Strain Review: Blue Cheese
What happens when a bad boy named Blueberry walks into a cannabis café and meets a UK gal with a beautiful British accent called Cheese?
Sparks fly, of course, and a sweet but smelly baby Blue Cheese is born nine weeks later.
Although the resinous and relaxing indica dominant strain has been around since the 80s, I hadn’t yet had the pleasure of combusting Blue Cheese until recently.
This brand of bud came from the Mississaugas of the Credit Medicine Wheel — Toronto’s first sovereign Indigenous cannabis dispensary — on the Danforth. The brightly lit, less than luster pot purchasing experience brought back memories of 2017 when weed laws were a different shade of green. A time when cannabis retailers designed their stores for stealth rather than style. The Danforth shop sells a variety of products outside of Canada’s regulatory system and, since it was their grand opening on Oct. 1 when I arrived, there were lots of promos (along with free pre-rolls and a venison feast) to be had.
My friend and I agreed to split an ounce of Blue Cheese for $60 since the store had already sold out of Death Bubba. After weeks of smoking nothing spectacular, Blue Cheese sounded (and looked) like a strain that had soar potential. Take me to the moon and back. Cloud nine is also fine. If I had to describe the strain in two words “quietly euphoric” comes to mind.
“Blue Cheese is a gentle creeper that delivers a continued sense of wellbeing and physical relaxation for a couple of hours.”
The small amount (20 percent) of sativa in Blue Cheese brings a happy and mellow high, brilliant for unwinding with a clear mind, while the strain’s more dominant indica effects are physically soothing. Blue Cheese is best served to insomniacs at bedtime, but consumers — especially anxious, depressed types — will enjoy its pleasant buzz during daylight hours. Since Blue Cheese won’t lead to hardcore couch lock, it’s also beloved a go-to for individuals with PTSD, ADHD, loss of appetite and minor pain.
Like the name suggested, my Blue Cheese oozed a distinctly tart aroma straight out of its Ziploc bag along with subtle but refreshing berry notes. The sweet and mildly musky flavor was equally pleasing. Since life has most of my friends and family spread out across Canada and my dog doesn’t cook, Blue Cheese was the most memorable flavor of my Thanksgiving weekend. I pulled a comforting drag deep into my lungs and exhaled a heavenly, hazy blur of fragrant smoke. Blue Cheese is a gentle creeper that delivers a continued sense of wellbeing and physical relaxation for a couple of hours.
Cultivators can expect a typical bushy plant with enormous emerald-green buds in full bloom after eight to 10 weeks. Most plants will reach a height of around 80 to 140 cm, but outdoor-grown Blue Cheese will probably grow a little taller. Whether it’s started from clone or seed, grown indoors or out, Blue Cheese is easy to sow and will yield roughly one pound of pungent pot per square foot of plant.
More strain reviews:
