere between day 21 and day 28 in glass.

Difficulty: medium. In flower for 60-65 days. Stands 80-110 cm. Indoors it returns 500-600 g/m2. Outdoors, 800 g/plant a plant.

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 growers with the basics already in place. Understand pH, know roughly what nutrient ratios do, and be able to hold a light cycle — it will not carry you, but it does not punish the occasional slip either. Photoperiod genetics leave size and timing in your hands — hold it in veg for a bigger plant, or flip early when headroom is the constraint. A September-to-May outdoor season comfortably covers a 60-65 days bloom in the frost-free provinces. Posted discreetly anywhere in South Africa, with sourced grow figures shown on every strain page.