anyone know the parentage an any info on uk exodus cheese iv found this below but have also found sum info sayin the original was never cloned an was flowerd an smoked an the only reason its famous is a phot of the original was taken as it didnt look like cannabis as it was nearly white and huge but this makes no sense as loads of us have clones from somethin thats not like any other strain so im baffled
The History of The Cheese by Big Buddha
The Cheese is a very unique plant, until now, available as clone form only, Originating, and still growing around the U.K and now, Holland, this 15 year old variety has been the leading dominant strain in the history of the underground British Indoor cannabis scene. I obtained this specimen three years ago, the person who gave this to me is a much respected person within the industry named Zorro, but I also did some more research and found out and spoke to some of the founders of the cheese and they told me about all about the cheese.
Background.
At around 88/89 these guys planted some skunk no1 and put the females outside, not knowing too much at the time they cloned off one particularly special plant which was named after by another mate “cheese” due to its all pervading stink.
Then around 90’ the guys started to go to the free parties put on by the Exodus collective based in Luton, meeting up with other growers and was soon sharing stories as well as knowledge, this was how we teamed up to grow the cheese at HAZ manor, the collectives housing co-op in Luton, Exodus were taking a lead role in fighting prohibition at that time and the manor was a persecution free zone, the manor inspired loads of people to start growing and cheese cuttings were flying out of the door for a few years!
(Source: cheesefarmer) Unique.
The Cheese is the number one strain in the U.K. its distinctive, Old School taste is unique to the cannabis world , when you smell the Cheese you will be drawn in by an array of fruity, musky, hash /skunk undertones people who tasted the Cheese will always remember the smell, Very odorous.
Grown indoors and outdoors this plant can finish in very respectable times, outdoors, expect a finish at the end of October/ start of Nov if planting outdoors please be wise with the planting spot because later on there will be a smell of terrific pot later on that season.
Indoors, the cheese will finish between 7 to 9 weeks (although I have some “cash croppers” who grow hydroponically and will cut down every 6 weeks!). My preference, in Bio, Soil, the plant will be lovely and ripe within 50 up to 65days depending on personal preference, as long as the conditions are good. I must also recommend using charcoal filters
and then they opened the menu and it was litearlly weed and bud, as in the names and prices and weights, it meant nothing, we just bought on names sake. picked some good ones, but i hear of people going to the dam to try specific buds, i didn't know there were, it was just weed man, got any weed, yeah man £10 man or whatno, none of this purple stick punge!
) for smoke. i knew what i'd grown and what it was, and suddenly my mate is gaffing off about how insane it is, calls it probably 20 different names in 10 drunken minutes and leaves me feeling a littel bit embarassed for him 
