Original Cheese by The Original Big Buddha Family Farms

In 2004 a friend of Big Buddha was handed a cutting of the real Exodus Cheese, and nearly two decades of British growing followed from that one plant.

The clone came through Zorro, founder of Red Eye magazine. Crossed with an Afghani, it became Big Buddha Cheese. Then the original cut was lost, and for years the crew worked with close copies that were never quite right. Original Cheese is the homecoming: the 04/05 clone-only Cheese crossed to a feminised third-generation Cheese backcross from Big Buddha's own seed. The breeder notes the clone sets tiny seeds and is hard to breed from, so a feminised line of it is scarcer than it looks.

The nose is pure old-school Cheese, sharp, sour and savoury, with the raw pungency of the early Skunk lines underneath. Users pick out a nutty, tangy finish.

The breeder describes a high with no ceiling and leans it firmly indica: a happy, euphoric lift that settles deep into the body. Users often mention it for winding down from stress and easing everyday aches in the evening.

Plants grow indoors or out, finishing in 7 to 10 weeks under lights and around the end of October outdoors. The breeder rates the yield above average, and growers report dense, resinous buds that can foxtail when left to ripen fully.

The Original Big Buddha Family Farms keeps alive the Cheese lines of Milo Yung, who spent 12 years at Big Buddha Seeds working the UK Cheese clone spread by Luton's Exodus collective.

Collector's notice: this pack is sold as a sealed souvenir and novelty item for adults aged 18 and over. Seeds are not to be germinated where doing so is against the law. Strain details are the breeder's published information and reports from growers and users, given for reference only and not as medical advice. You are responsible for knowing and following the law where you live.