Blue Cheese Overview
Blue Cheese weed often gets a bad rap because of its name. It’s a hit-or-miss strain that either satisfies or disappoints, depending on who you ask. “Cheesy” weed is known for its dank, gassy smell. To the nose, the Blue Cheese strain smells nothing like the fromage-inspired salad dressing. While intense, the smell is supremely fruity, musky, and tangy. Thanks to the caryophyllene, limonene, and myrcene-dominant terpene profile, Blue Cheese comes closer to smelling like a ripe blueberry tart than anything.
The origins of Blue Cheese tell a very different story than the name alone. To know the truth, you must time travel back to the 1970s. American cultivator DJ Short traveled the globe to experiment with what would later be considered as “exotic” classics, or landrace strains. After discovering strains from Central America and Southeast Asia, DJ Short went on to crossbreed Afghani and Thai to create Blueberry weed.
Fast forward to the mid-2000s: seed bank Big Buddha Seeds picked up DJ Short’s Blueberry phenotype and combined it with UK Cheese (aka Exodus Cheese). The result: a fabulous cultivar (strain) bearing the name of Blue Cheese. Here, you get a better sense of where Blue Cheese comes from and the inspiration behind its name. The myth we’re debunking is that the Blue Cheese weed strain isn’t named for its smell, but its genetics.