Written by Ad OpsOrigins and Breeding History
710 Cheese traces its roots to the classic Cheese family that emerged from the United Kingdom in the late 1980s. The original Cheese was a standout phenotype of Skunk No. 1 selected for an unusually pungent, savory aroma and heavy resin production. Over time, Cheese became a fixture in British cannabis culture, spreading through clone circles and later stabilized by seed companies.
The 710 Cheese cultivar was developed by 710 Genetics, a breeder known for curating European and UK favorites with a contemporary twist. The name nods to concentrate culture, where 710 has become shorthand for oil, though 710 Genetics is distinct from the US brand 710 Labs. The breeder created 710 Cheese as a mostly indica interpretation that retains the iconic funk while refining structure, finishing time, and resin output.
As the legal market expanded in North America and Europe, Cheese lines found new life in solventless and solvent-based extraction. Growers sought cultivars that held their skunky, tangy character through drying, curing, and post-processing. 710 Cheese arrived in that exact moment, delivering consistency for flower consumers and strong terp retention for hashmakers.
While Cheeses have taken many forms across the last three decades, the 710 Genetics version aims for predictable indoor performance and a big, old-school profile in a modern package. The breeder leaned toward indica-dominant expressions to improve density and shorten the bloom cycle to roughly eight to nine weeks. The result is a house selection designed to be familiar to Cheese fans yet tuned for today’s production realities.
Genetic Lineage and Taxonomy
710 Cheese is a mostly indica expression derived from the UK Cheese line, itself a selection of the Skunk No. 1 family. Skunk No. 1 is a genetic cornerstone that typically blends Afghani indica, Colombian Gold, and Acapulco Gold heritage, creating a balanced but pungent framework. In 710 Cheese, the indica traits of the Afghani component are preferentially expressed.
Breeders commonly work with the Exodus Cheese clone or stabilized Cheese seed lines as parental stock. 710 Genetics has not publicly disclosed every parental cross, which is common in competitive breeding to protect intellectual property. Industry catalogs and genealogy databases often list similar lines with incomplete parents, and even SeedFinder maintains pages for unknown strain lineages that illustrate how historical records can be patchy.
Taxonomically, 710 Cheese falls into the Cannabis sativa L. species, indica-leaning phenotype category. The mostly indica designation reflects observable traits such as shorter internodes, broader leaflets, and a compact, columnar structure. Chemotype-wise, it expresses as a Type I plant with THC dominance and minimal CBD.
Growers can expect heterogeneity across seeds in secondary traits like color, anthocyanin expression under cool nights, and minor terp distribution. However, the core markers of the Cheese family—sharp savory nose, skunk-forward undertone, and creamy funk—are expected to be consistent. This makes 710 Cheese a reliable platform for both single-crop runs and pheno hunts.
Appearance and Morphology
In flower, 710 Cheese typically forms dense, golf ball to egg-shaped colas that stack along short internodes. The buds are tightly calyxed with a calyx-to-leaf ratio that makes trim work efficient. Mature flowers often display lime to forest green hues with thick, bright orange pistils.
Trichome density is a notable trait, with abundant capitate-stalked heads that give a frosted look from mid-flower onward. Under magnification, gland heads are large and uniform, a positive indicator for solventless pressing and ice water hash. Resin coverage tends to be heaviest on mid-sized bracts near the top third of the canopy.
The vegetative plant grows squat and symmetrical, often finishing at 80 to 120 centimeters indoors without aggressive training. Branches are moderately rigid, capable of bearing weight but still benefit from a trellis or stakes in late bloom. Leaf morphology leans broad with a classic indica hand, though some phenotypes show slightly narrower midribs from the Skunk side.
As it ripens, 710 Cheese can display subtle anthocyanin blushes on sugar leaves if night temperatures drop by 5 to 8 degrees Celsius. The overall bag appeal is high due to the contrast of bright pistils and shimmering resin. When properly dried and cured, the flowers maintain a crisp exterior while preserving a sticky, resinous core.
Aroma and Bouquet
710 Cheese delivers the unmistakable Cheese bouquet: savory, tangy, and skunk-forward with a lactic edge. The top note is a sharp cheddar-like funk that quickly opens to earthy, woody tones. A sweet back end often reveals subtle notes of sour fruit, such as underripe pineapple or green apple skin.
Under the surface, peppery spice and herbal tones suggest a mix of caryophyllene and myrcene dominance. Some phenotypes offer a garlicky or onion peel twist, a sensory cue associated with sulfur-containing volatiles found in Skunk progeny. When the jar is first cracked, the headspace is intense and can fill a small room within seconds.
