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What Is Cheesecloth? The Complete Guide to Grades, Uses & Where to Buy
by:
Mary's Kitchen Towels Team
|
Updated March 2026
In This Guide
Cheesecloth is one of those kitchen tools that most people have heard of but fewer actually understand. Is it the open gauzy fabric at the grocery store? The tighter cloth used in professional kitchens? Something you can substitute with a dish towel? The answer depends entirely on the grade — and buying the wrong grade is the most common mistake.
This guide covers everything: what cheesecloth actually is, how the grades work, every practical use in the kitchen, where to find it, what to use when you can't, and how to clean and reuse it. We've supplied cheesecloth and kitchen textiles to professional kitchens, food producers, and home cooks since 2006 — this is the guide we wish existed when people called us asking which one to buy.
What Is Cheesecloth?
Cheesecloth is a 100% cotton, loose-weave gauze fabric originally developed for cheesemaking — specifically for draining liquid whey from solid cheese curds, and for wrapping pressed cheese wheels as they aged. The open weave allows liquid to pass through while holding solids back, which is exactly what separating curds from whey requires.
The same properties that make it useful for cheesemaking — breathable, food-safe, lint-free when high-quality, and available in a range of weave densities — make it useful across a wide range of kitchen tasks. Today cheesecloth is used for straining stocks, basting turkey, making nut milk, bundling herbs, straining yogurt, making ghee, covering fermentation jars, and dozens of other culinary applications.
The key thing to understand before buying
Not all cheesecloth is the same — the grade (weave density) determines everything about its performance. The thin, open-weave cheesecloth sold in most grocery stores is Grade 40 or lower — fine for casual use but not suitable for serious cheesemaking or repeated use. Grade 90 is a fundamentally different product: tighter weave, more durable, reusable, and worth buying in quantity.
Cheesecloth Grades Explained
Cheesecloth is sold in grades from 10 to 90. The grade reflects the number of threads woven per square inch — higher grade means tighter weave, finer filtration, more durability, and better reusability. Here's how the grades compare:
| Grade | Thread Count | Weave | Best For | Reusable? |
|---|---|---|---|---|
| Grade 10 | 20×12 per sq in | Very open | Halloween decorations, rustic draping, crafts | No |
| Grade 40 | ~24×20 per sq in | Open | Basic straining, grocery store standard | Rarely |
| Grade 50 | ~28×24 per sq in | Medium | General kitchen straining, yogurt | Sometimes |
| Grade 90 ★ | 44×36 per sq in | Ultra-fine | Cheesemaking, professional kitchens, all culinary uses | Yes — 5–10+ times |
The Grade 90 row is highlighted because it's the only one worth buying if your purpose is food production or serious kitchen use. Everything below Grade 90 is either single-use or requires multiple layers to achieve the same filtration — which defeats the cost efficiency of buying cheaper cheesecloth.
We carry Grade 90 unbleached cheesecloth in bulk — 36 square feet per unit, wholesale pricing down to $3.49 each.
10 Ways to Use Cheesecloth in the Kitchen
Cheesecloth handles more kitchen tasks than most people realize. Customers regularly ask us about uses beyond the obvious ones — ghee making, fermentation covers, and jam straining come up often. Here are the ten most practical applications:
1
Cheese Making
The original use — draining whey from curds and wrapping pressed wheels as they age. Grade 90's fine mesh holds curds firmly while whey drains cleanly through the weave.
2
Straining Stocks & Broths
Line a sieve with cheesecloth to produce crystal-clear stock. Catches fine particles a mesh strainer misses — essential for consommé and refined sauces.
3
Basting Turkey & Poultry
Drape butter-soaked cheesecloth over your turkey. It self-bastes as fat releases from the cloth — producing even browning without constant attention throughout the roast.
4
Nut Milk & Cold Brew
Strain almond milk, oat milk, and cold brew coffee cleanly. Grade 90's fine weave captures pulp in a single pass — no double-straining required.
5
Greek Yogurt & Labneh
Line a colander, add plain yogurt, refrigerate. Strain 4 hours for Greek yogurt, 24–48 hours for thick labneh. Fine mesh prevents any curd loss.
6
Making Ghee
Strain clarified butter through cheesecloth to remove milk solids after simmering. Grade 90 catches all solids cleanly in a single pass, producing pure, shelf-stable ghee.
7
Jam & Jelly Straining
Suspend cheesecloth over a bowl and let cooked fruit drain overnight for clear jelly. No pressing — letting it drain on its own produces the clearest result without clouding the liquid.
8
Fermentation Covers
Secure over fermentation jars (kombucha, sourdough starter, vinegar) with a rubber band. Allows airflow and gas release while keeping out dust, insects, and contaminants.
9
Herbs & Spice Bundles
Tie whole herbs and spices into a bouquet garni with kitchen twine. Infuses flavor into soups and braises — pull and discard cleanly at the end without fishing for bay leaves.
