Cheeses 149-156, a Tasting Flight, oh my!
Hello cheese lovers! I left a bit to explore other dishes, but over Christmas my husband gave me a $ 50 gift certificate for cheese, and yesterday I decided to see what we can get for 50 $ in Vancouver. I present to you the very first tasting flight "My Cheese Blog". Here is a […]

Hello cheese lovers!

I left a bit to explore other dishes, but over Christmas my husband gave me a $ 50 gift certificate for cheese, and yesterday I decided to see what we can get for 50 $ in Vancouver.

I present to you the very first tasting flight "My Cheese Blog".


Here is a summary of each cheese and my impressions, and all before 6 am!

Livarot (France)


I've wanted to review this cheese for over a year, and boy, would I have liked to try this one sooner, it's a gem. Livorot is an AOC washed rind cheese from Normandy, France, made from pasteurized cow's milk. This one is a stench! It's meaty, asparagus (is that a word?), Chewy and sticky, creamy and gooey. The dough is light with small eyes, the crust is yellow / orange and sticky. There is a slight crackle of salt crystals in the crust. This cheese is amazing, so good! I just want to eat it all day. Wow!

Pain D'Ange (France)


I think it means "Angel of bread?" Does that mean it's supposed to be eaten with bread, like a raclette? I really can't know more about this cheese, but that's okay because I'm not there at all. It's too soft, lifeless and floppy. It lacks salt, and is a little tasteless, it's almost sweet. I don't understand, I feel like I'm missing something with this cheese. I can't win them all.

Landana Gouda Blue Cow-bio, Holland)


I had been looking for a cheese like this for a long time: the child in love with blue and Gouda, perfect! It is a beautiful cheese, large and strong with a wax rind, crossed with blue. It doesn't read me like a gouda, it's more like a structured blue and rather soft for a blue. It has a surprisingly creamy texture, and unlike many bruises, it's not too salty or too much in your face - it's quite relaxing.

Fromagerie La Tomme des Joyeaux (Quebec)


It is an unpasteurized cow's cheese from Quebec. It is a nice cheese with a nice yellow paste and a dark brown rind. The taste is, well - 'farmer', you can really taste the terroir of the field, and I like it. It is a cheese with an authentic taste. It reminds me of Tomme de Savoie. It is a fleshy, soft cheese that melts in the mouth. Sweet with hints of sweet grass.

The Religious (Quebec)


The Nun, is a thermalized organic cow cheese from Central Quebec. It was created in 2012 by Fromagerie Presbytere for the 125th anniversary of Sainte Elizabeth-de-Werwick where the cheese maker is located. The term Religious (Nun) refers to the cheese crust that forms at the bottom of the fondue pot or the well toasted crust around the half wheel used for the raclette. It is a beautiful large cheese, with medium sized eyes in paste. It's very chewy and slightly rubbery, I can barely taste it, mind you, it's a raclette fondue, and I eat it straight, so it's not fair… let's try it fondue… oh! Much better! Melt this one, it's just awesome, gooey and creamy, mmm.

Queso by Cabre al Romero (Spain)


It is a pasteurized goat cheese from Castile-la-Mancha, aged for four months and covered with rosemary. Goat cheese AND Rosemary, together, as it should be. It's tasty, with a nice texture and a nice touch of rosemary, pleasant and mellow, very sweet but delicious, well balanced. While it technically cheats by adding extra flavor, I'll forget it for this one, well done.

Mannoir (Quebec) which, I believe, is the Tomme du Manoir Affines au Cidre de Pommes


This one is a bit of a mystery. It's a cheese made from pasteurized cow's milk, but I can't find any reference to a “Mannoir” from Quebec, yet there is a Tomme du Manoir Affines au Cidre de Pommes - which looks a lot like my mystery cheese, so let's- y. I first tried this cheese straight away, and again, I didn't care. Then it occurred to me that it was probably a raclette, so I melted it, and presto, delicious! There is a little lesson there, if a cheese seems strange to you, melt it, maybe you eat it wrong. If it is Apple Cider, it was finished in apple cider which explains the sweet note - not bad when melted, do NOT eat this one cold.

