U.K cheese brightside cut ?

[englishrick]

Sorry, I may have come across a bit harsh, I don’t have a lot of time to post these days and some of my responses can be rushed.
Of course birds opinion maters, it was me growing his cut that made me realise mine couldn’t be the bs as his seemed way sweeter than mine, which I find bemusing as people in this thread have said there was nothing sweet about the bs cut????
It’s very confusing
I just found his comment about taste a bit off as most of these cheese types I find the taste very similar, sure some have more muskiness, some more earthy but I can taste that same black hash type taste in most of them, even a blue cheese that does the rounds down my way has the same taste.
I think we can all agree, we all want a taste of the og cheese

To me this is how it feels,,, if it tastes and smells like blue cheese,,, it's aching to the blues clone,,, if the bird cut tastes like blue cheese then it's more like blues than it is the Brightside

Definitely agreed window,,

 

[jedi5891]

OG CHEESE IN SEED

OG CHEESE IN SEED

Hey cheese enthusiasts and weed lovers alike, just bloomed 6 plants from seed that I made couple years back with the aim of breeding a good cheese in regular seed.
Was very lucky to of been gifted Psychosis. My only gripe was the lack of taste. I think it's due to it being over 20 years old and hundreds an hundreds of cuttings away from the original seed.
Cheese went from being the only weed anyone wanted or grew to being the least wanted even struggling to sell it as its rep had gone down hill.
I'm an old head an been smoking nearly 30 years plus fortunate to of smoke og cheese back 02, before 1st seeds release in 05. I was calling the crap they was passing off as cheese, Kraft slice, or Dairylea.
I know alot of folk are bias towards their work etc and will hype up anything online, but the weed from this hybrid is a cheese lovers wet dream and had it all, hence why I've called it Full Spectrum, has it has the (my mate calls it the cheese tang) full range of skunk/cheese nuances and fragrance we associate with the ched. I was wetting my pants from time the trich development really kicked in, as it had that full deep pungent skunk goodness we'll never forget. I've grown many many cheese and cheese hybrids, and Blue Cheese from Barneys I ran 08/09, are only plant I've grown with that level of skunky overkill like this hybrid, Full Spectrum.
So I had 4 distinct pheno in the 6 plants, all grew well with good branching and vigour, with no signs of genetic bottle necking, which I was aware of due to the genes being all out the same gene line, Skunk#1. They showed clear skunk/cheese growth pattern, with Xmas tree/pine shape plants, growing pretty wide with lots of side branching, plus staying quite short, reminding me of the psychosis. My genetic bottle necking concern rose its ugly head with one being a runt,completely stopped growing when switched to bloom yielding poorly, as did 4 of the others, blossoming tiny nugs. The biggest pheno grew like a psychosis plant on steroids. A short, squat, bushy Xmas tree on the very wide side. She was the best yielder giving around 4 Oz, buds are on the light fluffy side, so it looks more. All the rest gave less than 3 Oz with scrawny pop corn all over the plant, others in the room gave nearly 6 with most over 4, so not grower error.
It's the lesser yielding phenos that smoke the best, so I will cross this to a high yielding mother I created, GSC x UGORG#1, that has cheese in the cross still.
Anyone else have any ideas how I can better the production and maybe increase so hybrid vigour.
The only strain out of 6/7, you could smell was this hybrid, a very acrid aroma that gets up your nose like Vicks vapour, or tea tree, which is like, eucalyptus similar to smell of fresh chedda.
I had good idea that the cross would throw out something that I'm looking for and be reason other seed banks have fucked it up,Imo. They've used males of different genetic pools to create f1s, and back crossed to the cheese etc. The psychosis, as the cheese, blues/livers too are all pre 95 sensi seeds skunk#1 stock.
I'm very very lucky and thanked the Ganga gods for blessing me this hybrid as it looks better than any cheese I've seen. It smells dank, looks fire, and tastes proper.

 

[englishrick]

I can't sell it nowadays

 

[window]

Nobody seems to want cheese these day's, its all about the so called Cali weed it seems, it falls on deaf ear's when you tell people skunk/cheese was developed in California and was the original Cali bud

In regards to taste, I think these cheese's can taste different, depending on where the bud comes from on the plant, like you found with your cookie Rick, top buds can differ from bottom buds, maybe?
I've seen it with my cheese, I've smoked smaller buds and thought I've ruined the taste but then smoked other, bigger buds and it tastes amazing, I still think different grow styles/nutes regimens can change tastes slightly, perhaps?, lol.

I gave out all the different cheeses to hardcore tokers and had mixed reviews, I know most thought blazeee's was very potent and most thought bird's was the mellowest, which I think even he agrees on, it doesn't have the power of the bs.
I liked the smoke myself but thought it lacked on taste but still nice.
I grew it twice and smoked from all over the plant, it reminded me of mine but had even more liquorice taste on the exhale.