10
Covering Food Outdoors
Drape over dishes at outdoor gatherings to protect from insects while allowing airflow. Doesn't trap heat the way plastic wrap does — practical for buffets and picnics.
How to Use Cheesecloth for Turkey Basting
The cheesecloth turkey method is a classic professional technique that produces reliably moist, evenly browned birds without constant basting. Soak a large piece of Grade 90 cheesecloth in a mixture of melted butter and white wine, drape it over the breast and legs before roasting, and baste the cloth itself every 30–40 minutes. The fat soaks into the cotton and releases slowly as heat rises, continuously basting the bird throughout the cook. Remove the cloth for the last 30 minutes to crisp the skin.
Martha Stewart's butter-wine cheesecloth turkey method is one of the most widely referenced versions of this technique. The same principle applies to chicken breasts and other lean poultry cuts prone to drying out.
Cheesecloth for Cheese Making
Cheesemaking requires two distinct uses of cheesecloth: draining whey and wrapping pressed wheels. For draining, the cheesecloth is laid into a colander or mold and the warm curds are ladled in — the open weave allows whey to drain while the cotton holds the curds. For pressing and aging, the cheese is wrapped tightly in cheesecloth, which allows it to breathe while the rind develops.
Grade matters significantly here. Lower-grade cheesecloth frays and degrades during the pressing stage, and can leave cotton fibers in soft cheeses. Grade 90's tight weave stays intact through multiple pressing and washing cycles. For a thorough overview of the cheesemaking process, Cultures for Health has a well-researched guide on the subject.
Making Ghee with Cheesecloth
Ghee is made by slowly simmering unsalted butter until the water evaporates and the milk solids separate and brown on the bottom. The final step is straining the golden liquid through cheesecloth into a clean jar, leaving the milk solids behind. Grade 90 catches every solid particle cleanly in a single pass — lower-grade cheesecloth often requires double-straining to achieve the same clarity. The result is pure clarified butter with a long shelf life and a higher smoke point than regular butter.
Jam & Jelly Straining
For clear jelly, the cooked fruit mash is transferred to a cheesecloth-lined colander or suspended cheesecloth bag and left to drain over a bowl overnight — without pressing. Pressing the bag forces pulp through and clouds the jelly. Cheesecloth holds the solids while the clear juice drips through on its own. Grade 90's tight weave produces consistently clearer results than lower-grade alternatives, which can let fine particles through.
Cheesecloth for Fermentation
Fermentation vessels like kombucha SCOBY jars, sourdough starter containers, and homemade vinegar need covers that allow carbon dioxide to escape while keeping out contaminants. Cheesecloth secured over the jar opening with a rubber band is the standard solution — breathable enough for gas exchange, fine enough to exclude fruit flies and dust. Grade 90 works better here than open-weave alternatives because the tighter mesh keeps out small insects that can get through looser weaves.
Where to Buy Cheesecloth Near You (and Online)
Grocery stores and supermarkets
Most grocery stores stock cheesecloth in the kitchen or baking aisle — Kroger, Safeway, Publix, Whole Foods. What they carry is typically Grade 40, often in small packages of 2–4 yards. Fine for basic straining or one-off uses, but not designed for repeated use or serious cheesemaking.
Walmart, Target, and big-box stores
Walmart and Target stock cheesecloth in their kitchen sections — again typically Grade 40. Availability varies by location. Serviceable but not professional grade.
Kitchen supply stores
Specialty kitchen retailers sometimes stock higher-grade cheesecloth, though selection is inconsistent and prices are typically higher than online. Worth checking if you need cheesecloth the same day.
Online — the most reliable option for Grade 90
For Grade 90 cheesecloth specifically, ordering online is the most reliable route. Grocery stores and general retailers rarely stock Grade 90, and when they do it's often overpriced for the quantity.
Grade 90 Cheesecloth — Bulk & Wholesale
100% unbleached cotton, 36 sq ft per unit, 44×36 thread count. Ships in 1 business day from California. Wholesale pricing down to $3.49 each at 300 units.
Cheesecloth Substitutes & Alternatives
If you need cheesecloth right now and can't get it quickly, several substitutes work reasonably well depending on what you're trying to do. Ranked from best to worst:
★ Flour Sack Towel — Best Overall Substitute
100% cotton with a tighter plain weave than cheesecloth. Better for straining thick liquids, making yogurt, and food-contact tasks. More durable and far more reusable than any grade of cheesecloth. Our flour sack towels are unbleached, dye-free, and food-safe — a permanent kitchen tool rather than a disposable one.
Fine-Mesh Nut Milk Bag
Excellent for straining liquids — almond milk, oat milk, cold brew. Made from nylon mesh, easy to wash. Not suitable for food-contact wrapping or pressing cheese.
Muslin Cloth
Lightweight, loose-weave cotton — similar to cheesecloth in texture. Works well for straining and wrapping. Slightly less airy than cheesecloth but more available in fabric stores.
