Big Buddha Cheese

Big Buddha Cheese is an interesting balanced hybrid strain of cannabis with a hazy history. The strain Cheese was first grown out of a bag of Sensi Seeds’ Skunk #1. This strain remained popular in the black market in the United Kingdom for a number of years until 2004. A mysterious breeder known only as “Big Buddha” took a clone of Cheese and began crossing it with a very specific Afghani plant in order to create the strain known today as Big Buddha Cheese. This strain would go on to win a prize at the 2006 High Times Cannabis Cup and is likely the most popular and widely available Cheese strain of cannabis on the market.

Big Buddha Cheese has a very beautiful visual profile, often seducing stoners with its appearance alone. This bud is known for its brilliant forest green hues with burnt-orange and almost-pink hairs. If you’ve got a sensitive nose, this one’s probably not for you. As the name cheese implies, this bud is a bit of a stinker. In fact, Big Buddha Cheese has gained quite the reputation involving its aroma, which is a pungent, skunky, cheese aroma mixed with fresh berries and tropical fruit. Likewise, the flavour you’ll taste when smoking on this strain is quite unique: like a wine and cheese party in your mouth.

Due to its popularity in the UK and Netherlands, this strain has been reported to help just about every ailment under the sun. Likewise, its potency in American dispensaries has made it quite the elusive find. This creates the perfect storm wherein a strain like Big Buddha Cheese gains quite the legend for being a powerful plant with all-healing properties.