Royal Cheese Automatic

Total cycle is 11-12 weeks from seed to harvest. Germinate using the paper-towel method for best results, transplant into 11-litre pots once the taproot reaches around 2cm, and run lights 24 hours on as soon as sprouts emerge from the soil — standard autoflower protocol, no tricks. By the end of week 2 plants will be around 10cm with their first true leaves; apply LST in week 3 if you want to keep height capped around 60cm for low-profile or stealth grows, or leave them untrained for a single dominant cola topping out at 100cm indoor or 120cm outdoor. During bloom expect a slight stretch and the development of dense, tapered colas. Thin the canopy weekly with pruning scissors so every bud gets direct light exposure, and consider dropping to an 18-6 schedule during flower to save energy without losing weight. Flush the final two weeks by withholding all nutrients. Indoor yields land at up to 475 g/m2, outdoor around 210 g/plant. For outdoor plants, place in a sunny spot and keep irrigation steady through dry stretches.

THC sits around 15% — moderate for a modern strain — and the effect profile leans warm and soothing rather than heavy. A relaxed body high that keeps the mind clear and sharp, followed reliably by serious munchies, makes this an evening smoke rather than a couchlock one. The aroma is pure old-school Cheese: skunky, pungent, unmistakably dairy-forward with pepper-forward notes from the beta-caryophyllene that dominates the terpene profile. Flavor carries through from nose to exhale, with the kind of funk that rewards dry-pipe smokers over joint smokers. A good pick for users who want classic UK cheese character at moderate potency and in a fast, forgiving autoflower package, and a solid rotation strain for growers who value consistent turnaround over peak potency.