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.
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-
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.
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.