Dead Cheese Feminized Seeds by R-Kiem Seeds – Indica-Dominant Hybrid with Kush & Cheese Flavor

Dead Cheese by R-Kiem Seeds is a potent indica-dominant hybrid that delivers heavy relaxation and a distinctive flavor profile blending Kush and aged cheese—perfect for unwinding after a long day.

Are you tired of strains that promise power but deliver mediocrity?

Too many so-called 'beast' strains fall flat when it matters most—leaving you with weak effects, bland flavor, or disappointing yields. You invest time, space, and energy into your grow, only to end up with buds that don’t impress.

It’s frustrating when your harvest lacks that knockout punch or the aroma doesn’t match the hype. You’re not just growing to fill jars—you’re chasing that elite experience, the kind that makes you close your eyes and say, 'Damn, that’s good.'

Dead Cheese changes that. With genetics rooted in Chemdawg #4 and Exodus Cheese, this strain doesn’t just meet expectations—it smashes them. You get dense, resin-coated buds, a bold terpene profile, and a deeply calming effect that locks you into the couch. Whether you're growing indoors or outdoors, this plant performs like a champion, offering high yields and resilience against stress. This is the upgrade your grow room has been waiting for.

Before planting Dead Cheese

Without the right genetics, you’re already behind. Weak plants, inconsistent phenotypes, and low resin production can ruin your entire cycle before it even begins. You need a strain that starts strong and keeps delivering.

• Choose a stable, feminized seed bank like R-Kiem Seeds to ensure uniform growth
• Prepare your space with proper ventilation—this plant gets bushy
• Use a quality substrate: mix coconut fiber with worm humus for optimal root development
• Consider adding RootFast by Atami to accelerate early root growth
• Set your photoperiod to 18/6 for vegetative growth

Durante el cultivo

Once your Dead Cheese plants are established, they grow vigorously with strong lateral branching. You’ll notice thick stems and dense foliage—this is a plant built for production.

During flowering, the aroma intensifies, filling your space with pungent cheese and earthy Kush notes. Keep humidity between 40–50% to avoid mold, especially in dense colas. If growing indoors, consider LST (low-stress training) to maximize light exposure and yield. Outdoors, it thrives in warm, sunny climates and finishes around mid-October in the northern hemisphere.

Monitor trichome development—harvest when they turn milky to amber for maximum relaxation. This is not a strain to rush; patience rewards you with heavier resin and deeper effects.

After harvest: results and care

After drying and curing, you’ll notice the full depth of Dead Cheese’s flavor—sharp aged cheese with earthy undertones and a smooth finish. The buds are rock-hard, coated in trichomes, and surprisingly potent.

Yields are consistently high, both indoors and outdoors. A well-grown plant can produce up to 500 g/m² indoors and 600 g/plant outdoors. The high THC content delivers a powerful, long-lasting body stone, perfect for evening or nighttime use.

For maintenance, clean your grow space thoroughly after harvest to prevent residual mold or pests. Reuse your pots with a proper wash, and rotate your substrate to keep your soil healthy.

Short- and long-term advantages and benefits

• Immediate resin production from week 6 of flowering
• Faster turnaround than most indica-dominant strains (8–9 weeks flowering)
• Consistent, high-yielding phenotypes with minimal variation
• Resilient to environmental stress and pests
• Ideal for hash and concentrate lovers due to high trichome content
• Builds grower confidence with reliable performance
• Saves time and effort with feminized seeds and strong vigor
• Develops deeper flavor when cured slowly over 3–4 weeks

Technical specifications

• Breeder / Brand: R-Kiem Seeds
• Type: Feminized
• Dominance: Indica-dominant hybrid
• Genetics: Chemdawg #4 × Exodus Cheese
• Indoor flowering period: 8–9 weeks
• Outdoor harvest (N): Mid October
• Outdoor harvest (S): Mid April
• Indoor yield: Up to 500 g/m² (17.64 oz/ft²)
• Outdoor yield: Up to 600 g/plant (21.16 oz/plant)
• Indoor height: 80–110 cm (2.62–3.61 ft)
• Outdoor height: 100–130 cm (3.28–4.27 ft)
• Difficulty: Medium
• Structure and vigour: Vigorous growth, dense branching, moderate stretch
• Ideal climate: Temperate, Mediterranean
• Resistance: Moderate resistance to fungi and pests
• Training: Suitable for LST, topping, and SCROG
• Recommended pot: 18–25 L final pot
• Light: 18/6 (vegetative), 12/12 (flowering)
• Temperature: 22–26 °C (veg), 20–25 °C (flowering)
• Humidity: 60–70% (seedling), 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 discretion is needed
• THC: High (approx. 18–22%)
• CBD: Low (approx. 0.5–1%)
• Aromatic profile: Myrcene, caryophyllene, limonene
• Flavour: Aged cheese, earthy Kush, subtle citrus
• Effect: Powerful body relaxation, sedative, ideal for nighttime use

How to grow Dead Cheese successfully

Get the most out of your Dead Cheese plants with this expert-backed grow guide tailored to its genetics and performance.

