It never smelt like actual cheese, that part is not true.
It’s an acrid, skunky yet fuelly smell accompanied by an almost nail polish remover note that lingers alongside a faint sweetness in the background.
The genetics are still floating around, to how it used to be. I recently grew out Cheesedom, by Freedom of Seeds, and it tickles my memory banks to how Cheese was 20 years ago.
I’ve tried a few others over the years. The one by GreenHouse Seeds is a recreation, no matter what the description says, and it’s not all too close to the cut that was going around ages ago. G-13 Labs have a Mozzarella, but it’s not very stable and the beans are likely to give different phenotypes (and not potent enough in effect nor smell, just ‘is there’).
The FoS Cheesedom however seems to be the one. Almost spot on to how it used to be, and I’d recommend this one if anyone else has been chasing Cheese and getting disappointed over the years.With or without context, this is one of the goofiest sounding comments I’ve read in a long time.
Could you explain why?
Just all of the cheese. I think that it just reads funny. Knowing it’s about strains of weed makes it make sense, but the names are still funny when talking about strains like mozzarella. It’s the crossing of two completely separate things, cheese and weed, and making them one, and that tickles me.
Oh lol, yeah. Some strains can be more accurate than others… I don’t recommend the strain Cat Piss. It genuinely smelt like the name. I do not know why people breed this :(
Naming strains has to be about one of the most fun jobs.
Subject sounds interesting, but too much AI in the video for me to keep watching.
Why did they not name it after Cheddar, which is a signature British cheese? Was Brexit all for nothing‽
Interesting history about cheddar: its popularity came from WWII rationing since it stores really well and transports easily. It was also simpler for the ministry of food to track nutrition and make rationing fair. They mandated all cheese makers produce cheddar for the rationing effort and basically killed off ~3400 styles of cheeses we’ll never know the taste of any more. Only about 100 cheese houses or farmhouse cheeseries survived decades of rationing (ending in July 1954) and had their original recipes
