UK Cheese
Also known as: Exodus Cheese, Cheese, British Cheese
Breeder: Clone Only — selected ~1988–89 by an anonymous UK grower from a pack of Sensi Seeds (The Seed Bank) Skunk #1; preserved and distributed by the Exodus Collective, Luton, England
UK Cheese is a legendary clone-only phenotype of Skunk #1 that emerged from a single seed pack grown in the Chiltern Hills of England around 1988–89. Its unmistakable sharp, savory, aged-cheese aroma was unlike anything else in cannabis at the time. The clone circulated underground among UK growers before reaching the Exodus Collective — a Luton-based activist community and free-party crew — around 1995. Exodus propagated and distributed the cut throughout the UK rave scene, making it the defining strain of British cannabis culture through the late 1990s and 2000s. One mother plant sustained a national network of growers thanks to heavy yields, a short flowering cycle, and an overwhelming smell that made secrecy nearly impossible. It remains one of the most influential cultivars in cannabis history, with SeedFinder.eu cataloguing over 420 direct descendants. UK Cheese is arguably the most culturally significant cannabis phenotype ever selected in the United Kingdom. Its origin story—a single exceptional female found in a pack of Skunk #1 seeds, preserved through clone-sharing in rave culture, and eventually becoming the most popular strain in the entire country—represents grassroots cannabis breeding at its most democratic. The "Exodus" name comes from the Exodus collective in Luton, a community of free-party organizers and cannabis advocates who are widely credited with preserving and distributing the clone throughout the UK in the 1990s. The signature cheese aroma is believed to result from a specific terpene combination dominated by isovaleric acid (the same compound found in aged cheese) alongside myrcene, caryophyllene, and ocimene. The effect is deeply stoning—a slow-creeping, long-lasting, narcotic high that begins with euphoria and social warmth before settling into heavy physical relaxation and sedation. THC ranges 16-19% with notable CBD (0.28%). Medicinally, it is valued for insomnia, pain, and appetite stimulation. The strain spawned an entire family of crosses (Blue Cheese, Cheese Quake, Exodus Kush, Big Buddha Cheese) that remain popular worldwide.
Lineage & Genetics
Cross: Skunk #1 (phenotype selection)
Skunk #1 — the foundational hybrid bred by Sam 'the Skunkman' (Sacred Seeds / Cultivator's Choice) in the late 1970s from Afghani × Colombian Gold × Acapulco Gold. Sam relocated to the Netherlands in the early 1980s and continued refining the line through Sensi Seeds / The Seed Bank. The specific pack that produced the Cheese phenotype came from this Dutch-era Skunk #1 stock.
Lineage Dispute
SeedFinder.eu and the Exodus crew maintain the original cut is a pure Skunk #1 phenotype selection with no hybridization. Some growers speculate it was crossed with an Afghani or Northern Lights, citing spicy undertones and dense indica-like bud structure atypical of Skunk #1. Big Buddha Seeds' seed version is a confirmed Cheese × Afghani ('The Kali') cross, but the original clone-only cut predates that work.
Terpene Profile
Myrcene — Musky, earthy foundation balancing citrus brightness
Caryophyllene — Spicy, peppery warmth with woody depth
Limonene — Bright citrus lift with lemon and orange zest
Humulene — Earthy, hoppy bitterness with subtle spice
Aroma: Intensely pungent — sharp aged cheddar, sour skunk, damp earth, savory musk, with a faint sweet edge. Universally described as one of the loudest-smelling strains ever grown. The scent fills entire rooms and makes stealth growing nearly impossible without heavy carbon filtration.
Flavor: Tangy dairy funk upfront, earthy skunk mid-palate, cracked pepper and cream, with a diesel-like finish on the exhale. Some users detect sour berry notes and a cheesy-puff aftertaste. The savory funk lingers well after the session.
Effects & Experience
Onset: Quick — within minutes of inhalation, a noticeable mood lift and wave of cerebral euphoria. Tingling sensation around the eyes reported by many users.
Begins with uplifting, social, sativa-like head buzz that enhances creativity and conversation. Gradually transitions into a smooth, stress-melting body relaxation. Not immediately couch-locking but the indica side builds steadily. Munchies are common in the later phase. Leafly user data: 83% cerebral, 82% uplifting, 78% euphoric, 67% social, 62% relaxing.
Duration: Long-lasting — typically 2–3 hours. Users consistently note this is not a quick in-and-out buzz.
Commonly Reported Uses
Grower's Notes
UK Cheese (also known as Exodus Cheese) is a legendary clone-only phenotype of Skunk #1 selected circa 1988-1989 in the Chiltern area of England. The original selection was grown from a pack of Sensi Seeds' Skunk #1 seeds, and a particularly pungent, dank-smelling female was preserved and cloned by the Exodus collective—a community of cannabis activists and ravers in Luton, UK. For years it existed only as cuttings shared within the UK underground scene before seed versions were created by breeders like Green House Seeds, Big Buddha, and Barney's Farm.
