Released in 2011 by Kannabia Seeds, a Spanish seed bank, the hybrid strain named Queso is Cheese in the Spanish language. A fitting name since it is descended from the well known UK Cheese - a strain Kannabia decided to continue to breed after it's success in the British market. They received a clone from some British travelers in the 1990s, which according to the travelers was a clone of a mother that was selected for its particularly intense Cheese smells and flavors. To increase the plants lower yields they crossed it with Mazar-i-Sharif and then crossed the resulting plant back with the original Cheese clone.
Much akin to the Cheese it comes from, Queso provides powerful bodily effects that is coupled with some mood elevation but lacks a real head high. This makes it potent medication for pain relief, stress, anxiety and insomnia. The strain can also calm nausea and increase a user's appetite.
Kannabia recommends this strain to growers of any level, stating that as long as the plants are not over fertilized growers are nearly guaranteed a good harvest. Queso requires at least seven weeks but for the best yield it should be given a full eight. Outdoors the strain will be ready in the first week of October. During the final week of flowering, Kannabia suggests washing the roots to preserve the flavor the strain is known for.
I Smoked some of this stuff and it literally smelled like poop.