Cheesecloth For Hard Cheeses: Choosing The Right Type

Cheesecloth is a thin, gauzy cotton fabric with a loose weave. It is primarily used in cheesemaking and cooking. The fabric has holes large enough to allow liquids to pass through while retaining solids. Cheesecloth is available in different grades, distinguished by the number of threads per inch in each direction. The grades range from open to extra-fine weave. Cheesecloth is commonly used to remove whey from cheese curds and to help hold the curds together during the formation of the cheese. For hard cheeses, cheesecloth can be used for draining large curd cheese, lining hard cheese moulds, and bandaging finished cheese.

Cheesecloth grades for hard cheese

Cheesecloth is a gauzy cotton fabric with a loose weave traditionally used in cheesemaking. It is available in a range of grades, with thread counts from 10 to 100. The grade of cheesecloth is determined by the number of threads per inch in each direction, with each grade having its own unique uses.

For hard cheeses, a higher grade cheesecloth is recommended. Grade #90 cheesecloths, for example, are the most durable and can be washed and reused. They are suitable for kitchen use and for making summer shirts, blouses, and curtains. Grade #50 cheesecloth is another option for hard cheeses, offering more durability than the lower grades while still allowing for a good flow of air and water.

When making hard cheese, cheesecloth is used for draining large curd cheese, lining hard cheese molds when pressing cheese, and bandaging finished cheese. It is important to note that cheesecloth should be boiled and sterilized before each use to prevent the transmission of bacteria.

In addition to cheesemaking, cheesecloth has a variety of other uses in the kitchen, including straining liquids, making yogurt and tofu, proofing bread, and keeping food items moist. Outside the kitchen, cheesecloth can be used for Halloween decorations, staining furniture, and cleaning and drying silverware.

How to clean and reuse cheesecloth

Cheesecloth is a gauze-like cotton cloth used in cheesemaking and cooking. It is available in various grades, distinguished by the number of threads per inch in each direction. The primary use of cheesecloth is in cheesemaking, where it is used to remove whey from curds and help hold the curds together as the cheese forms. It can also be used for straining stocks and custards, bundling herbs, making tofu and ghee, and thickening yoghurt.

To clean and reuse cheesecloth, follow these steps:

Step 1: Rinse Immediately

Right after using your cheesecloth, give it a thorough rinse under cold water to remove any food particles before they harden.

Step 2: Soak for Stubborn Stains

For more stubborn stains, fill a bowl with warm water and add a splash of vinegar or a spoonful of baking soda. Vinegar is great for deodorising, while baking soda helps break down oils and grease. Soak the cheesecloth in this solution for 10-30 minutes, then rinse it thoroughly.

Step 3: Hand Wash or Machine Wash?

This depends on the quality of your cheesecloth. Thinner cloth should be hand-washed with mild detergent and warm water, while sturdier cloth can be washed in a machine. If using a washing machine, place the cheesecloth in a mesh laundry bag to prevent tangling. Use a detergent meant for delicate fabrics, free of dyes or perfumes, and wash with warm or hot water.

Step 4: Boil for Extra Safety

If your cheesecloth has been used with dairy or fermenting foods, it is important to boil it to kill any remaining bacteria. After washing the cheesecloth, bring a pot of water to a boil and let the cloth simmer for 10-15 minutes.

Step 5: Dry It Right

Let your cheesecloth air dry by hanging it in a well-ventilated spot. Avoid using a dryer on high heat, as this can shrink the fabric and compromise the fibres. If you are in a hurry, you can use the dryer on low heat, but air drying is preferable.

Step 6: Store It Safely

Once the cheesecloth is completely dry, fold it neatly and store it in a sealed plastic bag or container in a cool, dry place.

Straining hard cheese with cheesecloth

Choosing the Right Cheesecloth

Cheesecloth is available in different grades, ranging from open to extra-fine weave. The grade of cheesecloth you choose will depend on the specific type of hard cheese you are making and personal preference. For hard cheeses, a higher grade cheesecloth with a tighter weave is generally recommended. Look for a cheesecloth with a higher thread count, such as grade #50 or #60, which will provide more durability and finer straining.

Preparing the Cheesecloth

Before using the cheesecloth, it is important to wash and sterilize it. Start by washing the cheesecloth with unscented detergent, then boil it to ensure it is sterile. This step is crucial to prevent any bacteria or impurities from contaminating your cheese. After boiling, rinse the cheesecloth in cold water to remove any residue and ensure it is ready for use.

