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Cheese Paste Recipes

  • Thread starter Deleted member 3320
  • Start date
The hook bait company are hit & miss anyway. I've ordered from then on more than one occasion but takes ages to get your stuff even after several emails It has always arrived but took about 6 weeks.
 
IMHO cheesepaste should be exactly that - cheesepaste. No added bread or pastry for me. Just a simple 50/50 mix of mature cheddar and double gloucester. I normally add a bit of garlic eo or chinese stir fry oil. Sometimes I'll add a bit of betaine hcl.
 
Neil Smart said:
Made some 2 years ago and left it in freezer, its minging, but the wife thinks its disgusting, so it has to be perfect. Cheddar, blue cheese, puff pastry does it for me.
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Yep, simple as this. Buy any ready-roll pastry, mix in any softened left-over cheese, as strong as possible with some blue in it, plus garlic powder, salt. If too soft add crumb. Takes me about 3 minutes to make a few months' worth.

As I fish it with crumb anyway I've always got crumb handy. As someone said above, too stiff is rarely an issue.

Will be making a batch this av for a week on the Severn tomorrow - just my luck that the wind goes northerly as we arrive and stays northerly. So it's chub and perch all week I hope.

I've always got some left-over feta cheese which is not at all suitable for cheesepaste, but it does make a nice stinky semi-solution which keep frozen in small bottles and I often put in with my liquidised bread. In the winter I'm a big fan of prepping swims an hour or two in advance with a handful of liquidised bread and a few small blobs of cheesepaste. I'll do that for say 6-10 swims at 3pm, then from 4-7pm at this time of year fish each swim for only 15-20 mins each, upstream to down of course. Had some of my best chub that way (but to be honest this coming week I'll be doing more chub fishing than I have in total for the last 3-4 years so I may be a bit rusty).
 
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I love the overengineered way.

I'll roll my own cheesy boilies in a HNV way with proper cheese and after the drying period I'll blitz some up in a food processor and turn into a paste wrap.

To make it hookable could add some plain flour before the water.
 
I use the pastry method. Tried it with bread but have had better results with the pastry way. Big block of cheddar, loads of stinky cheese. Salt and garlic paste.
 
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