Barney's Farm Triple Cheese Cannabis Seeds, 22% THC Indica, 3 Seeds

• Breeder: Barney's Farm
• Type: Feminised, photoperiod
• Genetics: Old Cheese x Blue Cheese
• Indica: 80%
• Sativa: 20%
• THC: 22%
• CBD: 1.2%
• Height indoors: 100 to 110 cm
• Height outdoors: 120 to 150 cm
• Yield indoors: 500 to 600 g/m²
• Yield outdoors: Up to 800 g per plant
• Flowering time: 50 to 55 days
• Harvest period: 2nd to 3rd week of September
• Best climate: Warm, Mediterranean-like conditions
• Cultivation difficulty: Easy to moderate
• Strain Character: Physically heavy and long-lasting, with a happy, euphoric character
• Taste: Cheesy, herbal, sweet, sour, dank
• Aroma: Sweet cream, pungent cheese, earthy

1. Authentic Barney's Farm genetics. Old Cheese crossed with Blue Cheese, developed through generations of selection and backcrossing.
2. Both cannabinoid figures published. 22% THC and 1.2% CBD, which few seeds in our range state together.
3. One of the fastest flowering times in our catalogue. 50 to 55 days.
4. Very high outdoor yields. Up to 800 g per plant, with 500 to 600 g/m² indoors.
5. An unmistakable flavour. Cheesy, herbal, sweet and sour, with a sweet cream and pungent cheese aroma. Nothing else in the range tastes like it.
6. Suited to a warm, Mediterranean climate, with a September harvest window.

Cultivation difficulty: easy to moderate.

Triple Cheese is relatively easy to grow, which makes it a workable choice for beginners and a rewarding one for experienced growers. It thrives in warmer climates and can be cultivated indoors or outdoors with good results.

Indoor growing:

• Height: 100 to 110 cm.
• Flowering time: 50 to 55 days.
• Yield: 500 to 600 g/m².

Outdoor growing:

• Height: 120 to 150 cm.
• Yield: up to 800 g per plant.
• Best climate: warm, Mediterranean-like conditions.
• Harvest period: second to third week of September.

Grower tips:

• This is a photoperiod strain, so light schedule management is part of growing it, unlike the autoflowers elsewhere in our range.
• Indoors it responds well to training techniques, which is how you get the most from the yield.
• Plan for the smell. The cheese aroma is the strain's defining feature and it is pungent.

Storage: to maintain seed viability, store the seeds in a cool, dark, airtight container in a refrigerator. Not the freezer.

Germination: use the glass or tissue method.

• Glass method: soak the seed in a glass of room-temperature water for 12 to 24 hours. If the first root hasn't appeared yet, move it onto moist tissue. Never leave a seed in water for more than 48 hours.
• Tissue method: place the seed between two sheets of moist tissue in a warm, dark place and check daily.
• Once the first root (taproot) appears, transfer the seed to soil.
• Seeds sown directly into soil are not covered by our germination guarantee.

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