Cheesecloth is a loose-woven gauze-like cotton cloth used primarily in cheese making and cooking.
Cheesecloth is available in at least seven different grades, from open to extra-fine weave. Grades are distinguished by the number of threads per inch in each direction.
The primary use of cheesecloth is in some styles of cheesemaking, where it is used to remove whey from cheese curds, and to help hold the curds together as the cheese is formed. Cheesecloth is also used in straining stocks and custards, bundling herbs, making tofu, and thickening yogurt. Queso blanco and queso fresco are Spanish and Mexican cheeses that are made from whole milk using cheesecloth. Quark is a type of German unsalted cheese that is sometimes formed with cheesecloth. Paneer is a kind of Indian fresh cheese that is commonly made with cheesecloth.