Black Mountain Cheddar (Wales)

This beautiful cheese is made from pasteurized cow's milk by the Coombe Castle company. It is named after the Welsh mountain range where it is produced from Welsh cheddar cheese, white wine, garlic and herbs. This one is cheating, clearly it has onions, herbs, and garlic - and I didn't notice it until it was too late. Another very nice, surprisingly soft dough for a "cheddar", nice balance, with a nice onion tone, a nice cheese.


There you go, 8 cheeses in 8 minutes - have a good weekend, see you soon!

If you’re aching for a genuinely pungent marijuana strain, look no further than Cheese. It is believed to have been created in England in the 1980s and is a cross of a Skunk #1 phenotype and an Afghani indica. Buddha Seeds is a seller known for its outstanding Cheese strain which has among the best genetics of any available on the market. The grower uses old cheese genetics along with the Afghani indica.

Cheese is an indica dominant ( plus de la moitié ) hybrid with a THC content of up to 20%, and a CBD level of approximately 1%. When you use Cheese, it is the indica genetics that are the most voyant as you feel calm and relaxed within seconds of using it. Cheese is also known for making you feel happy and giggly. Occasionally, users may feel creative and if this happens to you, be quick to complete your tasks because ultimately, the high envelops your body, and couch-lock ensues.

For many marijuana strains, the answer is outdoors, and Cheese is no different. You can only grow it outside if you live in a warm and humid climate. It is one of the easiest strains to grow and is a great starting option for novices. Cheese is generally very resistant to mold and pests, and when grown outside it is ready for harvest in mid-October. It yields up to 21 ounces per plant.

Cheese is even easier to grow indoors because you can control the temperature which should be between 70- and 80-degrees Fahrenheit during lights on, and no more than 15-20 degrees lower during lights off. Its flowering time is 8-9 weeks, and indoor Cheese can yield around 14 ounces of bud per square meter.

As Cheese is best grown indoors, it makes sense to discuss the topic of cannabis gardens for the home. Unless you are a commercial grower, there is no need to spend more than a grand on a grow tent. As long as you real in a state where marijuana cultivation is legal, you can purchase what you need on Amazon !

If you only want to grow a couple of plants, a 2 x 2 x 4 foot grow tent is ideal. There happens to be numerous grow tents fitting these dimensions for under $60. Once you add in the cost of a hydrometer

The larger the grow tent, the more you’ll need to spend on better and more powerful fans, lights, and other items. There are 5 x 4 x 6-foot tents available for under $200. However, you will have to pay hundreds of dollars to get the best lighting so the total could run to almost $1, 000. On the plus side, you would only need to grow more than five ounces a year to justify the cost ( depending on where you live ), but only if you discount the time you spend on your garden.

Depending on what you’re trying to achieve regarding yield, setting up the space is as easy as placing a small grow tent in a closet. If you’re a first-time grower, we recommend starting small because it is less expensive and time-consuming. Also, it is far easier to monitor two plants than twelve.

Even though you will doubtless put heart and soul into your project, new cannabis growers will inevitably lose a few plants to disease and pests. When designing your grow space, take into account lighting, fans, ducting, and growing medium. As a marijuana plant can triple in size by the time it reaches the early flowering stage, make sure there is lots of room left for you to work.

Ideally, you will have a tent, closet, or cabinet because you can check and feed your plants by taking them out, and return them when you’re done. Make sure your grow room doesn’t have any light leaks. If your plants are exposed to light when they are supposed to be in complete darkness, they could become confused, and this will negatively impact your grow.

As an indoor grower, the quality and quantity of light in the grow room has an enormous impact on how your plants will turn out. High-Intensity Discharge ( HID ) lights are used by a high percentage of growers because they are efficient and offer value for money. While LED lights are far more efficace, it can cost up to ten times as much for LEDs as an equivalent HID setup.

Metal Halide ( MH ) and High-Pressure Sodium ( HPS ) lights are the most common HID light variety. MH lights are best during the vegetative stage, while HPS is better for flowering. If you purchase HID lights, you need a ballast. Magnetic ballasts are relatively inexpensive, but high-quality digital variantes are a better option.

