Critical Cheese is a real delicacy accessible to all. Responding so well to all growing methods and being so vigorous, she’s very easy to grow. However, it is in SCROG and SOG that she shows her full potential indoors or in warm, temperate climates or in greenhouses outdoors. She’s not fond of humid climates and, despite knowing how to cope with them, you’d better watch her closely. While only 55-60 days are necessary for her to flower indoors, she’ll be ready for harvest at the end of September/beginning of October outdoors. In either case, you’ll get very generous crops. A word of caution, though: during the last weeks of the flowering, she gives off a very intense aroma that may require the use of anti-odour filters to be neutralised.