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I just received plyban cheese cloth.  I purchased it because I read in this forum that you can reuse it.  I am making a colby today and have a couple of questions.

How do you sterilize it?.  Can it be steam?

Also, it seems that it would be more difficult to fold over the top of the curds.  Do you use two pieces?

I purchased mine from thecheesemaker.com.

Thanks

The pieces I have cut for the particular moulds I'm using are tossed into the boiling water with the moulds.

You can cut a band of Plyban to wrap the circumference and a disc for each flat end. This will help avoid wrinkles.

-Boofer-

Thanks.  I will post my cheese today. 

Is there an advantage to using plyban over cloth ?

From the research I did, it provides a more professional looking rind as well as it can be used many times.  One other fact I often find is that for cheeses that need to be pressed a long time, it it far less likely to stick to the rind.

That said, I have never used it and today is my first day using it.

Thanks

Also, no lint or wayward threads. ;)

-Boofer-

So I have used it now for two flips and at first I was thinking that perhaps it was not going to work well.  However, I am a complete believer now.  I will not go back to regular cheese cloth until I decide to bandage.  It clearly looks like I will get at least 3 uses out of a single piece.  Very nice

I wonder how well it works for Cream cheese?

Thanks

I'm confused about the benefit of being re-used -- I've been using the same cheesecloths for 18 months now. Of course, they get washed and sterilized between uses ... what am I missing??

I think the focus of this cheese cloth is when compared to the disposable standard type. 

So far with the third flip I can see that the rind looks so much better / nicer than with the standard type cheese cloth and I believe these is the same material used in the more expensive molds that come with. 

It also appears that there will be no sticking at all although I have done the last press.

In the end I think it may be a preference.  If you have been using the same one for so long there may be no reason to change.

Is standard cheesecloth disposable? I reuse mine...

Have used both--I think I prefer the cheese cloth -----assuming you mean the muslin cloth----have had both stick-----the muslin has a better wicking affect and seems to stretch better in the mold and I use it over and over,ect. It seems to get better with use ( I think the weave opens up more with use ) and it's inexpensive. As far as looks go, I want good tasting cheese----looks are second since I'm not selling.
  Bottom line ----they both work well and if you try both, you will develop your own preference.
Qdog

After pressing all night I think I agree that the cloth has a better wicking property.  I think I am going to stick to the natural one :)

Thanks

I've used plyban on a couple of occasions but I didn't try Boofer's suggestion to cut it to fit the mold (ring around the circumference and a disk on bottom and top).  It would be hard for me to move from cheesecloth though as the method I use to wrap and press creates very few wrinkles and allows for good whey removal.  Still want to give the plyban another try because I've got a boatload of it :).