Cheese Auto Seeds

Genetics & effects

Cheese Auto combines Critical × Cheese with autoflowering genetics in a compact, approachable format. Its reported balance is approximately 60% indica and 40% sativa. It is supplied as a feminised autoflower, making it a practical option for growers who prefer plants that begin flowering according to age rather than changes in the light cycle.

Indicative cannabinoid figures place THC at 15–20% and CBD at 0–1%, although natural variation, environment and cultivation choices can influence the final profile. Aromas and flavours may include distinctive cheese, earthy skunk, sweet wood and subtle citrus. Caryophyllene, myrcene and limonene are associated with its broad aromatic profile.

Experiences are subjective. Some people describe Cheese Auto as initially happy, uplifting or euphoric, followed by a more relaxed and settled feeling. Perception may vary considerably between individuals and harvests.

Explore autoflower seeds, high thc seeds, the New Zealand grow guide, and the planting calendar.

Explore autoflower seeds, high thc seeds, the New Zealand grow guide, and the planting calendar.

Growing in New Zealand

This variety may suit New Zealand growers seeking a relatively straightforward autoflower seed with a manageable structure. It is listed for temperate and hot, dry conditions. In the southern hemisphere, the main spring planting period is September–November, while seasonal outdoor harvest activity commonly falls between March and May.

Autoflowers move through their lifecycle quickly, so early momentum matters. Start with an airy, free-draining medium and avoid keeping young roots constantly wet. Stable conditions, moderate feeding and good airflow can help reduce risk from stress and mould. Actual timing, size and output will vary with local weather, planting date and grower experience.

Indoor

Indoors, Cheese Auto may reach up to 100 cm. Its moderate height can fit smaller rooms or tents, though enough vertical space should remain for lighting and air movement. A consistent lighting schedule, gentle airflow and careful moisture management are sensible priorities.

Listed indoor yields are up to 450 g/m² under favourable conditions. This is an indicative upper figure rather than an assured outcome. The flowering phase is typically listed at seven to eight weeks, with the complete seed-to-harvest lifecycle taking longer.

Outdoor

Outdoors, plants may reach up to 120 cm and produce up to 210 g per plant in favourable conditions. Choose a sunny, sheltered position with free-draining soil. In wetter parts of New Zealand, spacing plants well and keeping dense foliage dry can reduce mould risk. Containers offer flexibility when shelter is needed during heavy rain or strong winds.

Harvest

For spring-established outdoor plants, March–May is New Zealand’s usual seasonal harvest window, although autoflower timing depends strongly on sowing date. Rather than relying only on the calendar, assess flower maturity, aroma development and visible resin. Indoor plants can finish at other times of year because their environment is controlled. Expect a bold, savoury profile that may appeal to growers who consider classic cheese aromas a favourite.