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U.K. here.
Cheese and Livers / Blues.
For me cheese is dank and musky. But not really like cheese as such. It’s called cheese as one of the blokes who “found” the pheno was working at a food factory and said it smelled really strong and artificial like the cheese flavour powder they use!
Blues for me is part cheese (the strain), part berry smells and a good amount of mouth coating hash flavour and smell. Old school hashy thick smoke that coats your mouth and tastes for a long time after smoking.
Yep, that is another interpretation you could have to describe that kind of taste as well. You can definitely smell berry, but it's like a fake chemical blueberry, very strong like medication almost, and then that Livers funk that lingers on the tongue, as you said.
I just love the stuff. I can't wait to try this version out after a good cure. Thanks for your help on the U.K. interpretation.


Quite toasted right now, but happy to have half the harvest behind me. Crazy how the plants just finished up like that. I mean, I saw signs we were close, but as soon as they start to lose the aroma, I don't want to wait and let them dry out. I have had that happen in the past. Never leave plants too long. Foxtailing, riceing out, and resins drying out losing precious thc and terpenes with them. Flavor is much less as well. I am ok, they probably needed to be harvested yesterday only to be perfect, I missed it by one day. 