Straining the Cheese

Once your cheese curds are ready, it's time to start the straining process. Line a hard cheese mold with the prepared cheesecloth, allowing enough cloth to hang over the edges. Carefully spoon or pour the curds into the lined mold, and then fold the hanging edges of the cheesecloth over the curds. Place a follower, a flat object that fits inside the mold, on top of the curds to begin the pressing process. You can also use a weight, such as a heavy plate, to apply pressure and help remove more whey from the curds.

Final Steps

After the initial pressing, carefully remove the cheese from the mold and unwrap it from the cheesecloth. You may need to use a knife to separate the cheese from the cloth gently. Re-follow the cheese with fresh cheesecloth and return it to the mold for further pressing if needed. Repeat this process until the desired firmness is achieved. Remember to rinse and sanitize the cheesecloth between each use.

By following these steps and choosing the appropriate grade of cheesecloth, you'll be well on your way to successfully straining hard cheese and creating delicious, firm cheeses.

Using cheesecloth to bandage hard cheese

Cheesecloth is a versatile tool in the kitchen, used for a variety of tasks, including making cheese, straining liquids, and wrapping food items. It is a lightweight, thin, gauze cloth made from 100% cotton with a loose, open weave. The cloth is durable and can be reused and washed multiple times.

When using cheesecloth to bandage hard cheese, it is important to first sterilize the cloth by boiling it before each use. This will help ensure that no bacteria or germs remain on the cheesecloth that could contaminate the cheese. After boiling, the cloth should be rinsed in cold water to remove any residue and then allowed to air dry.

Once the cheesecloth is sterile and dry, it can be used to bandage hard cheese. Hard cheeses, such as cheddar or Gruyère, have a long maturation period, often measured in years. During this time, the cheese must be carefully wrapped and stored to preserve its quality and flavour. Cheesecloth is ideal for this purpose, as it allows moisture to escape while still providing a protective cover. The open weave of the cloth also helps to promote air circulation, keeping the cheese fresh for longer.

When wrapping the cheese, it is important to use a large enough piece of cheesecloth to fully cover the cheese. The cheesecloth can be secured with string or elastic bands, ensuring that the cheese is tightly wrapped. It is also important to label the cheese with the date of wrapping and the variety of cheese, especially if you are aging multiple types of cheese.

Additionally, the grade of cheesecloth used for bandaging hard cheese is important to consider. Lower-grade cheesecloths, such as Grade #10, have a more open weave with larger gaps, which allows for better air and water flow. Higher-grade cheesecloths, such as Grade #90, have a tighter weave with smaller gaps and are more durable. For bandaging hard cheese, a medium-grade cheesecloth, such as Grade #50 or #60, would be a good option as it balances airflow and durability.

Other uses of cheesecloth

Cheesecloth is a thin, gauzy cotton fabric with a loose weave. While it is primarily used in cheesemaking, it has many other applications in the kitchen and beyond. Here are some alternative uses for cheesecloth:

Straining

Cheesecloth is ideal for straining liquids due to its fine weave. It can be used to strain stocks and broths, purees, custards, soups, and even coffee. It is also useful for removing curds from yogurt and seeds from jams, jellies, and fruit purees. When straining, it is recommended to layer the cheesecloth over a regular strainer for added filtration.

Bundling

Cheesecloth can be used to bundle herbs, tea leaves, and seasonings. This allows the release of flavours into soups, stews, or stocks while keeping the stems and leaves contained for easy removal. It is also useful for infusing spices, roots, and botanicals into liquids such as wine, vinegar, or oil.

Storage

The loose weave of cheesecloth allows moisture to escape and air to circulate, making it ideal for storing food items such as greens and hard cheeses. It also acts as a protective barrier against insects for fresh produce.

Polishing

Cheesecloth can be used for polishing silverware and pots and pans. It provides just enough friction to remove water stains and other residue. For best results, dampen the cloth and add a little baking soda, then polish away.

Bandaging

Cheesecloth can be used as a bandage for minor cuts and scrapes in the kitchen. Its breathable fabric allows the wound to heal while keeping it clean and protected.

Printing and Testing

Cheesecloth is used in various printmaking processes, including lithography and intaglio. In product safety and regulatory testing, cheesecloth is employed to test for potential fire hazards. It is wrapped tightly over a device, which is then subjected to simulated conditions to ensure the device does not ignite the cloth.

Frequently asked questions