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New Cheese in Dinafem

It is difficult to describe the characteristics of the new Cheese of Dinafem from what we know about the rest of our varieties. Actually, the new Cheese of Dinafem brings a unique flavor and aroma, non-transferable. A strong and powerful scents that mark their personality to the point that they have given his name means Cheese "Queso" in Castilian, and in this case, the name gives a clue about what is the particular and special brand this variety: an intense aroma of states, reminiscent of hashish, wood smoke, nuts and various spices, which then leaves a taste mouth equally powerful and amazing, so long that recalls the delicious aftertaste of a good cheese well-cured sheep.

Bud resins of Dinafem Cheese

The origin of the fame he has attained the Cheese is in northern Europe, particularly England. The name "Cheese" is already known in the S. XXI, and refers to the genetic maintained for years and worked both indoors and outdoors in the UK by an obscure group called "underground squat and Exodus from the original selection of a Skunk. Cheese's name is becoming known ever since as their clones are circulating throughout Great Britain first and then the rest of the world. Because of its excellent aromatic qualities, and the ease with which it is grown clone of this original Cheese (with good results outdoors in England, something they can not tell many other varieties ...) and ensures high yield, Cheese becomes synonymous with good grass, reliable commercial variety, and one of the best known and demands (if not the most) in the area.

It is from these clones of the "original Cheese" from the UK who have achieved stable crosses, from an original Cheese mother crossed with a father from a variety Afghan seeds pure, brought directly by an Afghan trader. The result is a hybrid that remains so clear that reference Cheese common original, the common genetic origin in selected Skunk converging around this deeply aromatic feature that gives it its name. At the same time, and since the original Exodus Cheese was already known to be a resistant variety in outside and able to work well in a humid and overcast as the English, the stabilized hybrid of the Cheese of the father receives Afghan Dinafem excellent productivity and speed the flowering of a plant adapted to the demanding conditions of the harsh climate of the Afghan mountains.

As for the main features of the new Cheese of Dinafem, we can mention some things besides the impressive aroma and flavor that give it its name: it is a strong predominance variety of shows, which is reflected both in appearance (leaf broad, bright green, medium size) and in relatively rapid flowering resulting in intense aromas and deep. In general, we speak for a variety of both strong, stable, durable and easy to grow, both inside and outside: outdoor will be ready during October and resists cold and humidity, which can be grown successfully throughout the Iberian peninsula, even in mountainous areas or more demanding, in the interior, the right size for indoor and good ratio of output per watt will guarantee excellent performance if we also take into account the quality of the buds arising from aroma and special taste and unique as you have described.

Detail of a bud of the Cheese of Dinafem

Summarizing the appearance and behavior of the new growing season of Dinafem Cheese, we can say that this is a homogeneous variety, which also maintains a very distinctive and recognizable, with an average height and a sharp peak in decreasing order. One aspect that remains in the formation of flowers in the other branches, resulting in a well-expanded buds and proper size. Indeed, the buds produced by the Cheese of Dinafem are also powerful and peculiar, like the aroma that comes from them ... a very special aroma that can be said without doubt is the key to this new variety of Dinafem. The essences of the Cheese of Dinafem us back the best memories of cannabis from the "old school" where not only the amazing aroma leaves no one indifferent, but even calms the appetite of the most knowledgeable, who tasted with awe complex aftertaste that this variety makes us so long in the senses, accompanying a powerful effect is also shown. No doubt the name Cheese gives some idea of this complex aroma and flavor, but not quite capture all the nuances that we can find, from a hot or spicy as to a more sweet and fruity, which undoubtedly also evokes the origin this genetic variation in the Skunk.

Greetings to all readers, and continue the debate on this new variety in the web forum if you like ...

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Dinafem Cheese in store