Growth Structure and Training
The plant exhibits Skunk family growth characteristics with some unique traits from its specific phenotype selection. Growth is branchy with a vine-like habit and strong lateral development. The plant develops many bud sites along its branches rather than producing a single dominant central cola. This architecture benefits from SCROG training—weave the naturally spreading branches through a horizontal net to create a flat, even canopy with maximum light exposure across all sites.
Growth Structure and Training
Indoor plants stay comfortably short and bushy, typically reaching 80-120 cm. The natural branching creates a globe-shaped canopy without aggressive training. While the original clone is indica-leaning in structure, it maintains a 50/50 balance in overall effect. The many bud sites combined with the vine-like growth mean branches need full support during flower—install trellis netting or individual branch supports before week 3 of flower. Unsupported branches will bend and potentially snap under bud weight.
Environmental conditions
standard indoor parameters (72-78F lights-on, 65-70F lights-off) with humidity at 50-60% during veg, dropping to 40-50% in flower. The original Cheese phenotype has relatively good mold resistance due to its Skunk #1 heritage—the buds, while dense, grow in tight clusters along stalks rather than forming massive single colas that trap moisture.
Nutrient management
moderate feeding at 1.2-1.8 EC in flower. The plant is not demanding but responds well to consistent nutrition. Standard bloom formulations with elevated PK work well. No special nutrient requirements beyond standard cannabis cultivation practices.
Flowering time is fast
7-9 weeks (typically 8 weeks / 56 days). This short cycle, combined with massive yield potential, makes Cheese one of the most efficient production strains in cultivation. The speed comes directly from its Skunk #1 genetics—the entire Skunk family is known for fast flowering.
Yields are exceptional
up to 800 g/m² indoors under optimized 1000W HPS lighting (per Green House Seeds specifications). The ilovegrowingmarijuana.com database cites 22-28 oz/m² (625-800 g/m²). Outdoors, plants produce up to 800 g each, finishing by late September in the Northern Hemisphere.
Bud Structure and Trichomes
The defining characteristic of UK Cheese is its aroma—intensely pungent, dank, cheesy, sour, and musky with earthy undertones. This is among the most odorous strains in cultivation. Indoor growers MUST use high-quality carbon filtration; the smell permeates through standard household walls and can be detectable from significant distances. The cheese aroma intensifies throughout flower and becomes overpowering during the final 2-3 weeks. Some phenotypes also express sweet and nutty notes alongside the dominant cheese/skunk character.
Drying and Curing
Post-harvest: dry slowly for 10-14 days (the cheese terpenes are robust and survive standard drying better than many delicate aromatic profiles). Cure for minimum 3-4 weeks for full development of the complex cheese/earth/sweet layered aromatics.
History & Origin
Around 1988–89, a grower in the Chiltern Hills of England germinated a pack of Skunk #1 seeds sourced from The Seed Bank (the Dutch precursor to Sensi Seeds, run by Sam 'the Skunkman'). One female exhibited an extraordinarily pungent, cheese-like aroma and dense bud structure that set it apart. The grower cloned it and began circulating cuttings through the UK underground. Around 1995, a clone reached the Exodus Collective — an alternative community and sound-system crew based at Haz Hall ('The Manor') on the outskirts of Luton. Exodus organised free parties, championed cannabis legalisation through their CANABIS campaign (Campaign Against Narcotic Abuse Because of Ignorance in Society), and grew Cheese prolifically. Cuttings 'flew out the door' to visitors, and the strain became the sonic and aromatic backdrop of the UK rave scene. After the Criminal Justice and Public Order Act of 1994 cracked down on raves, Exodus shifted to semi-legal events and community projects, but the Cheese clone's legend only grew. By 2000, 'Exodus Cheese' was as much a symbol of British counterculture as it was a cannabis variety. In the early 2000s, Milo Yung (Big Buddha Seeds) obtained the original Exodus clone via breeder Zorro of Red Eye Magazine. He crossed it with a pure Afghani male known as 'The Kali', backcrossed over two years, and released Big Buddha Cheese as the first-ever Cheese seed line in 2005. In 2006, Big Buddha Cheese won 1st Place Indica at the 19th High Times Cannabis Cup in Amsterdam, putting UK cannabis genetics on the global map.
Awards & Recognition
- ●1st Place, Best Indica — 19th High Times Cannabis Cup, 2006 (Big Buddha Cheese, seed version by Big Buddha Seeds)
- ●Best Breeder/Seed Bank, Indica category — 19th High Times Cannabis Cup, 2006 (Big Buddha Seeds)
- ●3rd Place, Sativa Cup — High Times Cannabis Cup, 2006 (Blue Cheese by Big Buddha Seeds, a direct Cheese derivative)
- ●2nd Place — Spannabis Cannabis Champions Cup, 2015, Outdoor (original Cheese clone)
- ●8th Place — The Emerald Cup, 2017, Mixed Light/Greenhouse (original Cheese clone)
- ●2nd Place — IC 420 Growers Cup, 2014, Indica (original Cheese clone)
Notable Crosses
Strains bred using UK Cheese as a parent:
Frequently Asked Questions
7 common questions about UK Cheese
What is UK Cheese and what are its genetics?
