Big Cheese Auto

Here is what Big Cheese delivers at harvest: 400 g/m2 per square metre indoors, 40-60 g/plant per plant outdoors in New Zealand conditions, with resin production peaking at 21% THC. Those numbers tell a story when you work backwards through the 10 weeks (approx. 77 days) window. The bulk of your final weight accumulates during weeks 5 through 8 — a period where the 84/16 genetics stack calyxes rapidly and trichome coverage shifts from scattered to frosted. Southern Hemisphere outdoor growers targeting a late-March harvest should calculate their flip date (or natural light trigger) accordingly, aiming for buds to enter this critical fattening stage during February when daylight hours are still generous.

To reach the upper end of this strain's yield potential (400 g/m2 indoors, 40-60 g/plant outdoors), focus your efforts on three critical windows during the 10 weeks (approx. 77 days) period.

Window 1: The first 10 days after flowering begins. Stretch management determines canopy uniformity, which directly impacts light distribution and final yield. Expect modest stretch of 20-30% — a quick defoliation of lower fan leaves at day 7 redirects energy to developing bud sites.

Window 2: Weeks 3-5 of bloom. Myrcene terpene biosynthesis ramps up during this period. Maintain a day/night temperature differential of at least 6-8°C to encourage terpene accumulation — New Zealand autumn evenings (March-April) naturally provide this swing for outdoor growers. Indoor cultivators should target 25-26°C during lights-on and 18-20°C during lights-off. Supplement with potassium-heavy bloom nutrients at EC 1.6-1.8.

Window 3: Final 10-14 days before harvest. Cease all nutrient input and flush with pH-adjusted water. Monitor trichomes daily with a 60x jeweller's loupe — harvest at 15-20% amber for the full-bodied effect this genetics is known for. Southern Hemisphere outdoor growers: this window typically falls in late March through mid-April.

Flowering: 10 weeks (approx. 77 days). Indoor yield: 400 g/m2. Outdoor yield: 40-60 g/plant. Rated intermediate difficulty.

New Zealand users report happy, euphoric, energetic as the defining characteristics, and our experience aligns with that consensus. At 21% THC, this indica sits in a potency bracket where dosage control genuinely matters. A single bowl in a vaporiser at 185°C produces a manageable, pleasant body relaxation with intact mental function — perfect for winding down after a long day in the summer sun. Increasing the dose shifts the experience firmly towards physical sedation, and many users find this their preferred nighttime cultivar during the cooler months. The Myrcene/Humulene terpene combination imparts a flavour that lingers on the palate — earthy and slightly sweet with a fruit-like finish.

Ideal settings: quiet evenings, film nights, post-exercise recovery, and sleep preparation.

Primary: Myrcene · Secondary: Humulene · Tertiary: Linalool. This particular terpene trio appears frequently in award-winning cultivars and produces a nose that most growers find immediately appealing when jars are first opened after curing. The myrcene dominance anchors the aroma, humulene provides mid-range character, and linalool contributes a subtle background note that distinguishes this strain from others sharing the same primary terpene.

Big Cheese suits growers with fundamental skills already established. You should understand pH management, basic nutrient ratios, and light cycle requirements before committing to this cultivar — it will not hold your hand, but it will not punish minor mistakes harshly either. Autoflowering genetics eliminate the need for light cycle manipulation, making this ideal for balcony growers, guerrilla setups, and anyone wanting a fast turnaround from seed to harvest. The New Zealand growing season (October through April) accommodates the 10 weeks (approx. 77 days) bloom period comfortably for outdoor growers in the warmer northern regions. Shipped discreetly within New Zealand with sourced grow figures on every strain page.