The result is an Indica-dominant hybrid, strong, robust, easy to grow, with short flowering, powerful and productive.

Critical Cheese produces magnificent plants of medium/large height, with a strong and open structure, with a medium/large distance between nodes, and with quite thin and elongated leaves. It grows very vigorously, with the appearance of a Christmas pine and with a fruitful production of large and compact buds covered in resin.

Critical Cheese has a very intense aroma, so it is advisable to use anti-odour filters during flowering, and especially in the last 2 weeks. It is also necessary to control its height indoors as it tends to stretch strongly. This is a strain clearly aimed at those who are looking for aromatic and flavourful qualities, as well as high yields. Good production is observed outdoors, both in the open air and in a greenhouse. Indoors it grows wonderfully in any cultivation system, especially in SCROG and SOG.

Critical Cheese has an intense aroma and flavour, with notes of lemon, pine, perfume and cheese. Its effect is powerful and cerebral, stimulating and euphoric, and long-lasting. It is ideal to enjoy with friends.

Critical Cheese by Dinafem Seeds takes 3rd place in the “Seed Bank Strains” category at the Secret Cup 2016 held in Naples.

Characteristics of Critical Cheese

• Suitable for indoor and outdoor
• Feminized
• 65% Indica / 35% Sativa
• Genetics: Critical+ x Cheese
• Indoor flowering: 55-60 days
• Outdoor harvest: late September / early October
• Indoor production: 600 g/m2
• Outdoor yield: 700-1300 g/plant
• THC: 19%
• CBD: 0.3%
• THC/CBD ratio: 63:1