I don't use it, but I think that for a producer who works with many of these at once it may be easier to turn them over quickly and forcefully push the curd and load it up more and more without it protruding/extruding from the weeping holes and blocking them. The cheesecloth also gives the rind a nice texture that with its groove crisscross pattern makes a better and more abrasive rind to wash when it dries out. Do what's comfortable to you. You can use a more coarse mesh such as the synthetic draining bags for chèvre - they make an excellent coarse cheesecloth for this.
One of the things that I don't like about cotton cheeseclothes is that they can easily contaminate and leave lint behind. The bleached types can also leach out bleach which disturbs flora growth. Then, if you wash it with water, particles of old curd may remain and be a problem. You can't wash them in the laundry because the detergent traces can fight off flora too. The synthetic types are so much better, you can wash them with detergent and they are not porous so they won't absorb any of that. You can scrub them and boil them too. They don't leave lint behind or interfere with rind flora. They last a really long time and just take a beating over and over again. Easy. (I am talking about the nylon and PP mesh types, not ply-ban which is disposable)