Strain Name: Cheese
Nose: AAAA – a sharp sour aroma – like cheese!
Taste: AAAA – cheesy, earthy and pungent
Burn: AAAA+ – Smooth burning with a grey ash. Appears well flushed.
Visual: AAAA – Dense small to medium buds that are well trimmed and frosty. Stem snaps, product is dried properly.
Info: Cheese is an indica dominant hybrid originating from the UK. It has become popular not only because of its unique flavour but also because it is consistently potent. Cheese is well-known for its relaxed, happy effects that gently ease you into a blissful state of mind. The effects last fairly long as well. Good for pain and stress.
Sample submitted: Cheese cannabis flowers.
Visual Inspection: Free from visible contamination and foreign matter.
Moisture Content: 4.4%
Activated vs non-activated: activated cannabinoids are non-acidic (neutral) and are the form utilized by the human brain/ body. Activation occurs via heating (smoking, vaporizing, cooking). Cannabinoids in the natural plant are acidic (non-activated) and need to be converted to their neutral form in order to be utilized by the human body. Therefore one would expect fresh cannabis buds to contain mainly non-activated cannabinoids. Processed materials (baked goods, heated extracts) should be higher in the activated forms.
Absent Cannabinoids: if a cannabinoid or terpene is blank, it is not necessarily absent but below the limit of detection by the detector (usually less than 0.01%).
Cannabis Potency Summary Table:
Three tests of each sample were analysed and summarised below:
% by weight
THC-Acid (not activated)
*THC total (THC-Acid+THC)
CBD-Acid (not activated)
*CBD total (CBD-Acid+CBD)
CBG-Acid (not activated)
*CBG total (CBG-Acid+CBG)
Activated Cannabinoid Total:
•when reporting totals, acidic cannabinoids are multiplied by 0.877 to account for loss of mass from decarboxylation upon heating (activating)