Finding Funk: Unveiling the Chemical Complexity of Cheese Weed

Some cannabis cultivars hit with a sharp, savory punch and an unmistakable cheese-like aroma. The source of that funk has long been a chemical conundrum… until now.

“Cheese” may not be the first thing that comes to mind when you think of the flavor and aroma of cannabis, but those who have encountered cultivars from this lineage know the smell on contact. That tangy, funky intensity isn’t random. It comes down to uniquely cheesy compounds that set these profiles apart. For decades, no one knew exactly what created this distinct aroma. 

Now, we do.

In a recent collaboration¹ with 710 Labs and SepSolve Analytical Ltd, we aimed to prove, through advanced chemical analysis, that aroma variations in cannabis plants of the same lineage, grown in the same conditions, were driven by non-terpenoid compounds known as flavorants.² 

We succeeded. 

Our analysis confirmed that while terpenes were largely consistent, it was variations in flavorant content that were responsible for the differences in aroma, even across phenotypes. In the process, we also discovered several new flavorants responsible for the distinct smell of cheese weed!

Read on to discover the compounds responsible for this unique aroma, and what it means for the future of cheesy cannabis cultivars!

Want the heavy-duty data and chemical breakdowns? Get all the details in our white paper Finding Funk: Unveiling the Chemical Complexity of Cheese Weed.

Cheese Chronicles: The Son of Skunk

The origin of “cheese weed” begins with one of the most influential figures in cannabis history: David Paul Watson, aka Skunkman Sam. In the 1980s, he relocated to the Netherlands to escape the War on Drugs in the U.S., bringing his prized genetics, which included Skunk #1. While Skunk was beloved for its potency and pungency, its intense aroma made it difficult for growers to remain discreet. In response, Sam bred phenotypes of Skunk #1 with less noticeable aromas. 

While this did produce sweeter versions of the cultivar, it wasn’t until 1988 that the iconic Cheese aroma fully emerged from an unknown grower in Southeast England. This grower discovered a unique phenotype with an entirely new savory, cheesy smell that they shared throughout the UK underground. It eventually reached Exodus, a countercultural collective near London, and their Exodus Cheese was solidified as the quintessential “Cheese” cultivar.

Today, Cheese remains one of the most sought-after cannabis strains, with various cultivars like Blue Cheese and Chiesel continuing to offer that signature balance of sweet and savory. But what is it that makes these cultivars so undeniably cheesy?

As a cross between Cheese and Exodus Cheese, Super Cheese delights with subtle notes of sweet berries and satisfies with rich, dank earth for an exquisite balance of sweet, funky, and savory. The next era of exotic cannabis isn’t just about finding flavors, it’s about perfecting them.

The Experiment | How Did We Find the Funk?

We didn’t initially set out to search for cheesy cannabis aromatics, but that’s often the case with scientific studies. In an effort to answer one question, you discover something entirely unexpected along the way. That’s what happened here! 

We initially wanted to gain a deeper understanding of how the flavorant profiles of phenotypes differ and how they influence aroma profiles. To do that, we analyzed ice hash rosin extracts from five different phenotypes of Starburst 36. Cannabis is incredibly complex and has hundreds of flavorants, so we needed specific instruments capable of detecting low-concentration analytes.

To achieve this, we used two-dimensional gas chromatography coupled with time-of-flight mass spectrometry, flame ionization detection, and sulfur chemiluminescence detection (GCxGC–ToF–MS/FID/SCD). Ice hash rosin samples were ideal for these instruments due to their increased aromatic compounds by weight. Phew! Still with us?

We also conducted a sensory analysis by having participants evaluate samples using a questionnaire. Results from the human sensory panel were compared with our chemical analysis to validate chemical compositions and reveal specific low-concentration compounds (flavorants) that influence sensory perception.

The five samples had almost insignificant differences in their terpene profiles. Considering that they’re siblings, that generally makes sense. However, there were notable variations in the blind sensory responses, meaning the participants perceived noteworthy aromatic differences between the samples. Comparing their responses to our chemical analysis led to some very cheesy discoveries. 

The Discovery of Cheesy Cannabis Flavorants

Various online publications³ and community forums have proposed isovaleric acid (IA) as a key driver in the cheesy aroma of certain cannabis cultivars. However, this hasn’t been well-documented, and we haven’t once detected IA in any of the thousand samples we’ve tested. What we did detect, however, were several “cheesy” cannabis flavorants.

The brewing industry has been aware of free fatty acids OA (octanoic acid) and DA (decanoic acid) for quite some time, but this is the first time they’ve been identified as flavorants in cannabis flower. They have notable “cheesy” aromas and naturally occur in goat’s milk, cow’s milk, and tropical fats like coconut oil. Blue cheeses like Stilton or Roquefort often have high concentrations of free fatty acids like these.

While we first found these fatty acids in various cuts of Starburst 36, we wanted to confirm these findings. So, we investigated additional “cheesy” strains expecting to find significant levels of OA and DA. While running untargeted analysis on a cut of Thunderbird Cheese, we detected rare esters like senecioates and tiglates, as well as another saturated fatty acid with an opulent odorous nature.

Enter, HA (hexanoic acid).

Unlike OA and DA, hexanoic acid has a sharper, fouler, more pronounced cheese aroma that more closely resembles aged cheddar or even goat cheese. HA is often present alongside OA and DA, specifically in goat’s milk. 

