6 best cheesecloths for cooking for Making Soft Cheeses

There’s a special kind of pride that comes from turning a pail of fresh milk into a bowl of creamy, soft cheese. But there’s also a unique frustration in watching your delicate ricotta curds slip right through a flimsy, wide-weave cloth and wash down the drain. The right cheesecloth isn’t just a tool; it’s the critical barrier that separates a successful batch from a disappointing loss of yield.

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Choosing the Right Cloth for Soft Cheeses

When you’re making soft cheeses like chevre, fromage blanc, or even just thick strained yogurt, you’re dealing with incredibly fine, delicate curds. Unlike the firm curds of a cheddar, these can easily be lost. The primary job of your cloth is to hold onto every last bit of that goodness while allowing the whey to drain away cleanly and efficiently. A cloth that’s too porous will result in a gritty texture and a significantly smaller final product.

The weave of the cloth also dictates the final moisture content and texture of your cheese. A tighter weave allows for a slower, more controlled drain, which is essential for achieving a smooth, creamy consistency. A loose weave can let whey drain too quickly, or worse, get clogged with curds, creating pockets of moisture that prevent the cheese from draining evenly. This is why grabbing any old cloth from the store often leads to inconsistent and frustrating results.

Understanding Cheesecloth Grades: From 50 to 100

Cheesecloth is graded by its thread count, measured in threads per inch in each direction. The grades you’ll typically see range from Grade 10 (very open weave) to Grade 100 (extremely fine). For making soft cheeses, you should ignore anything below Grade 90. The lower grades, like 50 or 60, are better suited for straining stocks or bundling herbs, as their open weave will let fine cheese curds pass right through.

• Grade 50-60: This is a loose, single-weave cloth. It’s good for tasks where you need to strain out large solids, but it’s not suitable for fine curds. You’d have to use four or five layers, which becomes clumsy and inefficient.
• Grade 90: This is considered the "cheesemaker’s standard." It has a thread count of 44×36 threads per inch, creating a fine mesh that effectively captures delicate curds without clogging. It offers the perfect balance of drainage and retention for most soft cheeses.
• Grade 100 / Butter Muslin: This is the finest weave available. It provides an exceptionally slow drain, resulting in the creamiest, smoothest textures. It’s ideal for cream cheese, mascarpone, or for anyone aiming for a truly luxurious final product.

Plymor Grade 90 Cheesecloth: For Fine Curds

If you’re looking for the reliable, no-nonsense workhorse for your home dairy, this is it. Plymor’s Grade 90 cloth is a tightly woven, 100% cotton fabric that does exactly what it’s supposed to: hold onto your precious curds. It’s unbleached, so you don’t have to worry about introducing unwanted chemicals into your cheese, and its lint-free nature ensures a clean final product.

This cloth is for the hobby farmer who values consistency and performance above all else. You’re not paying for fancy packaging or an organic certification, you’re paying for a textile that works every single time. It’s durable enough to be washed and reused many times, making it a practical and economical choice. If you’re just getting serious about making soft cheeses and want the professional-standard tool without overthinking it, the Plymor Grade 90 is your starting point.

Olicity Organic Cotton Cloth: A Natural Choice

For many of us, a connection to our food source is why we do this work. If you’ve put in the effort to raise your animals on good pasture and use natural practices, it only makes sense to carry that ethos through to your kitchen tools. Olicity’s cheesecloth is made from GOTS-certified organic, unbleached cotton, ensuring your cheese only comes into contact with pure, natural fibers.

This is the cloth for the farmer who prioritizes a completely natural and organic process from start to finish. The Grade 90 weave is excellent for fine curds, and the knowledge that it’s free from pesticides and synthetic chemicals provides peace of mind. It’s a premium product with a purpose. If the integrity of your ingredients is non-negotiable, Olicity’s organic cloth is the right choice to honor your hard work.

Regency Wraps Cheesecloth: Durable, Reusable Pick

Regency Wraps has a long-standing reputation for quality, and their cheesecloth is no exception. Made from 100% cotton, this Grade 90 cloth is known for its exceptional durability. The edges are well-finished, which helps prevent fraying after repeated washings, a common failure point for lesser-quality cloths. This is a tool built for the long haul.

This is the perfect pick for the practical, frugal farmer who sees tools as a long-term investment. You don’t want to be buying new cheesecloth every few months; you want something that will stand up to boiling, scrubbing, and frequent use. While it may cost a bit more upfront, its longevity makes it more economical over time. If you value durability and want to buy a cloth that will last you season after season, Regency Wraps is the one.

