Cheese fem - Barney's Farm
Barney's Farm brings us this classic among classics, taken from a selection of Old School Skunk where an individual with a pungent smell of old cheese was selected, a few decades ago. Cheese grows vigorously, with medium internodes and open branching, allowing light to reach all parts. Ready to harvest after 60 days of flowering, leaving up to 600 gr / m2.
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Barneys Farm Feminized Cheese! Little introduction is required for this all time classic from the vault of Barney’s Farm.
This highly guarded bona fide specimen will take you into another cheese based galaxy, overflowing with pulsating creativity and love.
An utter delight to grow, this stinky powerhouse will develop a prodigious amount of side branches loaded with glistening cheese delights. Indoor gardeners are able to take 600g/m2 with outdoor experts achieving well over 1kg for a single plant. All this after a mere eight weeks of flower.
The captivating cheese experience will make your day dreamy and delightful, giving you an impressive boost in creativity and sociability that will make everything sparkle that little bit brighter.
Beware of over indulgence, as there is no ceiling to the high of this cannabis. You will only become more and more cheesed. This is one of the reasons that make Cheese one of the most noted cannabis strains on the planet. An ideal choice for seasoned toker's.
Revolutionary in the cannabis world, this completely amazing plant firmly ticks all of the boxes. Yield is reliable with strong returns each time. Taste is uniquely fruity with cheese. And of course, the effects are simply out of this world.
Make sure you don’t miss out on this extraordinary epic Cheese example of pure fire from Barneys Farm.
Feminized
Normal
Happy, relax, euphoric, hangry
600g per plant
500-600 gr/m²
56 - 63
October
100-120cm
150-200cm
50%
50%
Cheddar cheese, walnuts, fruity
Skunk Old-school, spicy fruits and smoked cheddar cheese
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Barney's Farm brings us this classic among classics, taken from a selection of Old School Skunk where an individual with a pungent smell of old cheese was selected, a few decades ago. Cheese grows vigorously, with medium internodes and open branching, allowing light to reach all parts. Ready to harvest after 60 days of flowering, leaving up to 600 gr / m2.
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