These compounds are found in low concentrations and are incredibly difficult to detect. We weren’t even looking for them when we found them! Why is this important? This discovery, which never would have been possible without our use of 2-dimensional Gas Chromatography (GCxGC), is a testament to the importance of advanced analytical testing in cannabis cultivation (aka Chemotyping).

Cheesy Complimentary Chemistry

Discovering the key components of cheesy cannabis aromas is a big deal, but it also raises more questions. Part of that is due to the subjective nature of flavor and aroma. Even flavor categories like “sweet” and “cheese” can be subjective, which makes it difficult for consumers to agree on what makes something “high quality” or even simply “preferable.”

For example, sensory panelists indicated an overall liking for phenotypes SB-1 and SB-40, while SB-39 came in last place. The former samples had higher levels of tropicannasulfur compounds (TCSCs) and were noted as the fruitiest phenotypes, while SB-39 had funkier, cheesier descriptors. 

Does that mean consumers naturally prefer fruitier cultivars and will avoid cheesier ones? While you could make that argument, the unique combination of TCSCs and cheesy aroma compounds present in all samples suggests that the right level of TCSCs and sweeter compounds like esters can elevate the desirability of cheesy strains. Not convinced? Keep reading…

First, TCSCs are very penetrating so they take odor priority over other members of the aromatic ensemble. Put more simply, the more TCSCs a cultivar has, the less likely consumers are to detect any other aromas. Fruity sample SB-40, for example, did have OA and DA, but sensory panelists used minimal descriptors related to cheese due to its higher TCSC content.

Second, when we evaluated that cut of Thunderbird Cheese, we found those unique esters called tiglates which are sweeter and lend “berry” notes. While tiglates and senecioates have been identified in trace amounts in other samples, these concentrations were unique. The synergy between free fatty acids and fruity esters made this cut stand out and helped support an important idea:

Cannabis flavorants work in tandem to define exotic flavor profiles, and the delicate balance of these compounds is what ultimately defines a cultivar and determines how successful it will be.

The Future of Cheesy Cannabis Calls for a Funky Balancing Act

Much like a perfectly paired platter of cheese and fruit, it’s all about that precise balance of flavor compounds. This comparison is important! Think about the way a stinky cheese may, well… stink. After pairing it with the right fruit, however, it’s delicious! The combined perception between our tongues and our noses creates a collaborative sensory experience that’s greater than the sum of its parts.

This is also known as retronasal olfaction or backwards smelling, and it’s why dank cheese and fruit are so enjoyable together. It’s also why smoking or vaping can create a fundamentally different experience than simply taking a whiff of flower. Remember that our Starburst samples contained OA and DA, but it was the samples with optimal balances that were most well-liked. 

With this in mind, we believe the key to broadening consumer satisfaction is by finding that optimal balance of sweet and savory compounds. Determining that balance will take a LOT more research, but if it paves the way for a future where strains like Thunderbird Cheese are as commonplace as Tangie or GMO, we’re happy to keep at it.

Abstrax Tech | Advancing the Cannabis Industry Through Advanced Chemical Analysis

Every time we learn something new about cannabis, we realize just how much we DON’T know. Every answer leads to a new question, and the research cycle repeats. For example, is there an “optimal” harmony between cheese and fruit notes in cannabis? How can we use this information to help breeders cultivate cheesy cultivars that consumers love?

Questions like these keep us up at night! That’s why Abstrax Tech pioneers the research of cannabis flavor and aroma. We will continue to conduct industry-leading, peer-reviewed research on cannabis to push the industry forward with better education and collaboration. 

This is just the start! Want more of our cheesy findings? Get all the details in our white paper Finding Funk: Unveiling the Chemical Complexity of Cheese Weed.

This publication is dedicated to David Paul Watson, a legendary breeder, advocate, and cannabis icon, without whom the fabric of cannabis history would’ve been woven much differently. We tip our hat and give our thanks with respect and admiration.

1. Twinkle R. Paryani, Manuel E. Sosa, Michael F. Z. Page, Thomas J. Martin, Melissa V. Hearvy, Marcos A. Ojeda, Kevin A. Koby, Jonathan J. Grandy, Bradley G. Melshenker, Ian Skelly, and Iain W. H. Oswald. (2024). Nonterpenoid Chemical Diversity of Cannabis Phenotypes Predicts Differentiated Aroma Characteristics. ACS omega, 9(26), 27755-29071  https://pubs.acs.org/doi/epdf/10.1021/acsomega.4c03225 

2. Oswald, I. W. H., Paryani, T. R., Sosa, M. E., Ojeda, M. A., Altenbernd, M. R., Grandy, J. J., Shafer, N. S., Ngo, K., Peat, J. R., 3rd, Melshenker, B. G., Skelly, I., Koby, K. A., Page, M. F. Z., & Martin, T. J. (2023). Minor, Nonterpenoid Volatile Compounds Drive the Aroma Differences of Exotic Cannabis. ACS omega, 8(42), 39203–39216. https://doi.org/10.1021/acsomega.3c04496  

3. Wilhelm, J. (2020, July 28). Why do some cannabis strains smell like cheese?. Leafly. https://www.leafly.com/news/strains-products/why-do-some-cannabis-strains-smell-like-cheese 

Experience Cheesy Cannabis Aromatics!

SHOP Super Cheese

As a cross between Cheese and Exodus Cheese, Super Cheese is… well, cheesy. That’s just the start, though. Subtle notes of sweet berries and rich, dank earth give this cultivar the perfect balance of sweet, funky, and savory.