Blue Cheese is a classic indica-dominant hybrid that delivers a memorable taste alongside a balanced high. Its distinctive name has more to do with its genetic lineage, a cross between the popular Blueberry and the UK-native strain Cheese, than its taste, which is surprisingly fruity.
The Blue Cheese name has more to do with its lineage than taste. Blue Cheese achieves its potency with an average THC composition of about 15% to 20%.
Breeder Big Buddha Seeds, who perfected a phenotype of parent strain Cheese, is credited with introducing one variety of Blue Cheese to the cannabis market. The Netherlands-based operations Barney’s Farm and Royal Queen Seeds also produce and sell seeds for a distinct Blue Cheese variety.
Cured buds of Blue Cheese are large and have a very dense bud structure. The tightly-packed leaves are light to medium green and are threaded through with copper-colored hairs (which are actually pollen-collecting pistils). This is a very resinous strain, and flowers are correspondingly covered in sticky white trichomes. When fresh, Blue Cheese buds are difficult to break up by hand and typically require use of a grinder. This strain has “bag appeal” in the form of its pungent aroma, flowers primarily have a fruity, berry smell, inherited from parent strain Blueberry. Rounding out this sweetness is a tangy hint of cheese, which some have compared to musk or even rotten vegetables. When flowers are combusted, the smoke is thick and lung-expanding, and can induce some serious coughing for users who take a big enough hit. Once smokers get past this eye-watering, palate-tickling pungency, they’ll notice an entirely fruity blueberry taste on the exhale, absent of cheesy funk. However, this strain can leave a musty, hash-like aftertaste that lingers in the mouth long after smoke has been exhaled.