My family has roots in Wisconsin, so my affinity for cheese comes naturally. Cheese curds, grilled cheese sandwiches, goat-cheese spread — if it’s cheesy, I’m easy. I even like the stinky French stuff like Camembert. But the stankiest cheese of all is from England, is grown indoors, and requires at least three weeks to cure.
UK Cheese became popular overseas in the ’90s, after a group of British growers going by the name of Exodus reportedly took a phenotype of Skunk #1 and bred it to pull out more creamy, sweet notes. Thanks to the strain’s unique flavor, it didn’t take long for UK Cheese to spread to Amsterdam, then America. Although it’s much easier to find the sweet, creamy funk of a Cheese strain now than it was thirty years ago, the original UK Cheese’s creative high has kept it on dispensary lineups.