Grinding the flower intensifies the aroma and brings forward the classic skunk spray character. Analytical studies on cannabis have shown that skunk-like profiles are linked to trace thiols present at nanogram-per-gram levels, which is consistent with how little material is needed for a big smell. This helps explain why even small amounts of 710 Cheese can seem louder than many fruit-forward hybrids.
During late flower, the live plant smells more herbal and earthy, with less apparent savory tartness than the cured version. After a proper cure, the bouquet consolidates into a rounded, creamy funk that lingers. Users frequently report that the scent clings to fabric and rooms longer than sweet or dessert strains.
Flavor and Mouthfeel
On the inhale, 710 Cheese is creamy, earthy, and tangy with a savory bite that recalls aged cheese rind. The mid-palate often delivers a peppered wood note followed by a faint sourness. Exhale reveals a lingering skunk and a mouth-coating umami quality.
The strain’s flavor density is high, which translates well to both combustion and vaporization. At lower vaporizer temperatures around 175 to 185 degrees Celsius, herbal and citrus elements appear more prominently. At higher temperatures near 200 to 210 degrees Celsius, the savory and pepper tones take over with a heavier feel.
Mouthfeel is medium to full, with a resinous finish that can feel slightly oily on the lips. The aftertaste persists for several minutes and pairs well with neutral beverages like water or unsweetened tea. Many consumers report that the flavor remains stable across the bowl, a sign of robust terpene retention in the cured flower.
Compared to dessert strains, 710 Cheese leans more umami and earthy than sweet. The savory-sour combination can be polarizing, but for Cheese enthusiasts this is the defining charm. The persistent taste also makes it a strong candidate for concentrates where flavor needs to survive thermal and mechanical processing.
Cannabinoid Profile and Potency
710 Cheese presents a THC-dominant chemotype typical of Type I cannabis. In contemporary markets, Cheese-family cultivars usually test in the 17 to 23 percent THC range, with select phenotypes exceeding 24 percent under optimal conditions. Total cannabinoids often land near 20 to 27 percent, reflecting minor fractions of CBG, CBC, and trace THCV.
CBD content is generally low, often below 0.5 percent and commonly under 0.2 percent. CBG can register in the 0.2 to 1.0 percent range depending on harvest timing and pheno. The acid forms (THCA and CBGA) dominate the raw flower assay, with decarboxylation converting to active cannabinoids upon heating.
For context, some modern dessert hybrids like Royal Runtz are advertised at around 27 percent THC, reflecting the upper end of market potency today. 710 Cheese sits slightly below those extremes but remains squarely in the high-potency category for many consumers. Inhaled doses of 5 to 10 milligrams of THC from 710 Cheese flower can be strong for new users, while experienced users may comfortably consume 15 to 30 milligrams per session.
Potency is influenced by environment and post-harvest handling. Light intensity, vapor pressure deficit, nutrient balance, and a slow dry can each move tested potency by several percentage points. Properly grown and cured samples often exhibit tighter standard deviations across lots, indicating process control as a major driver of consistent lab outcomes.
Terpene Profile and Minor Volatiles
The dominant terpene triad in 710 Cheese is usually myrcene, beta-caryophyllene, and humulene. Typical dried flower totals for Cheeses range from 1.8 to 3.0 percent terpenes by weight, with myrcene measuring around 0.4 to 0.9 percent. Beta-caryophyllene often lands between 0.3 and 0.7 percent, while humulene contributes 0.1 to 0.3 percent.
Secondary contributors can include limonene at 0.1 to 0.3 percent for subtle citrus brightness and linalool at 0.05 to 0.15 percent for floral lift. Ocimene or terpinolene may appear in trace to low amounts depending on the phenotype, shaping the fresh-cut herb or pine undertones. These numbers reflect common marketplace lab ranges for indica-leaning skunk derivatives.
Cheese’s signature funk is not fully explained by classic terpenes. Research into cannabis sulfur volatiles has identified thiols such as 3-methyl-2-butene-1-thiol that impart skunk-like aromas at nanogram-per-gram concentrations. While labs seldom quantify these molecules on standard COA panels, their presence correlates with the intense, savory scent even when total terpene percentage is average.
For extractors, 710 Cheese’s terpene balance tends to translate well to live rosin and hydrocarbon extracts. The caryophyllene and humulene backbone remains stable through pressing, while the myrcene load contributes to a creamy, coating finish. Fresh-frozen material can retain more of the delicate sulfur notes, yielding concentrates that smell closer to the living plant.
Experiential Effects
710 Cheese is an indica-leaning experience, delivering a body-forward relaxation with a calm, focused headspace. First effects arrive quickly by inhalation, often within two to ten minutes, with a warm easing sensation behind the eyes and in the shoulders. Mental chatter tends to quiet while mood lifts slightly into a comfortable, content zone.
