Super Cheese Feminised

Days 1 to 14, seed to fourth node: Expect Super Cheese to crack in roughly 48 hours on damp paper towel and to break soil by day three. Early growth comes in low and wide — broad seed leaves first, then the dark fan leaves the indica side is known for. Four nodes by the end of week two, stacked close together. Damping off is rare if you hold near 70% humidity through this stage.

Weeks 3 to 6, building the frame: Top at the fourth node and the laterals take over fast. A 60 x 60 cm footprint filled by week five is normal, still under 40 cm tall, which is what makes this workable in a small tent.

Bloom, weeks 1 to 69: The 89/11 character becomes obvious here. Caryophyllene usually shows in week three and strengthens from there, with trichome cover visible without a loupe from about week five. Indoor yield: 350-400 gr/m2. Height: 70–110 cm. Tested at 24% THC. Difficulty: intermediate.

Weeks 4 to 6. This is where the plant stops looking like a frame and starts looking like a crop. Density climbs almost daily — by week five a developing cola should feel firm rather than springy under light pressure. Pull the fan leaves shading the lower canopy at the start of week four, which matters more than usual if the room is sitting near 55% humidity through a damp autumn.

Weeks 67 to 69, ripening. Drop to plain water for the final ten days. The caryophyllene 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 350-400 gr/m2 estimate. The myrcene 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: intermediate. In flower for 65-69 days. Stands 70–110 cm. Indoors it returns 350-400 gr/m2. Outdoors, 450-500 gr/plant a plant. Feminised seeds.

The first thing Super Cheese does at 24% THC is settle a warm peppery spice at the back of the throat. The euphoric, calm effects follow within minutes, starting as weight behind the eyes and working down through the shoulders and limbs. Fifteen minutes in there is a physical stillness — not sedation so much as a disinclination to get up. Two to three hours at a moderate dose. Myrcene sits underneath all of it, adding more body, reinforcing the physical side.

Leading with Caryophyllene, then Myrcene, and Bisabolol underneath. How this combination survives the move from flower to vapour or smoke is not a given. Held low, at 180-188°C, the myrcene and bisabolol notes stay legible with caryophyllene underneath them. Run it hotter, or burn it, and the three collapse into one — still pleasant, but without the separation that makes this cultivar worth paying attention to.

Who does well with Super Cheese? Indoor growers who want the harvest date to be their decision. Outdoor growers who want to choose the moment flowering starts. Anyone with the room and the patience to veg it properly before flipping. It is rated intermediate, which in practice means a moderate learning curve that rewards attention without needing laboratory conditions. Sent nationwide in plain, unbranded packaging, with sourced grow data on every strain page.