Cheesecloth-by-the-Yard: Bulk for Big Batches

When you’re in the peak of milking season and making cheese several times a week, buying small, pre-cut packages of cheesecloth becomes both expensive and inefficient. Purchasing cheesecloth by the yard, or even by the bolt, is the most practical solution for anyone operating at a slightly larger scale. This allows you to cut custom sizes to fit your specific pots, colanders, and cheese molds perfectly.

This approach is for the committed cheesemaker who has moved beyond occasional batches. It’s for the farmer with a few milking goats or a family cow who needs to process several gallons of milk at a time. It gives you the flexibility to line a large bowl for a gallon of ricotta or cut a small square for a single chèvre log. If you’ve found your rhythm with cheesemaking and are ready to streamline your process and reduce costs, buying quality Grade 90 cloth in bulk is the smartest move you can make.

Country Trading Co. Butter Muslin: Ultra-Fine

Don’t let the name fool you; butter muslin is the ultimate tool for the soft cheese perfectionist. It is essentially an even finer, tighter weave than Grade 90 cheesecloth, sometimes referred to as Grade 100. This ultra-fine mesh provides the slowest, most gentle drain possible, which is the secret to achieving an exceptionally smooth, dense, and creamy texture in cheeses like mascarpone, cream cheese, or labneh.

This is not the cloth for your everyday ricotta. This is the upgrade for when you want to create something truly special. It’s for the artisan who obsesses over texture and wants to produce a cheese with a luxurious, almost velvety mouthfeel. Because it drains so slowly, it requires a bit more patience, but the results are unparalleled. If you’re aiming to produce the absolute highest quality soft cheeses and are willing to invest in the best possible texture, butter muslin is the answer.

AkoLiving Precut Squares: For Easy Handling

Time is often the most limited resource on a hobby farm. Sometimes, the small convenience of not having to find scissors and measure and cut a piece of cloth can make the difference between starting a batch of cheese or not. AkoLiving’s pre-cut, hemmed squares of Grade 90 cheesecloth are designed specifically for this reality. The sewn edges prevent fraying, extending their reusable life significantly.

This is the choice for the busy farmer, the weekend cheesemaker, or anyone who values convenience and efficiency. The pre-cut squares are perfectly sized for most small-batch recipes, eliminating a tedious step and making cleanup simpler. They are easy to wash, dry, and store neatly. If you find yourself putting off cheesemaking because the process feels too fussy, these pre-cut squares can help streamline your workflow and get you back to the rewarding part.

How to Properly Wash and Reuse Your Cheesecloth

A good cheesecloth is an investment, not a disposable item. With proper care, a quality cloth can last for dozens, if not hundreds, of uses. The key is to clean it immediately after use, before the milk solids have a chance to dry and harden within the fibers. Never use soap or detergent, as the residue can transfer to your next batch of cheese and introduce off-flavors or interfere with culture development.

First, rinse the cloth thoroughly in cold water to remove all the curd particles. Using hot water at this stage can actually cook the proteins into the fabric, making them nearly impossible to remove. Once rinsed, transfer the cloth to a pot of boiling water. Let it boil for about five minutes to sanitize it; you can add a splash of white vinegar or a pinch of baking soda to the water to help remove any lingering odors. Finally, wring it out carefully and hang it to air dry completely before storing.

Key Features to Look For and Cloth Alternatives

When you’re ready to buy, keep these three key features in mind. They are the deciding factors between a useful tool and a frustrating piece of fabric.

• Grade/Weave: For soft cheeses, Grade 90 is the minimum. Anything less is a waste of time and milk. For an even finer texture, consider Grade 100 or butter muslin.
• Material: Always choose 100% unbleached cotton. You don’t want bleach, dyes, or synthetic fibers like polyester leaching into your food.
• Reusability: Look for durable construction with well-finished or hemmed edges that resist fraying. A quality cloth should be a reusable tool, not a single-use product.

In a pinch, you do have alternatives in your kitchen. A clean, lint-free flour sack towel can work well, though it may drain more slowly than cheesecloth. A nut milk bag is another excellent option; it’s essentially a pre-sewn bag made of very fine mesh, which is easy to handle and hang. While these are great stand-ins, a dedicated cheesecloth designed for the task will almost always provide more consistent and reliable results.

Ultimately, the right cheesecloth is a small but powerful tool that respects the time and effort you put into raising your animals and producing good milk. Choosing the correct weave isn’t just about cheesemaking technique; it’s about honoring your ingredients from the pasture all the way to the plate. Make the right choice, and you’ll be rewarded with higher yields and creamier, more delicious cheese every time.