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In the summer months in France I found a bit block of sweaty Gouda to be very good.
Left out in the sun, it leaks out all the oils and fats. Due to its consistency it stays on the hair well too.
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In reply to Post #28
So, sorry to bump this thread, but, Just out of interest.....Would Utilising or breaking down the fats of a decent cheese powder, ie, parmasan, blue cheese or perhaps a Danish Danbo powder via means of a decent Lipase be what is needed to get the best from these casein based ingredients Mark? These bein very high in attractive Glutamines, Lysine, essential fats and gustatory triggers.
An Interesting concept and one which seems to get forgotten about in a world full of AA,s and concerns of white paper reports. I would suspect that as these lower temps approach, animals and especially most wildlife at this time of year, like to source and store these highly stimulatory fats as energy sources inherently used for protein sparing.
I notice that you mentioned heat and trout pellets, namely scalding with hot water to bring about a more attractive signal or more palattable food, which i fully understand, yet goes against most of what we are led to believe in the terms of water and fats, ie polarity.( water and oils not supposed to mix, separation etc). Could you at least attempt to explain how it works please?
Thank you.
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In reply to Post #28
Interesting
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Two examples in far more simple terms. Cheese paste and trout pellet paste.
Both examples are more attractive to a carp, than in their natural state. In both cases, the original high fat item is processed, and made more far more soluble. A lump of cheese paste is more attractive than a lump of cheese, because underwater the cheese paste dissolves far faster than the fatty lump of cheese. The fish can detect it far easier. A lump of trout pellet paste is more attractive than a solid pellet, for exactly the same reasons. Solubility.
But there is a lot more going on than just those simple facts above, when you pour boiling water onto trout pellets to scald them. You are also unwittingly changing the structure of the fatty fish oils, that the pellets are coated with. Mixing them up with boiling water, and mixing them back in with the food content of the pellet itself… You are emulsifying them. You have now changed how that oil actually acts under the water. You have also unwittingly changed its attraction to a carp in a big way by putting it through this simple process.
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If anyone is interested here is a recipe for making processed cheese at home.
https://www.latimes.com/recipe/homemade-processed-cheese
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In reply to Post #24
I thought it resembled Newcastle brown ale……. 
Interesting stuff Mark…… 
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In reply to Post #24
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In reply to Post #22
Looks like a nice pint of Worthingtons 👍
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In reply to Post #22
Very nice pal.
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In reply to Post #21
It’s been ready for launch for almost 18 months. Unfortunately the clammer for our GPB2 during 2022 meant that we were always far to busy to release it. The GPB2 in part, is successful because of very similar lines of attraction, but utilising fish based fats instead of cheese/milk.
The cheese will be released this year. This is the liquid cure, which as well as the base mix, also both contain real cheese. Not synthetic chemical copies, but real high fat/strong tasting cheese, used in the human food chain. This has been made as soluble as possible in the photo, but our curing process emulsifies these fats far more. Utilising glycerin, similar to how the human gut breaks down the same fats inside our body. You could say we are pre digesting the fats, which makes them Uber water soluble. This is all incredibly attractive to carp.
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In reply to Post #20
Does my memory fail me or were you not developing a cheese boilie not long ago?
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In reply to Post #17
The cheese used in the Pepperami was a heavily processed liquified cheese, more akin to a sauce than a real lump of cheese. That’s why you got that haze. Similar to the type of cheese sauce they put on mega burgers or pizzas nowadays that comes from a bottle 😉. To make a cheese stay liquified, they add acids. It could be those organic acids they were in part attracted too as well
Much more soluble though than normal cheese, and that is also the key to success. Also incredibly highly processed and full of processed fat, but highly soluble (WINNER). Like most animals, carp love things which are not good for them.
This is all heavily connected to the piece I wrote about fats and their great attraction to carp once made soluble, Xmas 2021.
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In reply to Post #17
I’ve just realised we had the same conversation in a thread from 2020
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| | | mal | | Posts: 8986 |  | |
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In reply to Post #16
Got to get some quiet sometime Wayne
And less of the insults please - lefty indeed!
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In reply to Post #9
I remember hiding it in my rucksack so no one'else would get on it, an absolutely devastating bait. I've tried to re make it using different cheeses and spices with decent results but never the same. If you fancy a go, try and get a lump of cheddar and chuck it in the microwave until it just starts to melt then mix some spices in, and chuck it through a bait gun and chill in the fridge. You get that haze and bites but isn't quite as good.
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In reply to Post #11
Bloody hell Mal……. You actually go fishing……. 
I thought you was a just a crusty old lefty woke teacher…….. 
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In reply to Post #11
red leicester
Was a popular bait around me in the 80s, know a bloke who caught a few and it was his number 1 bait
Nothing was as good as PEK luncheon meat for me, 1oz Ardsley bomb, 14 inch mono hooklength, 2” hair, size 10 hook and an inch cube, great until the water cooled off 
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In reply to Post #1
Casein is the basis of cheese and that in itself has been included in a lot of good baits, as well as other milk proteins!
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| | | mal | | Posts: 8986 | | |
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In reply to Post #12
to both. Never leave for a water without them.
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As much as the dairylea cheese paste was great for crucians, for carping as a 'store cupboard' bait I much prefer luncheon meat and sweetcorn. It's rare that I don't have atleast one tin of sweetcorn in my bait bucket.
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| | | mal | | Posts: 8986 | | |
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In reply to Post #1
Edam is good as it is that bit more solid. Leave it to go past its usual best and get a bit stinky and it'll do well.
Cheddar, red leicester etc also good.
If you like your close in / margin fishing, a bit of brie on the hair or something with a bit of blue in it can be brilliant
A tub of dairylea to 'dip' your boilies in is another I've tried when casting further
Cracking bait
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In reply to Post #1
Cheese paste mixed with hot water and bread crumb is a cold water killer
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In reply to Post #5
I remember my old man getting wind of it being discontinued from somewhere, we went round half a dozen tescos and picked up around 500 sticks of it. Genuinely the best, most productive carp bait I’ve ever used in over 30 years of trying most things.
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A dairylea cheese triangle mushed into a paste with a slice of white bread makes a wonderful crucian bait... We used to catch dozens as youths on that, and it cost us nothing for a days fishing.
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In reply to Post #3
Babybel stays on if you leave the wrapping on 👍
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In reply to Post #3
You could put it in a small pva bag if you really want to use cheese.
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In reply to Post #2
I was gutted when I couldn’t get hold of this anymore, was genuinely a brilliant bait.
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In reply to Post #1
I used to use cubes of cheddar on the hair thirty odd years ago if I couldn't get luncheon meat, it worked well enough.
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In reply to Post #1
it's all down to convenience and cost I suppose. I imagine if margin fishing more anglers are prepared to try a wider variety of baits. If casting 100+ yards I would prefer something I know will stay on the hair, on the cast and in the water, that is less susceptible to nuisance fish.
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Cheesy pepperami was awesome, used to slowly dissolve and leave a cheesy haze.
Cheddar and cheese strings good but nothing like the pepperami
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The first lake I fished in Austria I used cubed Edam as bait and caught well , in fact outfished the boilie anglers by some way. Does anyone use cheese for a hook bait , I know cheese paste was popular years ago.
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