Cheese
Cheese is ready for harvest in 8-9 weeks after in is put into the bloom stage. It will double in size in the first 3 weeks after it is put into the bloom stage. It is somewhat "viney" and is therefore an ideal strain for SCROGGING (screen of green). The branches will require a lot of support when the buds start to put on weight. Cheese is a medium sized plant and is a slightly above average producer.
Cheese can take an average nutrient concentration and can handle at least 1800 ppm's of most nutrient brands. It can also handle a fairly wide PH range. As with most strains, you want to increase the nutrients slowly. The cheese takes a while to get going once it is put into the bloom stage so you should increase the nutrients very slowly in the first 2 weeks of the bloom stage.
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