Big Buddha Seeds
In the UK cannabis scene, the Cheese has become one of those
special and elusive strains whose name is almost synonymous
with good weed. Its old school flavor and sublime effects have
become a standout. Cheese was cloned only in the UK, so she
remained a regional phenomenon. Based on the characteristics
of her taste and high, it is believed that the Cheese clone
originated from 1980s Skunk and Northern Lights lineages.
Cheese clones passed between many breeders and growers,
and as they circulated, several breeders attempted to capture
this variety’s special qualities in seed form.
Big Buddha crossed the Cheese with an Afghan male plant.
Then he backcrossed to the Cheese mother for two years. Big
Buddha Cheese is a unique fast flowering indica with enough
sativa influences to make a truly classic smoke.
The plant exhibits more than one phenotype in her growth
pattern, but all retain the important properties unique to the
Cheese—the special dank, incense-like aroma, the smooth
distinctive flavor and the easygoing, mellow high, which settles
in calmly and is virtually without a ceiling.
Big Buddha Cheese is equally well suited for indoor and
outdoor gardens. Plants are ready in 7-9 weeks when grown
hydroponically, and may take an additional week when grown
organically in soil or in coco. Although she can be grown in an
SOG system, BBC is better as a multi-branch plant, as the
internodes stretch out during flowering to produce
magnificent, elegant, slender kush-like buds. During the last
few weeks, bulging calyxes and glistening resin production
appear when the plant is fully ripened.
Outdoors, BBC will finish in most parts of Europe well before
the first frosts sets in, but the yield depends on the
appropriateness of the climate. In the smell department, you
have been warned! BBC starts to emanate a pong as early as
the formation of the 7th node, cutting through most other
smells, so Big Buddha advises taking steps to control odor both
indoors and out.
Taste is where this variety shines. When properly dried and
cured, the flavor has a special “dank” quality reminiscent of
what good pot used to taste like—spicy, sweet, and kush-like.
The high is very up. It can be consumed every day with little or
no immunity or change in quality of the high, making BBC
suitable for both recreational and medicinal use.
1rst Prize, 2006 High Times Cannabis Cup, Best Indica
category
