U.K cheese brightside cut ?

[skotty]

Id best describe my bluez cut as a creeper.. she will keep you uppy for 20mins but when she hits you need to hold on.... will knock begginers clean out...

 

[skotty]

Week 8 12/12 on flushing duty.... could take her whenever

Bluez

 

[Blazeee]

Hi all this is a superb thread and although I don’t often add anything to it I do love catching up on it. This is the best thread atm on the cheese topic and seems to be moving to encompass other Uk heirloom skunk cuts.
So here’s some info on the subject of blues. I spent ten years living in Manchester from 98- 2008 and in the 2000’s use to get a lot of blues from the longsight crew. They sourced it from Barnsley not to far from Sheffield. I always asked about this cut as I loved it above all other. These lads weren’t growers though they just slung weight and not into procuring cuts.
In 2011 I starting growing in earnest before this time I was doing intermittent runs of up to ten plants. But form 2011 doing runs back to back for the previously mentioned. I asked about this cut and they gave me a number and the name Rob.
I ran the number up and spoke to Rob. I was a bag of nerves I can tell you. I explained I’d been smoking this herb for years and was it possible to get a cut. He said sure and a week or so met up in Barnsley. To this date the blues cut has been the only cut I have bought, cost me a tenner and got five for backups. I chatted with this fella for sometime and he told me this cut was at leased 15years old and run by his grandfather, father and himself. This was the only cut they grew. I asked if they sourced it online and he said no. They used to do runs of up to 40 boxes at a time.
Anyhow maybe a year or so later down the road. I met hemperor online here and we passed each other a few cuts. One of which was the blues I had and he did a diary I think it was on firestax with dif blues/ livers cuts. My cut he called the Barnsley blues. He also had another cut and I think it was the livers.
The blues and livers are different imho the barnsley cut was a lot more uppy in effect compared with the other cut which was more sedative in its feel. I over a few years I sent Hemp a lot of cuts the my blues which he was passing out to peeps all over.
Now though I would not touch Hemp with a bargepole. For reasons I won’t go into here. There is a reason why he’s been banned from every forum on the net open and private .

I remember watching him grow that out. Do you still hold this blues cut, got any pics of her, i would love to see how she comes out.

 

[sianhan]

I’m afraid not no mate. I lost her to a mite outbreak a couple years past. Rob I heard got locked up for a short period. Not for growing. Still have his number on my phone. Will check with my old contacts in Manc. I’ve been chasing it for a bit now. Always come across people with blues/cuts but it’s always the more Indy version.
I have got some pics on a pen drive somewhere but I’ve moved house and will need a bit of a hunt round to locate them.

 

[englishrick]

I was selling cheese to longsight lads and cheetam Hill Boys since 06,,blues since 2008 /9,,, born an bread crumpsall hospital,, ,it's actually them lads who used the 2 different names blues and livers , the best batch I ever saw they oddly called livers and was actually better than any blues I've ever grown to this day,,

this is one of the main reasons I thought they were different before I just read EMs posts,,,, I was pretty solidly convinced that the ultimate bag I bought from Pakistani lads was genuinely different to my blues clone

 

[englishrick]

I'm hoping to be checking scottys cheese and blues/livers clone to see if it's the same as Brightsides soon,,

Wouldn't it be best to call these different clones and sourcing by specific manes,,, like scottys blues and scottys cheese?

 

[Blazeee]

I'm hoping to be checking scottys cheese and blues/livers clone to see if it's the same as Brightsides soon,,

Wouldn't it be best to call these different clones and sourcing by specific manes,,, like scottys blues and scottys cheese?

I agree at this point it would probably be easiest to refer to them like that, atleast that way we can try to figure out whos working with what, and whos holding the same, even though they may not realize it etc

 

[scrogrow]

I agree at this point it would probably be easiest to refer to them like that, atleast that way we can try to figure out whos working with what, and whos holding the same, even though they may not realize it etc

I second this motion

 

[sianhan]

@Englishrick
That’s a good idea. Calling each cut by the holders name helps identify from the generic name we no them by.
If this thread is morphing into a U.K. heirloom clone. I will try and help all I can.
I am a big believer in keeping the old cuts going. It’s our heritage. I’ve got a cheese cut came from Norfolk and the fella who passed it on had ties to llp. Got one I’m chopping in the next few days will throw up some pics

 

[englishrick]

I guess it's always been about cheese and it's various crosses,,, blues and cheese are obviously related somewhere along the lines,,,

Is there any way we can start listing the clones

Windows Cheese
Scottys cheese
Brightsides
French cheese
Rick's blues
Scottys blues


At the point where we know stuff is identical we can then do a sorta consolidation on the names

 

[sianhan]

Blues and cheese got you. Well I can put some cheese and blues pics up shortly. Will also try and source the first blues cut sourced from Barnsley area as I know it’s different from the other blues cuts I’ve run.

