South Mountain Cheese Feminizada

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The South Mountain Cheese strain is a sativa-dominant hybrid, resulting from the cross between Mexican Sativa and Cheese, notable for its sweet and fruity flavor with an acidic and characteristic cheese background. It has a sativa structure, but with hard and consistent indica-shaped buds.

Indoors, it is recommended to grow it in 7 or 11 liter pots with temperatures from 19 to 25 degrees. It is a very vigorous plant, with a harvest of 60 to 65 days and a yield of 600 to 650 grams per m2.

Outdoors, it is robust and vigorous, with consistent flowers. The harvest takes place in mid-September or early October, offering a very high yield. It is crucial to control fungi like botrytis during maturation.

Its effect is initially euphoric and psychoactive, leading to physical relaxation and stimulating the appetite.