UK Cheese is a hybrid cannabis strain (Indica-leaning (disputed; Soft Secrets lists clone-only as 75% Sativa / 25% Indica, most modern sources say Indica-leaning)) bred by Clone Only — selected ~1988–89 by an anonymous UK grower from a pack of Sensi Seeds (The Seed Bank) Skunk #1; preserved and distributed by the Exodus Collective, Luton, England. It is a cross of Skunk #1 (phenotype selection), testing at 18–22% THC. UK Cheese is a legendary clone-only phenotype of Skunk #1 that emerged from a single seed pack grown in the Chiltern Hills of England around 1988–89. Its unmistakable sharp, savory, aged-cheese aroma was unlike anything else in cannabis at the time.
What does UK Cheese smell and taste like?
UK Cheese's dominant terpenes are Myrcene, Caryophyllene. The aroma is described as intensely pungent — sharp aged cheddar, sour skunk, damp earth, savory musk, with a faint sweet edge. universally described as one of the loudest-smelling strains ever grown. the scent fills entire rooms and makes stealth growing nearly impossible without heavy carbon filtration.. The flavor profile features tangy dairy funk upfront, earthy skunk mid-palate, cracked pepper and cream, with a diesel-like finish on the exhale. some users detect sour berry notes and a cheesy-puff aftertaste. the savory funk lingers well after the session..
What are the effects of UK Cheese?
Quick — within minutes of inhalation, a noticeable mood lift and wave of cerebral euphoria. Tingling sensation around the eyes reported by many users. Begins with uplifting, social, sativa-like head buzz that enhances creativity and conversation. Gradually transitions into a smooth, stress-melting body relaxation. Duration is typically long-lasting — typically 2–3 hours. users consistently note this is not a quick in-and-out buzz.. Commonly reported uses include Stress relief, Pain management, Depression, Anxiety.
How hard is UK Cheese to grow?
UK Cheese is rated easy to intermediate difficulty. It flowers in 7-9 weeks, reaches short-medium (80-120cm indoor) in height, and yields 625-800 g/m² indoors. Best suited for indoor preferred, outdoor environments.
What are the parent strains of UK Cheese?
UK Cheese is a cross of Skunk #1. Skunk #1 — the foundational hybrid bred by Sam 'the Skunkman' (Sacred Seeds / Cultivator's Choice) in the late 1970s from Afghani × Colombian Gold × Acapulco Gold. Sam relocated to the Netherlands in the early 1980s and continued refining the line through Sensi Seeds / The Seed Bank.
What strains were bred from UK Cheese?
UK Cheese has been used as a parent in several notable crosses, including Blue Cheese, Chiesel, Critical Cheese, Cheesewreck, Cheesus. Its genetics contribute to a wide range of modern cultivars.
Has UK Cheese won any cannabis awards?
Yes. UK Cheese has received recognition including 1st Place, Best Indica — 19th High Times Cannabis Cup, 2006 (Big Buddha Cheese, seed version by Big Buddha Seeds); Best Breeder/Seed Bank, Indica category — 19th High Times Cannabis Cup, 2006 (Big Buddha Seeds); 3rd Place, Sativa Cup — High Times Cannabis Cup, 2006 (Blue Cheese by Big Buddha Seeds, a direct Cheese derivative).
Sources & References (25)
- https://seedfinder.eu/index.php/en/strain-info/cheese/clone-only-strains
- https://softsecrets.com/en-GB/article/cheese
- https://www.leafly.ca/strains/exodus-cheese
- https://nuggnotes.com/blogs/rolling-through-history/british-reek-the-uk-cheese-era
- https://www.bulk-seeds.co.uk/articles/cheese-cannabis-strains-the-complete-history
- https://www.gbthegreenbrand.com/blog/cheese-cannabis-strains-origins-and-legendary-history/
- https://kindgreenbuds.com/marijuana-strains/uk-cheese/
- https://www.strainpedia.com/uk-cheese/
- https://mrnice.nl/forum/threads/the-great-cheese-deception.1933/
- https://ilgm.com/resources/canna-culture/the-story-of-cheese-strains
- https://beststrainfinder.com/strains/Indica-dominant-Hybrid/uk-cheese-strain
- https://seedfinder.eu/en/database/cup-winner/indica.html
- Grower's Notes cultivation sources:
- https://softsecrets.com/en-US/article/classic-strains-cheese
- https://herbiesheadshop.com/uk/cannabis-seeds/exodus-cheese
- https://www.tokersguide.com/strain-library/exodus-cheese
- https://seedfinder.eu/en/strain-info/exodus-cheese/green-house-seeds
- https://www.ilovegrowingmarijuana.com/strains/exodus-cheese/
- https://www.leafly.com/strains/cheese
- https://weedmaps.com/strains/uk-cheese
- https://www.allbud.com/marijuana-strains/indica-dominant-hybrid/uk-cheese
- https://www.wikileaf.com/strain/uk-cheese/
- https://www.cannaconnection.com/strains/cheese
- https://www.royalqueenseeds.com/us/blog-uk-cheese-cannabis-strain-n1583
- https://bigbuddhaheadshop.com/
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