cheese paste
- Thread starter BIGMAN
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Mr Cholmondeley-Corker (PaSC)
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Vinnie
Type 'cheese paste' onto the forum search and it will lead you to loads of recipes and ideas.
Type 'cheese paste' onto the forum search and it will lead you to loads of recipes and ideas.
Lee Davies 3
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125 grammes of Stilton (grated)
125 grammes of Mature Cheddar (grated)
1 x egg
1 x your favourite groundbait
This is one really smelly and potentriver bait.
Bang the egg (without the shell lol ) in a blender
Add your grated Stilton and mature cheddar in with the egg and blend until you get a smooth gooey mess. Dont leave ANY lumps in the mix @ all !!!
Once that smelly and messy job is done, take all the mix out of the blender and place into a mixing bowl.
Simply add your selected dry groundbait into the mix and stir it all together until you get the consistancy you require.
Tight lines
Lee
125 grammes of Mature Cheddar (grated)
1 x egg
1 x your favourite groundbait
This is one really smelly and potentriver bait.
Bang the egg (without the shell lol ) in a blender
Add your grated Stilton and mature cheddar in with the egg and blend until you get a smooth gooey mess. Dont leave ANY lumps in the mix @ all !!!
Once that smelly and messy job is done, take all the mix out of the blender and place into a mixing bowl.
Simply add your selected dry groundbait into the mix and stir it all together until you get the consistancy you require.
Tight lines
Lee
Gary Dolman
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I wouldn't bother freezing after each trip, just keep it in a plastic airtight box. The more it matures the better the chub like it, it may take a little washing off your hands though
marie marling
Well-known member
I agree with gary BIGMAN check the winter chubbing thread for more on cheese paste /forum/smilies/smile_smiley.gif
brendan the dictionary man999
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Get a loaf and leave it in the fridge for about 3 weeks so that its stale dont worry if it has the odd bit off mould . Then blend the loaf leaving the crusts on . Put all this to one side and then blend 1 lb off danish blue cheese ( you can use mature chedder or mix the both off them ) Then add about half the crumb and mix it togather untill you fet the consistancy you like if its to soft add a bit more crumb if its to hard add abit off veg oil . then leave it for a couple off weeks somewhere out off the way ( garage shed ) dont worry if it goes mouldy just kneed it back into it . I like to make quite alot up at once as it gets better the longer you have it and if you wont to freeze it its no problem