As the session unfolds, users commonly report tension relief and a heavier gravity through the limbs. Appetite stimulation is a frequent note, consistent with many skunk-derived and kush-leaning cultivars. For many, the peak arrives at 30 to 45 minutes and softens into a cozy plateau that lasts one to two hours.
Sedation increases with dose and with later-day use. At higher intake, expect couchlock potential and a strong desire to snack, so planning ahead for set and setting is wise. Sensory perception can feel thicker and music or films may seem more immersive and weighted.
Compared to racy hybrids, 710 Cheese is less likely to provoke edgy or anxious moments in experienced users. However, sensitive individuals should start low due to the strain’s potency. Hydration and pacing help keep the ride smooth, especially with terp-heavy batches.
Potential Medical Uses
Patients and adult-use consumers report that 710 Cheese can help with stress relief and muscle tension. As an indica-leaning strain with a caryophyllene and myrcene backbone, it presents an analgesic and anxiolytic profile for some users. The common appetite increase can be helpful for those managing appetite loss from various conditions.
Evidence reviews have found cannabis to have potential benefits for chronic pain and sleep disturbance, and 710 Cheese aligns with those use cases due to its relaxing effect. Surveys of medical cannabis patients often show 60 to 70 percent use for pain-related symptoms, with a meaningful subset pursuing sleep and anxiety relief. The warm body relaxation of 710 Cheese may support falling asleep, especially when taken in the evening.
Users managing nausea may benefit from inhaled formats for faster onset. While CBD is low in this cultivar, the caryophyllene content may engage CB2 pathways that contribute to perceived anti-inflammatory effects. Individual responses vary, and patients should consult clinicians when integrating cannabis with other therapies.
Because THC can transiently raise heart rate and lower blood pressure, those with cardiovascular concerns should exercise caution. New users can begin with one or two inhalations and evaluate effects over 10 to 15 minutes before redosing. For daytime symptom management where alertness is critical, lower doses and vaporization at cooler temperatures may reduce heaviness.
Comprehensive Cultivation Guide
710 Cheese is well-suited to indoor cultivation and controlled greenhouse grows. Expect an eight to nine week flowering time indoors from the initiation of a 12 hours light cycle. Outdoors in temperate climates, plan for a mid to late October harvest, adjusting for latitude and microclimate.
In vegetative growth, target a day temperature of 24 to 26 degrees Celsius and a night temperature of 20 to 22 degrees Celsius. Relative humidity at 60 to 70 percent helps drive vigor, with a VPD near 0.8 to 1.0 kPa. In flower, drop RH to 45 to 55 percent with a VPD of 1.2 to 1.4 kPa to discourage powdery mildew and botrytis.
Light intensity in flower should reach 600 to 900 micromoles per square meter per second PPFD at canopy, depending on CO2 supplementation. Under ambient CO2, aim closer to 700 to 800 PPFD, while 1000 to 1200 ppm CO2 allows safe use of 850 to 950 PPFD. Maintain an even canopy with a screen of green technique to optimize light interception across dense tops.
710 Cheese responds well to topping and low-stress training. Topping once at the fourth to sixth node then guiding branches under a trellis produces a uniform table. Light defoliation at week three and week six of flower improves airflow and reduces microclimates without shocking the plant.
In coco-coir, feed at an electrical conductivity of 1.6 to 2.0 mS per centimeter through mid-flower, then taper during the final 10 days. Soil growers can use amended mediums and top-dress with phosphorus and potassium at the flip, maintaining a soil pH between 6.2 and 6.8. Hydro or coco systems should keep solution pH between 5.8 and 6.2 for optimal nutrient uptake.
Nitrogen needs are moderate in veg and should be reduced early in bloom to encourage flower formation and prevent overly dark, leathery leaves. Calcium and magnesium supplementation is often beneficial under LED lighting to prevent interveinal chlorosis. Target a steady supply of sulfur and micronutrients to support terpene synthesis, especially for terpene totals above two percent.
Airflow is crucial for this dense, resinous cultivar. Provide four to eight air exchanges per minute for sealed rooms and ensure strong but non-destructive lateral airflow through the canopy. Carbon filtration is recommended because Cheese aromatics are potent and can escape even small leaks.
Yields of 450 to 550 grams per square meter are realistic indoors with proper training and environment. Enhanced setups with CO2 and dialed irrigation strategies can push yields toward 600 grams per square meter. Outdoors in well-amended soil, plants can produce 500 to 700 grams per plant with sufficient sun, staking, and pest management.
Integrated pest management should target common pressures such as powdery mildew, botrytis, and soft-bodied pests like aphids and fungus gnats. Preventive measures include clean starting materials, sticky traps, and beneficials such as Bacillus subtilis and predatory mites. Avoid overwatering and maintain clean floors and equipment to cut down on humidity spikes that encourag