Fluorescent grow lights are a viable option for a very small grow room. They are up to 30% less efficace than HIDs, but they are less expensive and don’t need a cooling system. LED lights come in various packages ranging from shoddy garbage to outstanding full-spectrum possibilités. They are by far the most expensive option but they last longer, create less heat and use less electricity. There are also induction lights which are to find, expensive, and old-fashioned.

Fans are an essential aspect of any grow garden; Your Cheese strain won’t grow well without them ! Remember, your plants need CO2 to go through the process of photosynthesis effectively. When you place an exhaust fan near the top of your grow room, it removes warmer air and ensures the room’s temperature remains at optimum levels.

If you’re aching for a genuinely pungent marijuana strain, look no further than Cheese. It is believed to have been created in England in the 1980s and is a cross of a Skunk #1 phenotype and an Afghani indica. Buddha Seeds is a seller known for its outstanding Cheese strain which has among the best genetics of any available on the market. The grower uses old cheese genetics along with the Afghani indica.

Your lighting system will dictate the genres of fou you purchase. For instance, you will need at least one grande fou, or several medium-sized ones if you use an HID system because it produces a lot of heat. If you’re unsure as to the type of passioné you need, set up your lights in the grow room before starting your grow, and turn them on. Leave them on for a few hours and analyze how they affect the room.

As we mentioned above, Cheese is an génial beginner’s strain, and you can make things even easier with automation. Even in a beginner’s setup, you will benefit from a 24-hour timer for the light and an adjustable thermostat switch for your amateur ou amatrice system. When your plants are in the vegetative stage, they need at least 18 hours of light per day.

Once you believe the plants are ready to bloom, it is time to intensité them into flowering with a 12-12 light-dark cycle. As you need to switch the lights on and off at the same time each day, a timer is an essential purchase. A thermostat switch is also an excellent option because you can set the maximum desired temperature and plug it into your exhaust amateur ou amatrice.

Once the temperature hits the pre-set level, your fan switches on automatically to reduce the temperature by a few degrees. As well as keeping the grow room temperature in check, it also saves energy.

As Cheese is an indica, it errs towards the bushy side when you grow it. As a result, there is a risk of your crop developing bud rot or mold if exposed to abusive moisture. It is also important to consider trimming and pruning the plant if necessary. You can control the way in which Cheese grows by adopting the Screen of Green training method.

It is a simple low-stress training ( LST ) technique which involves using a screen. While the common LST method involves tying down the plant, SCROG requires a little patience. You use a screen to keep the plants in check. When the branches grow through the holes in the screen, tuck the branches back down. If you get it right, your plants should produce several colas instead of a single main one.

tera be honest, Cheese grows well using either one. Soil is the traditional option and has been used successfully for thousands of years. As a beginner, it is okay to purchase premium-grade potting soil as long as there isn’t any chemical fertilizer inside it. Organic ‘super’ soil is among the best alternatives money can buy. Once you learn more about soil, you can create your own using materials including worm castings, bat guano, and wood ash.

Hydroponic growing involves using something other than soil as a growing medium. Popular options include Rockwool and coco coir. If you use a hydroponic system, you are in complete control of your crop’s nutrient intake; not an ideal scenario for a novice grower.

You have to feed your plants a concentrated solution of mineral salt nutrients. Your Cheese plants will absorb the food faster than if you use soil which means quicker growth and greater yields. On the downside, you have to precise with this method of feeding because nutrient burn is possible.

There is also a slight difference in ideal pH levels for soil and hydroponics. Typically, when you grow any marijuana strain in soil, you need to keep the pH between 6. 0 and 6. 8. Hydroponically grown weed responds better to slightly more acidic conditions and has a broad range of 5. 5 to 6. 5. However, you will get better results if you keep the pH between 5. 5 and 5. 8.

Overall, Cheese doesn’t have any special feeding requirements. Focus on providing plenty of Nitrogen during the vegetative stage and reduce it in flowering. Other essential nutrients include Phosphorus, Potassium, Copper, Iron, Magnesium, Calcium, Manganese, and Sulfur.


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