White Cheese Feminized Seeds – White Label · Skunk-Cheese Flavor, Fast Flowering & Heavy Yield

White Cheese Feminized by White Label is a fast-flowering, heavy-yielding hybrid that brings back the legendary skunk-cheese aroma with a modern fruity twist—perfect for growers who want classic flavor without the long wait.

Ever feel like your grow space is stuck in the past—chasing old-school cheese flavor but ending up with weak yields or endless flowering times?

That frustration of hunting for that authentic, pungent cheese profile only to get bland, slow, or finicky plants steals your time, your harvest, and your joy.

White Cheese Feminized solves it: a 65% indica-dominant hybrid bred from White Rhino and Skunk #1, flowering in just 45–50 days while delivering dense, resinous buds with that unmistakable cheesy-skunk punch layered over ripe fruit.

How your grow space transforms with White Cheese

Before White Cheese, you might’ve juggled slow-finishing strains or sacrificed flavor for speed. Now, your tent or garden fills with that nostalgic, pungent aroma—but with modern efficiency. The compact structure (1.20–1.40 m indoors) fits tight spaces, while lateral branches stack bud sites without chaos. Outdoor, it thrives in temperate summers, hitting 1.60 m (5.25 ft) with minimal fuss.

It’s the strain that bridges eras: old-school soul, new-school speed.

Flavors, effects, and aromas you’ll actually recognize

White Cheese doesn’t imitate—it resurrects. The terpene profile mirrors the original F1 Skunk #1 “cheese” phenotype, now enhanced with bright fruitiness.

• Taste: Pungent skunk and aged cheese upfront, followed by tropical fruit, sugar, and spice.
• Smell: Thick, earthy skunk with forest-floor musk and hints of sandalwood—strong during late flower (carbon filter recommended).
• Effect: Starts with euphoric, creative uplift (thanks to 35% sativa), then melts into full-body relaxation—ideal for evening wind-downs.
• Looks: Dense, conical buds coated in trichomes, bright orange stigmas, and occasional purple hues in cool nights.

Technical specifications

• Breeder: White Label (Sensi Seeds)
• Type: Feminized photoperiod
• Dominance: 65% indica / 35% sativa
• Genetics: White Rhino × Skunk #1
• Flowering time: 45–50 days indoors
• Outdoor harvest: Late September (Northern Hemisphere)
• Yield indoor: 500–550 g/m² (16.1–17.7 oz/ft²)
• Yield outdoor: ~600 g/plant (21.16 oz/plant)
• Height indoor: 1.20–1.40 m (3.94–4.59 ft)
• Height outdoor: ~1.60 m (5.25 ft)
• Difficulty: Low – forgiving for beginners
• Structure: Compact, sturdy lateral branches, moderate stretch at flip
• Ideal climate: Temperate / Continental
• Resistance: Good resistance to common molds; thrives in stable conditions
• Training: Responds well to LST, SCROG, and topping
• Smell in grow: High – use carbon filtration
• THC: High (approx. 15–20%)
• CBD: Low (approx. <1%)
• Aromatic profile: Myrcene, caryophyllene, limonene

Stages and monitoring of White Cheese

Quick overview: Feminized photoperiod · White Label · 8–9 weeks total flowering · low difficulty · ideal for indoor tents or temperate outdoor gardens.

• Germinate in Seedbox Plagron for 95%+ success and zero transplant shock.
• Use 11–15 L pots with airy soil; start with 18/6 light cycle during veg.
• Apply Acti-Vera Bio Bizz in early veg to boost natural defenses and root vigor.
• Switch to 12/12 after 4–5 weeks veg; expect heavy stretch—support branches early.
• In mid-flower, add Bloombastic to amplify resin and bud density.
• Flush 10 days pre-harvest; dry at 18–22°C (64–72°F) and 55% RH for 10–14 days.

Frequently Asked Questions

How tall does White Cheese get indoors?

Typically 1.20–1.40 m (3.94–4.59 ft) with moderate stretch at the start of flowering—perfect for SCROG or SOG setups.

Is the smell strong during flowering?

Yes—expect pungent skunk and cheese notes from week 3 onward. A carbon filter is highly recommended for discretion.

Can I grow it outdoors in a cool climate?

Absolutely. It’s bred for temperate/continental zones and finishes by late September in the Northern Hemisphere, avoiding early frosts.

What’s the best way to maximize yield?

Use SCROG or topping during veg to create an even canopy. Its dense buds respond well to PK boosters like Bloombastic in weeks 4–6 of flower.

Personal Experience of Pevgrow’s CEO (Alan)

I’ve grown White Cheese three times—once in a 1m² tent with SCROG, twice outdoors in Catalonia. The indoor run gave me 520 g/m² of rock-hard buds that smelled like a 90s Amsterdam coffeeshop. What surprised me? How fast it finished. I harvested day 48, and the trichomes were 80% milky—perfect for that balanced euphoria-to-relaxation arc. My pro tip: don’t overfeed. This strain thrives on light nutrition. I used Bio Bizz Light·Mix soil and only added Acti-Vera and Bloombastic. The result? Clean, flavorful smoke with zero chemical aftertaste. It’s my go-to when I want nostalgia without the hassle.