So birds smells like the bs but doesn't taste like it??
One thing I'm sure of, if you did a big grow of any of the available cheeses in a normal set up ( not sealed ) you would have trouble with odour issues so know wonder the confusion over the year's, especially as the all have the same phenotype traits that everyone talks of, I had them all vegging in a tray and if I didn't have them labeled, I would not be able to tell them apart.

I've had a theory for a while that cheese is not a one in a million but just a skunk#1 that's had more than its fair share of hype, we shall see
Peace and love

 

[skotty]

Im surround by fuel atm and its starting to piss me off.... seriously cant wait for my exodus cut to be done...

Blue cheese and bluez/liverz and exodus cheese are all very easy to tell apart

Blue cheese has a vintage wine aroma and you can taste the blueberry exodus cheese contains a lavender floral taste and the blues/livers is chemical sweet earthy pungent..

We have brum cheese aswell which is sweeter but not as pungent earthy dank

I could easily pick them out in any cross and it was the fake cheese that fuked the cheese game.. it was 2 burns and the flava has gone... anybody who has encountered this part of the cannabis spectrum will tell you thats not the case ...

Stardawg is going the same way...

 

[Kalbhairav]

It's all swings and roundabouts concerning the fashion in names/flavours/aroma. The saturation of the market definitely might kill off cheese for a few more years. The thing is, the name is imprinted on many smokers minds; there will always be the nostalgia value with cheese. The old school chemotypes will continue to have their day.

Even if all these different cuts aren't Brightside, it's worth keeping the best of them. Like window, I regard them as being in the Skunk#1 family or half siblings thereof. All of them have value as an almost historical representation of the chemotypes of yesteryear. They may also be useful genetically with the right pollen donors.

I've tried most of the cuts in this thread. Blues/Livers was the most interesting to me with windows cut and Blazeees cuts being stupid potent. None of them are something I'd grab given the choice of others though. The high just isn't... high. More low ha

 

[window]

Exodus cheese? That’s a confusing name, could be the original or seed from greenhouse??
All of the cheeses I’ve grown from the members here pretty much hold their flavour down to the roach, some are more intense, they are all great cuts in their own right, regardless if they are the original or not.

I think this shit only really matters to weed nerds on the internet ( us ) the average toker on the street is only bothered if it’s good or not.

If I recall correctly, I think birds cut was the most cheesiest ( smell not stink ) and I suppose it was called cheese for a reason?
If I didn’t write down notes what I thought of each, I’d struggle to give descriptions of flavours/smells and I only grew them last year.
How some can remember with such clarity plants they grew over a decade ago surprises me, my memory ain’t what it used to be,age I suppose.
Saying that some things do stick, ask me to describe the smell of hashplant grown in the nineties and I couldn’t, ask me what it tasted like and I could, I’d never forget it.
The BS cheese must surely be a memorable cut, I look forward to smoking some if it ever comes back but.....

 

[skotty]

Im in the midlands and i can honestly say cheese deffo has its own fan club around here the same as the amnesia haze fan boys..

The beauty of those sk#1 cuts and why they are sooo sort after and why sooo many growers and breeders are trying to cash in on the names and ressurect the strains of 80s 90s is because their is nothing else out there that comes close to the shear rip your face off dank flavour and twisted buzz you get from them which is what makes them unforgetable to so many...

Trust those old sk#1 cuts will be found in quite a lot of todays genetics.. ive got a strawberry banana cut and you can 100% tell that some where down the line those sk#1 cuts have played a part in her offering.. she grows the same as sk#1 and has that earthy pungent sweet aroma and id even go as far to say its probably a bluez/liverz and not exo that was used...

 

[Cheesegez]

Im in the midlands and i can honestly say cheese deffo has its own fan club around here the same as the amnesia haze fan boys...

Did you ever source weed from chemsley wood back in the day ... I used to get that cheese I’m looking for there off Davis in 2005 ....

Argree big cheese fan club still present , because we had the real shit once upon a time ...

 

[Spaventa]

Did you ever source weed from chemsley wood back in the day ... I used to get that cheese I’m looking for there off Davis in 2005 ....

Argree big cheese fan club still present , because we had the real shit once upon a time ...

That’s it mate. It never went lame. Genetic degradation just isn’t an out come of cloning not mater how many times it’s done. We had a clone we know for a fact was 30 plus years old and had been re mothered from a clone a zillion times and lost not a single molecule of amazingness.
Shame we fucked up and lost her.

Nah, the proper stench cheese clone got dropped by growers cos ppl went off it after smoking nothing but that for too long... in both ways! Some were moody and psycho even, most just got bored of the one dimensional, low ceiling mong buzz. Was so fucking tasty though... that was the good consequence of the stink.. it was so strong you could chew on on the flavour after a toke. The bad consequence was serious security issues. That’s another reason growers were keen to drop it.

 

[skotty]

Did you ever source weed from chemsley wood back in the day ... I used to get that cheese I’m looking for there off Davis in 2005 ....

