A thin, loosely-woven cotton cloth of a gauze texture, such as is used in pressing cheese curds.
A coarse to fine cloth either cotton or plastic used to drain curds, line cheese hoops and other miscellaneous uses.
This lightweight natural cotton cloth won't fall apart when wet and will not flavor the food it touches. Cheesecloth has a multitude of culinary uses including straining liquids, forming a packet for herbs and spices that can be dropped into a soup or stock pot as well as line molds for easy release after baking. It is available in fine and coarse weaves.
Cloth normally used to squeeze the watery stuff out of cheese curds without squeezing cheese all over the kitchen. Handy in general for filtering solids out of liquids.
Cheesecloth is a lightweight, sheer, plain-woven fabric with a very soft texture. It may be natural colored, bleached, or dyed. It usually has a very low count. If dyed, it may be called bunting and could be used for flags or banners.
a coarse loosely woven cotton gauze; originally used to wrap cheeses
Thin cotton material used for draining cheese curds.
An open lightweight plain-weave fabric, usually made from carded cotton yarns.
a cotton cloth used to strain liquids, enclose herbs to form a bouquet garni, etc.
A loosely woven, coarse cotton gauze used to create different textures as well as to blend and smooth wet paint over a surface.
Cheesecloth is a loosewoven cotton cloth, such as is used in pressing cheese curds. It is used in straining stocks and custards, bundling herbs, making tofu, and thickening yogurt.