I`m was saying 2009ish but it was not long after bhudda won the 2006 cup with cheese that arjan femmed his cheese seeds which was a cheese cut crossed to afghani then feminised so feminised and an afghan in the mix makes it removed a bit from the original cut , After all this whatever ye wanna call it i`m sure the ORIGINAL cheese was took to the dam to make exodus cheese that greenhouse offers . This gh cheese here was not skunky or cheesy to me at all it had bubble round buds and not foxtaily like original cheese resembling more of a lime green afghan cross rather than a cheese cross.
Id say original cheese is max 18% but thats just my opinion and experience , never seen many skunk 1`s go past 20%
to be honest , this is 26% thats the 1st alarm bell its not original cheese, more
terpenes than thiols esters,
Its really identical to big bhuddas cheese as made by same company using same genetics .
I see you mention
Myrcene being dominant in the exodus cheese but look into
Humulene as overlooked within cheese and thats the real earthy woody and spice that can come from cheese , Its also known as alpha
Caryophyllene but named
Humulene after
Humulus lupulus a hops plant and can just be as hoppy(skunky) as
Myrcene. This is the earthy spicy cheese that took away your appetite lol very strong onset , other berry cheese would have you standing at fridge door for more food lol but just my opinion