Different Cloths for Different Things

[brewjack]

I saw somewhere or other, that at a fabric store, you can find a whole variety of good cheese cloth.  So I went to the fabric store today, imagining a beautifully organized aisle of cheese cloths...  OK not really, I'm not quite that naive, but I was much more overwhelmed then I expected.  I wound up leaving with way more questions then answers (and no cheese cloth), but I guess that's all part of the (irritating?) fun of these hobbies.
Some of the things I realize I don't know:
Do different cheeses traditionally use different types of cloth?  Is there any good reason to use one cloth for one purpose and another for something else?  how about material; cotton, muslin, linen, canvas?

I'm not even sure I'm asking the right questions here, any input would be great.

[Boofer]

You might change direction at this point...and look into PlyBan. It's a plastic cheesecloth that doesn't stick to the cheese as badly as cloth and it is resistant to boiling. Good stuff.

-Boofer-

[Cloversmilker]

If you are getting a cotton cloth for cheese, you want a very light weight smooth cloth that allows moisture to pass through it.  Some so-called cheese cloth is gauzy and a little coarse.  It may not be what you want for a smooth rind on your pressed cheese.  Just fine for straining the whey from the curds though.  I've had some unhappy experiences with a synthetic cheese cloth that was given to me.  It must not be plyban though since no one else has complained about it. 

[DeejayDebi]

Butter muzzlin is really good if you want cloth. walMart also sells these linen tea towels that work great and I think you get 4  for like $3.00? They are great for stuff like riccotta or yogurt. The best is plyban or that plastic bandage Glenngarry cheese sells.