The Big Buddha has been writing articles for Weed world for several years, as well as providing pictures of the Cheese. In the meantime, during the last two years he has also had the opportunity to work on his genetics in the Meditarranean area.The Big Buddha first acquired a Cheese cutting back in early 2002 and started a little side work on crossing Cheese with an excellent true landrace Afghani male, that was given to him by an old friend who had spent time in the region. Selected female Afghanis were really big yielding plants, with really tight internodes, (as well as a rich, lovely deep fruity bouquet), the male had the same smell and had excellent tight branching. The first cross made was late in 2002. There were some varied results but through selection the best male was backcrossed with the original Cheese. Further to this, with a move to a more suitable location further backcrossing was carried out which helped to add to the hybrid vigour of the strain.Once some seeds had been produced and handed to colleagues in the industry who congratulated The Big Buddha on his work he began full commercial seed production, with an emphasis on testing viability, stability and germination rates of the seeds.

Originally developed by the "new school" of Amsterdam, these guys are the next generation of breeders!

They started by selecting a prized "God Bud" male from seeds derived from the BC Bud Depot (Canada) and crossed it with the Big Buddha Cheese clone and came out with the first hybrids, ...The son of God...."Cheesus"
Now in feminised form, "Cheesus" is an attentive plant and needs its deciples to love and nurture it to its "God like" status! "Cheesus" will make the "sacrifice" and provide for you a huge yielding lavender, pine berry cheese flavour bud with excellent medicinal properties to heal the empty headspaces of its disciples... "Cheesus" Christ!!

All praise the "Son of God Bud".... "Cheesus"

Parents: Big Buddha Cheese (UK) x Godbud (BC Bud Depot) Canada
Flowering time: Indoors 9 - 11 weeks outdoors beginning November (Europe)
Genetics: Mostly Indica
Sensory experience: Euphoric stoned, good karma
Smell: Deep dank frankincense
Taste: Lavender tart fruitiness