Coffee Filter
Works for small-volume straining — oils, infusions, small batches of stock. Paper-based and single-use. Too fragile for pressing or large-volume tasks.
Clean Medical Gauze
Made from the same cotton gauze as cheesecloth. Works in a pinch for straining or covering food. Layer 2–3 pieces for comparable performance to Grade 90.
Paper Towels
Last resort for light covering and minor food drying. Too fragile for straining liquids under pressure and will tear when wet. Not suitable for cheesemaking or any heavy task.
What not to use: Terry cloth dish towels, microfiber cloths, and polyester fabrics all shed synthetic fibers into food. Always use natural fiber alternatives only.
How to Clean and Reuse Cheesecloth
Grade 90 cheesecloth is designed to be reused many times — which is a significant part of what makes it economical despite the higher per-unit cost compared to grocery store cheesecloth. The key is cleaning promptly and correctly before residue has a chance to set:
Cold Rinse
Rinse under cold running water right after use. Cold only — hot water sets dairy proteins permanently.
Baking Soda Soak
Soak 20–30 min in hot water with 1 tbsp baking soda. Loosens residue and eliminates dairy odors.
Gentle Wash
Hand wash or delicate machine cycle with mild detergent. No bleach — degrades cotton fibers. No fabric softener.
Air Dry Fully
Hang to air dry completely before storing. Sunlight is a natural sanitizer. Never store damp.
If cheesecloth has been used with strong-smelling ingredients like garlic, onions, or aged cheese, a 15-minute soak in diluted white vinegar before the baking soda step will neutralize the odor more effectively. Replace cheesecloth when it starts to look grey, loses its shape under tension, or when straining performance noticeably decreases.
For a full step-by-step care guide, see our dedicated post: How to Wash and Care for Cheesecloth →
Frequently Asked Questions
What is cheesecloth exactly?
Cheesecloth is a 100% cotton, loose-weave gauze fabric originally developed for cheesemaking — draining whey from curds and wrapping pressed cheese wheels. The open cotton weave allows liquid to pass through while retaining solids. Today it's used for straining stocks, basting turkey, making nut milk, ghee, fermentation covers, jam straining, and covering food. It comes in grades from 10 (very open) to 90 (ultra-fine).
What are cheesecloth grades and which should I buy?
Grades 10–90 reflect thread count per square inch. Grade 10 is decorative only. Grade 40 is the standard grocery store variety — adequate for simple straining but not designed for repeated use. Grade 90 has 44×36 threads per square inch — the finest grade available and the only choice for serious cheesemaking or anyone who wants a cloth worth washing and reusing. If you're buying for food use, Grade 90 is the answer.
Can you reuse cheesecloth?
Grade 90 cheesecloth is designed for reuse — rinse in cold water immediately after use, soak in baking soda solution, wash gently, and air dry completely. With proper care it lasts 5–10 uses or more. Grocery store Grade 40 is generally single-use — the looser weave degrades quickly and isn't worth washing. The higher upfront cost of Grade 90 pays off quickly in reuse value.
Where can I buy cheesecloth near me?
Grocery stores, Walmart, Target, and kitchen supply stores all stock cheesecloth — typically Grade 40 in the kitchen or baking aisle. For Grade 90, ordering online is more reliable. We ship Grade 90 cheesecloth in 1 business day from our California warehouse, with free shipping on orders over $200.
What can I use instead of cheesecloth?
Best substitutes: a flour sack towel (100% cotton, food-safe, more durable and reusable than most cheesecloth — our top recommendation), a fine-mesh nut milk bag for liquid straining, muslin cloth, or coffee filters for small-volume tasks. Avoid terry cloth, microfiber, and polyester — all shed fibers into food.
Should I use bleached or unbleached cheesecloth?
Always use unbleached cheesecloth for food applications. Bleached cheesecloth has been treated with chlorine or other whitening agents that can leave residues which may leach into food during use. Unbleached cheesecloth is natural cotton with no chemical treatment. It has a natural off-white color — that's normal and expected.
How do you clean cheesecloth after making cheese?
Rinse immediately in cold water — never hot, as heat sets dairy proteins. Soak for 20–30 minutes in hot water with a tablespoon of baking soda. Wash gently with mild unscented detergent — no bleach, no fabric softener. Rinse thoroughly and hang to air dry fully before storing. If dairy odor persists, a 15-minute pre-soak in diluted white vinegar before the baking soda step usually resolves it.
Is cheesecloth the same as muslin?
They're similar but not identical. Both are 100% cotton plain-weave fabrics. Cheesecloth has a looser, more open weave and a lighter weight. Muslin is slightly denser and more opaque. For most kitchen tasks, muslin works as a cheesecloth substitute. For fine cheesemaking, Grade 90 cheesecloth is the more purpose-built option.
Written by
Mary's Kitchen Towels Team
We've supplied Grade 90 cheesecloth to professional kitchens and home cooks since 2006 — unbleached, 36 sq ft, bulk wholesale pricing. Shop cheesecloth →
