I've used,with success Stilton straight on the hook a big lump moulded on to a size 6 Also, I'm told canadian cheddar moulded on the hook is good, I'll try it this winter.
Still find a piece of flake or a lob hard to beat.
4ozs frozen shortcrust pastry (from supermarket) 4ozs blue cheese and 4ozs strong cheddar cheese . Let the pastry thaw out and grate the cheddar cheese, when you've done that just mix it all together until you get a nice paste.
half a teaspoon of garlic paste can be added to give an extra kick
Don't worry about my post above. I tried Eddie's recipe on Sunday afternoon on the Ribble (just put a blob of paste on a Size 12 hook) and caught a beautiful Chub, the best I've ever caught. I don't weigh fish but it was at least 18" long and a very deep and solid fish with beautiful colouring (the sort the Ribble is rightly famous for).
All you need is a farmhouse loaf that has been let to go a bit stale for a couple of days. Use at least a size 6 hook and put a shot about 1 inch from the hook. Put the hook in crust side of a fare piece of the bread and out again crust side. The bread will pop up nicely.
I have also found that a bit of processed cheese smeared on the crust works well.
An if you are really into chub fishing, get a copy of Tony Miles book: "Search for Big Chub".
I put 4 oz of frozen short crust in the freezer over night with a teaspoon of garlic paste mixed in. Then in the morning I added some Danish Blue and some red stuff the wife had! The latter was coarsley grated while the Blue just crumbled in.
I catapulted in a few free offerings now and again. Didn't get too many offers apart from the one that counted!
NB there's quite a discussion going on the Coarse Forum re Autumn/Winter chub at the moment.