Supercheese Feminized Seeds – Positronics – Pungent, Balanced Hybrid for Easy Growing & Big Yields

Supercheese feminized seeds by Positronics give you the full power of a true cheese strain, upgraded for modern growers — big yields, strong effects, and that unmistakable pungent aroma, all in a balanced hybrid that’s easy to manage.

Are you tired of cheese strains that smell like old gym socks but deliver nothing in return?

Most cheese varieties are either too wild to tame or so weak they barely register. They stretch too much, reek during grow, and still give you mediocre harvests. And if you're growing indoors or in a shared space, that smell can be a real problem.

Supercheese fixes it all. This feminized strain keeps the full-on cheese character but adds stability, compact growth, and serious resin production. You get the flavor you crave, the effects you want, and a plant that behaves — without needing expert skills.

You get big, resinous buds with that classic cheese punch — minus the growing headaches

Supercheese delivers dense, chunky colas covered in trichomes, packing a complex aroma of aged cheese, earth, and subtle sweetness. It’s bold but not overwhelming, with a high that starts uplifting and mellowing, then gently relaxes your body — perfect for evening wind-downs or creative sessions.

Key features and benefits in a nutshell

• Indica-sativa hybrid (60/40) → balanced effect for day or night use
• High THC (approx. 18–20%) → strong, long-lasting buzz
• Compact height (0.80–1.10 m / 2.62–3.61 ft) → discreet indoor growth
• High yield: up to 550 g/m² (1.94 oz/ft²) indoors, 600 g/plant (21.16 oz) outdoors → serious harvests
• Flowering: 8–9 weeks → fast turnaround
• Resilient to mold and pests → less stress, fewer problems
• Strong cheese aroma with earthy depth → connoisseur-grade terpene profile

How to grow Supercheese feminized seeds in 5 simple steps

1. Start seeds in a moist, airy medium like rockwool or soil cubes at 22–25 °C (71.6–77 °F).
2. Transplant to final pot (11–18 L) once roots are visible; use well-draining soil or coco.
3. Keep light at 18/6 during veg; switch to 12/12 to trigger flowering after 3–4 weeks.
4. Maintain humidity at 50–60% in veg, 40–50% in flowering; ensure good airflow to control smell.
5. Harvest when trichomes turn milky to amber for a balanced high — usually after 8–9 weeks.

Technical specifications

• Breeder / Brand: Positronics
• Type: Feminized
• Dominance: Indica-sativa hybrid (60% indica / 40% sativa)
• Genetics: Original Cheese × Skunk #1
• Flowering time: 8–9 weeks
• Outdoor harvest: Late September (Northern Hemisphere)
• Indoor yield: Up to 550 g/m² (1.94 oz/ft²)
• Outdoor yield: Up to 600 g/plant (21.16 oz)
• Indoor height: 0.80–1.10 m (2.62–3.61 ft)
• Outdoor height: 1.20–1.50 m (3.94–4.92 ft)
• Difficulty: Low to medium
• Structure: Compact, bushy, with dense branching
• Climate: Temperate, Mediterranean
• Resistance: Good resistance to mold and pests
• Training: Suitable for LST, topping, and SCROG
• Recommended pot: 11–18 L (soil or coco)
• Light: 18/6 veg, 12/12 flowering
• Temperature: 22–26 °C (71.6–77 °F) veg, 20–25 °C (68–77 °F) flowering
• Humidity: 50–60% veg, 40–50% flowering
• pH: 6.0–6.5 (soil), 5.8–6.2 (coco/hydro)
• Smell in grow: High — use a carbon filter if needed
• THC: Approx. 18–20%
• CBD: Approx. 1%
• Aromatic profile: Myrcene, limonene, caryophyllene
• Flavour: Pungent cheese, earth, skunk, with a hint of sweetness
• Effect: Balanced — cerebral and physical, uplifting then relaxing

How to grow Supercheese for maximum flavor and yield

Supercheese is a grower-friendly hybrid that rewards care with dense, resinous buds and a bold terpene profile. Here’s how to get the most out of it.

Quick overview: feminized · Positronics · 8–9 week flowering · low to medium difficulty · ideal for indoor and outdoor setups in mild climates.

Safe start: germinate seeds in a damp paper towel or starter plug. Once the taproot is ~1 cm (0.39 in), transplant gently. For a hassle-free start, Natural Clone de Trabe speeds up rooting and reduces transplant shock.

Stable seedling: keep humidity at 60–70% and lights at a safe distance. Water lightly and let the medium dry slightly between waterings. Boost root development early with Mygal (Mycorrhizal gel) for stronger uptake and resilience.

Directed growth: switch to 18/6 lighting and increase pot size gradually. Use LST to open up the canopy and expose more bud sites. In sustained growth, Growth Black Line by Agrobeta keeps leaves green and structure compact without overfeeding.

Efficient flowering: after switching to 12/12, monitor humidity (40–50%) and airflow to prevent mold. In mid-flower, add a bloom booster like TopBooster Aptus to enhance resin and density. Avoid aggressive pruning — this strain flowers fast.

Harvest and refinement: check trichomes weekly; harvest when milky with some amber for a balanced effect. Flush 7–10 days before harvest using Final Flush Grotek for a smoother smoke. Dry at 18–22 °C (64.4–71.6 °F) and 50–60% RH, then cure for 2–4 weeks.

Frequently Asked Questions

Is Supercheese good for beginners?

Yes, Supercheese is beginner-friendly thanks to its resilience, predictable growth, and resistance to common issues like mold and pests.

How strong is the smell when growing?

Very strong — it’s a true cheese strain. Use a carbon filter, especially in enclosed spaces, to control odor.

Can I grow Supercheese outdoors in a colder climate?

It prefers mild to warm climates. In cooler areas, grow in a greenhouse or choose a sheltered spot to protect it from early rains and cold snaps.

Does it respond well to training?

Yes, it handles LST, topping, and SCROG well during early veg. Avoid heavy pruning once flowering starts.

Personal Experience of Pevgrow’s CEO (Alan)

I’ve grown a lot of cheese strains — some legendary, some forgettable. Supercheese by Positronics is one of the few that actually lives up to the hype. I grew it indoors in a 1.20 x 1.20 m (3.94 x 3.94 ft) tent with 600W LED, and it filled the space perfectly without stretching too much. I used LST early to create an even canopy, and the buds came in dense and frosty.

The smell during flowering was intense — I mean, real skunky cheese — so I’m glad I had a carbon filter. But the payoff was worth it: smooth hits, a complex flavor, and a high that starts energetic and slowly melts into deep relaxation. I’d smoke it after work to unwind without knocking myself out.

What surprised me was how resilient it was. I had a minor humidity spike late in flower, and while my other plants showed signs of mold, Supercheese barely blinked. I harvested 520 g (18.34 oz) from just four plants — solid for a non-auto. If you want a true cheese experience without the grower’s nightmare, this is your strain.