Big Buddha Cheese



Big Buddha Cheese was created in the early 2000s by breeders at Big Buddha Seeds by crossing an Afghani landrace strain with UK Cheese (also known as Cheese or Exodus Cheese.)

The resulting strain is a unique phenotype of Skunk #1 and was selected for its fruity flavor and distinct aromas. Breeders backcrossed the hybrid to stabilize its genetics, and their efforts paid off two years later when Big Buddha Cheese won the 2006 High Times Cannabis Cup for Best Indica Flower.

Over the last 15 years, the strain went on to win multiple High Times awards, IC 420 Growers Cups and Highlife Cups.

Top reported effects

  • Happy
  • Energetic
  • Giggly

Top reported flavors

  • Cheese
  • Berry
  • Blueberry

Grow information

The strain thrives in warm climates, and does well both indoors and outdoors. Growers can expect shorter, squat plants with broad fan leaves and short nodes between spicy, green, compact buds. It grows to maturity in 10 weeks and produces good yields as long as attention is paid to the light cycle. At full growth, Big Buddha Cheese reeks of its namesake dairy product.


Big Buddha Seeds

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