Argree big cheese fan club still present , because we had the real shit once upon a time ...

What do you mean once upon a time bro.. that stuff has never left my ends... the exodus cut and bluez/liverz etc are still much alive around these part

Ive just reiceved a cheese cut from luton which is said to be 15 yeard old.. stinks chemical earthy fruity pungent dank.. its supposed to be exodus but i dont get that lavender/floral aroma.. im pretty sure anything from 2000 onwards was when big buddhas cheese started coming into the mkt then a few years later geen house seeds had a bang at the exodus seed market..

Has nobody ever noticed that you cant by s1 exodus cheese seeds?? Its because the true exodus cut is infertile.. thinking about it ive never even tried to stress my bluez/liverz cut... anybody know is she is the same?

 

[skotty]

Heres luton cheese... smells similiar to my bluez/liverz but where as the bluez liverz gets danker this 1 tails off and gets sweeter which makes me think its a cross

This 1 is just about to start week 5 today .. already she's trying to foxtail... week 6-9 is skunks sweet spot..

 

[ValleyHill]

What do you mean once upon a time bro.. that stuff has never left my ends... the exodus cut and bluez/liverz etc are still much alive around these part

Ive just reiceved a cheese cut from luton which is said to be 15 yeard old.. stinks chemical earthy fruity pungent dank.. its supposed to be exodus but i dont get that lavender/floral aroma.. im pretty sure anything from 2000 onwards was when big buddhas cheese started coming into the mkt then a few years later geen house seeds had a bang at the exodus seed market..

Has nobody ever noticed that you cant by s1 exodus cheese seeds?? Its because the true exodus cut is infertile.. thinking about it ive never even tried to stress my bluez/liverz cut... anybody know is she is the same?

Blues/ livers cut if it's the original, is exactly the same as the original cheese cut, it's well documented on other forums that it can't be solved
That's why I asked in one of my posts which cut you had
The original blues/ livers as been worked into seed lines for years now and that's why it's hard work to find the real deal livers cut, the strain description you give for your cut sounds spot on so the only way to narrow down the odds of it being the real deal is to go ahead and try selfing it
Atb vh

 

[Spaventa]

The cheese was very light green with pale pinky orange pistols on the buds. That looks very dark green plant to me. I wouldn’t describe the real cheese as sweet either.

 

[skotty]

Blues/ livers cut if it's the original, is exactly the same as the original cheese cut, it's well documented on other forums that it can't be solved
That's why I asked in one of my posts which cut you had
The original blues/ livers as been worked into seed lines for years now and that's why it's hard work to find the real deal livers cut, the strain description you give for your cut sounds spot on so the only way to narrow down the odds of it being the real deal is to go ahead and try selfing it
Atb vh

Yeah my bluez/liverz cut is nothing like the exodus cit so it would be hard to get them confused..

The bluez liverz is chemical sweet earthy pungent dirty rotten foul

The exodus is more floral/lavender sweet earthy pungent

This luton cheese im flowering now is chemical earthy pungent like blues/livers but it goes even sweeter and its kinda fizzy...

Brum cheese is nowhere near as dank as bluez or exo but its deffo a more sweeter tamer version.. as stated the original cuts can be a hazard so i think growers switched to that cut as its not as bait..

@spaventa

Exo cheese buds are light green when dried and cured it doesnt matter how dark the leaves are thats just a sign im pushing her hard.. she's currently on 2.2ec and im not expecting anything less than 10zips from her..

any true cheese enthusiast will tell you its in the taste of the end product and cheese smokers are some of the most critical fukers in this game when it comes to canna .. me included especially when mans cheeeeeese is involved

 

[Spaventa]

ah definitely not the same cheese we had in Luton and Watford in the nineties then mate. She was a light feeder.

 

[skotty]

ah definitely not the same cheese we had in Luton and Watford in the nineties then mate. She was a light feeder.

I have never encountered any skunk#1 cheese cut that could not handle her feed...

The bluez/liverz and exodus are both still available these ends and i still count the exodus as the 1 and only true cut... you will also notice that with these sk1 cuts the harder you push them the more they will foxtail... 18/9 is a good booster for cheese cuts on week 6-7

 

[mack 10]

Guess which cut this is,

 

[redlaser]

Has nobody ever noticed that you cant by s1 exodus cheese seeds?? Its because the true exodus cut is infertile.. thinking about it ive never even tried to stress my bluez/liverz cut... anybody know is she is the same?

I got some seeds from Greenhouse that I thought was exodus cheese, might have been labeled just cheese, but they were S1’s. Bought in 2009 about. Really liked those, kind of an earthier cheese, still had some lavender smell and tastes. Real viny type plant, grew as wide as it did tall.

Haven’t tried reversing exodus, blues or livers, but have tried twice with the SOT cheese, no luck. Male flowers show, but no pollen even when dried and screened and applied to pistils.

 

[Spaventa]

Guess which cut this is,

Looks right for the original clone. Is she the smelliest you ever had?