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Cheese paste recipe
- Thread starter Ben Jennings
- Start date
Not that particular brand but always in cheese paste. Makes a useful general additive in boilies and meat.
Cheers
Bob
Going to make my first cheese paste today and use it 'to devastating effect'
on Sunday and Monday, so I'll let you know how I get on. 
Best of luck Mike and welcome back to BFW.Going to make my first cheese paste today and use it 'to devastating effect'
Cheers
Bob
Cheers Bob.
Alex Warren
Senior Member & Supporter
I mostly use liquidised bread in my cheese paste mixes, in my experience it gives you a bit more control over the eventual pliability. I always judge this once it’s been in the fridge for a while - that’s how it’s going to behave when it’s been in 5c water, the conditions when I use it for Chub. If I was looking to use it now, it’s be looking how it behaved at a cool room temp, with the Hants Avon apparently almost 16c this morning. If you’re hair rigging round a cork ball, which can be a good tactic, consistency isn’t as much of an issue. But I’d imagine the softer the paste, the quicker the flavour leakage.