The  name has more to do with its lineage than taste.

It achieves its potency with an average THC composition of about 15% to 20%.

Breeder Big Buddha Seeds, who perfected a phenotype of parent strain Cheese, is credited with introducing one variety of Blue Cheese to the cannabis market.

The Netherlands-based operations Barney’s Farm and Royal Queen Seeds also produce and sell seeds for a distinct Blue Cheese variety.

Cured buds of Blue Cheese are large and have a very dense bud structure.

When fresh, Blue Cheese buds are difficult to break up by hand and typically require use of a grinder.

This strain has “bag appeal” in the form of its pungent aroma, flowers primarily have a fruity, berry smell, inherited from parent strain Blueberry.

Rounding out this sweetness is a tangy hint of cheese, which some have compared to musk or even rotten vegetables.

When flowers are combusted, the smoke is thick and lung-expanding, and can induce some serious coughing for users who take a big enough hit.

Once smokers get past this eye-watering, palate-tickling pungency, they’ll notice an entirely fruity blueberry taste on the exhale, absent of cheesy funk.

However, this strain can leave a musty, hash-like aftertaste that lingers in the mouth long after smoke has been exhaled

The sense of uplift makes it a popular option for social gatherings as well.

With such qualities to recommend it, it is unlikely to be as polarizing as its dairy counterpart.

Don’t be fooled, though — this is one strain of cannabis whose smell is unlikely to fly under the radar.