Hi all, it’s been a while!
Been getting back to preparing for a grow and have been thinking about the cheese again.
Having looked across many boards, looking at various cheese strains being grown on other sites, and seeing the selection out there, I have had some thoughts on this coveted trait.
After having seen various grows of strains that had cheese in the lineage, and having grown black cheese myself, I’m noticing that the real cheddary phenotype does not pop up all the time.
For example, when growing the black cheese, there was not really even a hint of it while growing. Plus a few years back when I grew out some kaliman gear, the viney shape of the exodus ancestor was right, but I got a much more caramel smelling bud.
This leads me to think that this trait may be very recessive.
Think about it: if the story of the Skunk #1 seed found by the exodus collective is true, this would mean that the most stable and influential strain in the 20th century threw out a probably one in a hundred thousand mutation.
Given as well that the original exodus cut is said to be resistant to reversal, my thoughts are that this is a very rare genetic mutation.
From what I gather, the real cheese was passed around the UK in clone form for years, with notable cuts being known as “the bright side cut” and “suicide cut”. While I have not had the chance to grow out the original big buddha family farms cheese, this seems to have been the most worked line that had retained that characteristic.
While I am sure that the real stinker is out there (and it seems to once in a while show its face in kinda unrelated lines), I think another line breeding project, similar to what Milo did, is need in order to stabilize this thing.
Have you had a real strong cheese pop up?
Might I be on to something or totally off base?
What are your thoughts, overgrow? 
