Durban Cheese

Durban Cheese is a hybrid cross combining Durban Poison and Cheese. Known for cheese, pineapple, earthy aromatics.

In grower catalogs and dispensary menus, Durban Cheese is documented as a hybrid cross combining Durban Poison and Cheese. State lab records track Durban Cheese across 2 legal markets between 2017 and 2022, with a large share of tested flower batches originating from a single regional cultivator. Photoperiod cuts typically finish flowering in 8–10 weeks (~56–70 days) under indoor or greenhouse lighting.

Aroma and flavor

Jars of Durban Cheese are most often described as showing savory, aged cheese funk, tropical pineapple, earthy, soil-like depth and tart lemon peel. Chemotype data points to fresh, piney-floral terpinolene, earthy, herbal myrcene and bright, citrus-forward limonene as the primary aromatic drivers, with batch-to-batch variation depending on cultivation and curing.

Reported effects

Consumers commonly report a lifted, positive outlook, an active, energetic lift and an elevated, euphoric mood, making Durban Cheese a frequent pick for daytime sessions, creative work, or social settings. The most commonly noted downsides are dry mouth and nervousness if overconsumed.