Quick overview

Feminized indica-dominant hybrid from R-Kiem Seeds, flowering in 8–9 weeks, ideal for indoor and outdoor setups in warm climates.

• Approx. total cycle: 10–12 weeks (indoor)
• Best for: Controlled environments and sunny outdoor gardens
• Difficulty: Medium – suitable for intermediate growers
• Max yield with proper light and airflow management

Safe start

Begin with strong germination to set the foundation for a vigorous plant.

• Germinate seeds at 22–25 °C with high humidity
• Use moist paper towels or starter cubes
• Transplant when the taproot reaches ~1 cm (0.39 in)
• Start in 0.5 L (1.06 qt) pots to avoid overwatering
• Boost root development with RootFast by Atami

Directed growth

Guide your plant’s structure early to maximize light penetration and bud sites.

• Switch to 18/6 light cycle after transplant
• Use airy, well-draining soil or coco mix
• Apply Bio Grow BioBizz for balanced vegetative nutrition
• Train with LST to open up the canopy
• Avoid aggressive pruning—this is an indica hybrid

Flowering by stages

Optimize each phase of flowering for maximum resin and density.

• Switch to 12/12 light to trigger flowering
• Watch for stretch in the first two weeks
• Maintain RH at 40–50% to prevent mold
• Support heavy colas with stakes if needed
• Use bloom boosters like Bud Fuel Pro in mid-flowering

Harvest, drying and curing

Finish strong to preserve flavor, potency, and smoothness.

• Flush plants 7–10 days before harvest
• Harvest when trichomes are mostly milky with amber hints
• Dry at 18–22 °C and 50–60% RH for 7–10 days
• Cure in glass jars for 3–4 weeks, burping daily
• Use Charbiel to optimize drying conditions

Frequently Asked Questions

What does Dead Cheese taste like?

Dead Cheese delivers a bold flavor profile dominated by pungent aged cheese and earthy Kush, with subtle hints of citrus and spice. The taste is rich and lingering, perfect for connoisseurs who appreciate complex terpenes.

Is Dead Cheese good for beginners?

While it’s not the easiest strain, Dead Cheese is manageable for growers with some experience. Its resistance to stress and pests makes it forgiving, but its high odor and need for humidity control require attention.

How much yield can I expect outdoors?

Under optimal conditions, Dead Cheese can produce up to 600 g/plant outdoors. Full sun exposure, quality soil, and proper training are key to maximizing output.

Does it smell strongly during flowering?

Yes, Dead Cheese has a very strong aroma during flowering—especially the cheese and Kush notes. Use a carbon filter or ozone generator if growing indoors for discretion.

Can I grow Dead Cheese in a small space?

Absolutely. With LST and proper pot size (18–25 L), you can keep it under 1.10 m (3.61 ft). It adapts well to SCROG setups, making it ideal for stealth grows.

Personal Experience of Pevgrow’s CEO (Alan)

I first grew Dead Cheese during a humid summer in Valencia, and honestly, I was skeptical. Cheese strains can be finicky—mold-prone, low-yielding, or just plain boring. But this one? It stood out from day one.

I started with 3 seeds in 20L pots, using a mix of coco coir and worm humus. I added Radical Roots by Snoop Dogg Nutrients—best decision. The root mass was insane, and the plants shot up with thick, woody stems. I used LST early to control height, and by week 3 of flowering, the smell was already turning heads.

The flowering stretch was moderate, nothing crazy, but the buds packed on fast. I kept RH at 45% and ran a carbon filter 24/7—non-negotiable with that stank. At harvest, I got around 520 g/m² under a 315W LEC. The buds were rock-hard, frosty, and smelled like a cheese cellar in the best way possible.

After a 4-week cure, the effect was pure physical knockout—perfect for crashing after a long day. I’d grow it again in a heartbeat. My only tip? Don’t skip the flush, and train early. This strain rewards care with quality.