Stinky Cheese Weed

A few years ago, on my second trip to Amsterdam, I was hanging out with a famous Cannabis grower and Seed Company owner, and a cool Dude from California who owns head-shops in Nevada. We were sitting in the lounge of the Hotel Krasnapolsky when the topic arose about hunting down some "Stinky Cheese". As a side note I should mention two things; first, I had no idea what Stinky Cheese was and since the coffee shops offer (I thought) every Cannabis strain under the sun (or grow lights) it was a mystery to me to what they were talking about. I would have asked but the second thing to mention is that I was severely distracted because a conference that I had been attending was taking place at the famous old hotel, and I recognized many delegates, wearing suits and ties, filtering into the lounge where I was sitting with three very wild looking fellows, sporting big dreads, big beards, long hair, tee-shirts, combat fatigues and tattoos. My little group just didn't fit into the scene, anyway I was so blazed on the wicked Bubblegum that I'd been vaporizing with my friends that I found myself a little confused when invited to join in the hunt to track down some Stinky Cheese, so I missed out on the opportunity.

Awards: 1st prize Indica Cup HTCC 2006.

Genetics: Skunk-Kush cross, straight from the UK

Effect: Intense musky earthy flavor, very dominant. Strong body stoned, with bursts of mental energy.

Flowering indoor: 8-9 weeks, with rock-hard buds and tight calyx formation. Production up to 700 grams per square meter.

Flowering outdoor: Ready mid October; plants develop really bushy, so make sure to space the plants enough. Production up to 800 grams per plant.