Cheesepaste

[Anderoo]

Last night I made up a batch of cheesepaste for this winter's chub fishing (extra mature cheddar, danish blue, some margarine to keep it soft and a little shortcrust pastry powder to hold it together). It has ended up a magnificent greeny colour, stunk the kitchen out and annoyed the girlfriend, so I have high hopes for it

 

I'll be giving it a go later today, if I can bear to touch it. I haven't been fishing for ages, I'm stupidly excited! It's now 10am and dusk already, so it may be a good day...

[MikeT]

Best of luck, old chap! I hope you get a seven pound chub!

[BoldBear]

Sounds like a good batch of Paste, best of luck with it although I don't think you will need luck.

 

We used to have good sport for chub on the Kennet when mixing iiquidised raw onion with our cheesepaste in the winter, I don't know if it still works though.

[Guest tigger]

Last night I made up a batch of cheesepaste for this winter's chub fishing (extra mature cheddar, danish blue, some margarine to keep it soft and a little shortcrust pastry powder to hold it together). It has ended up a magnificent greeny colour, stunk the kitchen out and annoyed the girlfriend, so I have high hopes for it

 

I'll be giving it a go later today, if I can bear to touch it. I haven't been fishing for ages, I'm stupidly excited! It's now 10am and dusk already, so it may be a good day...

 

 

 

 

Anderoo, have you got the recipie for your paste (quantities etc) ? I've always said I'll have a go at using cheese paste but I've never got round to making any. Also how do you store it and how long does it last ?

[Andy Macfarlane]

Simple Paste:

 

Take 2 slices of day old white bread and make a sandwich with the flavouring of your choice. I've used cheese, jam, marmalade, preserves, just tried mustard and it works well, meat spreads, fish pastes, Marmite, Bovril, honey, golden syrup, molasses, liquidised sweet corn etc. etc.

Put the sandwich in the blender and blitz at full speed until the sandwich has been broken down into a loose/dry-ish crumb.

 

Now add any other additives you wish to include. Not too much mind. A little squirt of Van Den Eynde ‘Liquid Corn' for instance goes a long way.

Check the crumb. It should be slightly moist to the touch and it should be forming a loose dough.

 

Now beat an egg and introduce that to you mixture a little at a time. Half an egg should be enough. The egg simply acts as a binder.

Now add any food colouring you wish. Red and yellow seem to be pretty universal.

 

Take the mixture and put it in a sandwich bag. Knot it and leave it somewhere warm overnight to 'mature'.

 

In the morning you should have a paste resembling play-dough. You should be able to mould it quite easily. Take a pinch and roll it on the palm of your hand. It should form a stiff ball without much fuss.

Stick it on a hook and cast.

 

Another paste tip:

 

Take the spring out of a push-button pen and cut it to the length of your chosen hook's shank. Slip the spring onto the hook-shank before tying your hook-length. The spring simply gives the paste something to mould onto, so you can happily cast without fear of the paste disintegrating, especially with long casts.

 

You can also attach a length of spring to the hook with a hair. Now you can fish a ball of paste without masking the hook, which makes it ideal for species known for blowing baits, like those fat, bloated carp things.

 

You can also mould paste round your weight, feeder, boilie...whatever. When you make a paste, try making up different sized offerings, mould some round your chosen weights etc. and then test them in cold water to time the breakdown rate. If you want the paste to last longer, add more oil to the mix. If you want the paste to break down immediately, just use egg as a binder. Different mixes will break down at different rates so it's worth experimenting.

 

If you have kids, get them involved too. Kids love 'play-dough' and you could keep them occupied while they make your lovely baits. Give them the sweet flavoured pastes and a few different dyes to make up and you can make the boring fish-flavoured baits.

 

[Guest tigger]

Thank's Andy. I wonder if you could use cheese powder ? Also I've heard of using cheese cake on your hook combined with the paste to bob it up a bit anyone know anything about that ?

Andy you've not said how long it lasts m8.

[Andy Macfarlane]

Hmm....in this weather....probably a good while. Keep it in the fridge and just warm up enough in your hand as you need. In the summer though, it doesn't last more than a few days before it starts to go really stanky but I just keep using it until the fish stop eating it. You know what fish are like. Look at bream and roach, they like stuff that's absolutely minging, so what seems horrible to us might be À la Carte fine-dining to them. I guess it also depends on what you put in your paste.

[SPSwallow]

Last night I made up a batch of cheesepaste for this winter's chub fishing (extra mature cheddar, danish blue, some margarine to keep it soft and a little shortcrust pastry powder to hold it together). It has ended up a magnificent greeny colour, stunk the kitchen out and annoyed the girlfriend, so I have high hopes for it

 

I'll be giving it a go later today, if I can bear to touch it. I haven't been fishing for ages, I'm stupidly excited! It's now 10am and dusk already, so it may be a good day...

 

Can you let me know how you get on. I'm thinking about getting a day ticket for the waveney targeting chub and i have some xmas cheese in the fridge( mature cheddar, stilton etc)thast i'm trying to smuggle out. Could do with a good recipe. Sory about the grammer, just come back from the pub

[Guest tigger]

Hmm....in this weather....probably a good while. Keep it in the fridge and just warm up enough in your hand as you need. In the summer though, it doesn't last more than a few days before it starts to go really stanky but I just keep using it until the fish stop eating it. You know what fish are like. Look at bream and roach, they like stuff that's absolutely minging, so what seems horrible to us might be À la Carte fine-dining to them. I guess it also depends on what you put in your paste.

 

 

I wonder why no one just uses cheese on it's own, maybe some soft light coloured stuff ?

[ayjay]

I wonder why no one just uses cheese on it's own, maybe some soft light coloured stuff ?

 

I do!

 

I use cheesepaste a lot in wintertime, probably the best I've ever used is equal quantities of Red Leicester and Dolce Latte, nothing else.

 

 

My usual mix is cheddar, Danish blue and shortcrust pastry, once I make a batch of that I return it to the fridge after a session and just keep adding to it through the winter as necessary.

 

 

Any paste using eggs,bread, trout pellet or other additives is likely to go off at some stage, (doesn't mean the chub won't eat it of course).