 

[englishrick]

Good call,,, it seems like a good idea to group them all in one spot,, since I've just started using a closed loop system thanks to cheesegez setting the standard,, il be personally grouping them all together and flowering them out to check from now on

 

[skotty]

Thier is only 1 exodus cheese but appreciated she has been used in a lot of cuts so you will get something similar but it wont be the true exodus..the exodus has that floral/lavender sweet earthy pungent back drop

Bluez .. liverz ... shef blues seems to be where the contreversay is at all the other cheese cuts are easy to pick out...

 

[englishrick]

Exodus or not exodus,, i miss b and his cut to some degree

 

[snel]

Fantastic thread. Still loads to go through, but the last few pages alone have been great history lesson. Thanks all contributing.

I’ve never had chance to grow out any of the clones mentioned. Have grown quite a few ugorg blues. Had some stinky fruity plants, especially strawberry undertones. Never really enjoyed the stone though. Found it a bit stupefying, bit dull.

How close a representation is ugorg blues to the blues clone?

 

[Mate Dave]

Mr Livers was a guy in Sheffield that when we was moving weight daily he had 120 ounce of blues every week for sale Amongst hundreds from the china man. We coined him Mr Livers or John.. I took my link/driver to meet LLP.

I read in some comments from Londinium that B had died.. Maybe it's a different B?

The 1st batch of livers we had was all amber trichomes & had a golden sheen to it.. It got progressively worse.. They used to put 6 large water farms in living rooms & pull 40+ a plant..

This herb went from north to midlands to Manchester & up to Liverpool down to London up to Scotland.. I've never seen a weed move as well except the import we got from Shantibaba partly because of the sheer amount of work, we had to move 100 k a week from Switzerland to keep that link happy. Nobody had seen this work in any of the areas we moved it to or it wouldn't have worked.. We was the 1st doing this..

That blues cost us 140 a zip per k & we moved it to other cities & put the price into grams..

Making 80 an ounce on a single sale..

The import was 80 an ounce for all those amazing strains..

I washed 3 kilos of weed into bubble on Monday.. Times change..

 

[skotty]

Mr Livers was a guy in Sheffield that when we was moving weight daily he had 120 ounce of blues every week for sale Amongst hundreds from the china man. We coined him Mr Livers or John.. I took my link/driver to meet LLP.

I read in some comments from Londinium that B had died.. Maybe it's a different B?

The 1st batch of livers we had was all amber trichomes & had a golden sheen to it.. It got progressively worse.. They used to put 6 large water farms in living rooms & pull 40+ a plant..

This herb went from north to midlands to Manchester & up to Liverpool down to London up to Scotland.. I've never seen a weed move as well except the import we got from Shantibaba partly because of the sheer amount of work, we had to move 100 k a week from Switzerland to keep that link happy. Nobody had seen this work in any of the areas we moved it to or it wouldn't have worked.. We was the 1st doing this..

That blues cost us 140 a zip per k & we moved it to other cities & put the price into grams..

Making 80 an ounce on a single sale..

The import was 80 an ounce for all those amazing strains..

I washed 3 kilos of weed into bubble on Monday.. Times change..

Yoooo ... my cut was called chinese cheese because it came from a chinese man... not even lying bro... i thought nothing of it at the time but reading that post made it seem possible... hahah

Ive always known it as bluez... only ever heard it reffered to once as chinese cheese and that was off the guy i sourced my cut

So is it bluez or is it liverz??

 

[Mate Dave]

Jajajaja.. I remember having to hunt weed in 8ths back in the day when looks could be deceiving.. I distinctively remember a K2 that was insane, grown locally along with a NL that made me whitey. 1st weed I smoked that was homegrown in the 90's. I grew up in the homegrown capital of the Uk with some great links & the pioneers of indoor scene as my elders so I don't fluff feathers of lil boys & wannabees. It all passed through our neighbourhood... I remember going round all the houses with the china man saying got any more going next grow house saying got anymore.. Loading up with duffle bags of k's. We took it all.. We used to take all the Muslim weed too back then..

 

[skotty]

Soooo whats the chinese cheese cut ??

Cheese from a china man..

 

[englishrick]

I would guess,,, Chinese Chinese is cheese grown by Vietnam or China men who did large grows with seeds initially and later wanted to get cheese prices