The Big Buddha has been writing articles for Weed world for several years, as well as providing pictures of the Cheese. In the meantime, during the last two years he has also had the opportunity to work on his genetics in the Meditarranean area.The Big Buddha first acquired a Cheese cutting back in early 2002 and started a little side work on crossing Cheese with an excellent true landrace Afghani male, that was given to him by an old friend who had spent time in the region. Selected female Afghanis were really big yielding plants, with really tight internodes, (as well as a rich, lovely deep fruity bouquet), the male had the same smell and had excellent tight branching. The first cross made was late in 2002. There were some varied results but through selection the best male was backcrossed with the original Cheese. Further to this, with a move to a more suitable location further backcrossing was carried out which helped to add to the hybrid vigour of the strain.Once some seeds had been produced and handed to colleagues in the industry who congratulated The Big Buddha on his work he began full commercial seed production, with an emphasis on testing viability, stability and germination rates of the seeds.

Big Buddha Seeds Bubble Cheese was originally developed by Big Buddha's British chum, Mr Cheese. By using an old school Bubblegum crossed with the original Exodus Cheese.This clone was the accidently crossed to a reversed Bubba Kush with the seeds resulting into the Bubble Cheese clone.Bubble Cheese is stout, single, fat headed and packed with all the qualities that make them such popular botanical speceimens.Parents: Bubble Gum Cheese ("mrcheese" cut) x Bubba Kush Reversed S1Flowering time: indoors 8 – 10 weeks outdoors beginning of November (Europe)Genetics: Mostly IndicaSensory experience: hubba bubba couchlock, super stoneSmell: Bubblicous with a kush kick!Taste: Bubble Gum / Kush like flavour