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I've been making butterkase and the last couple of times I made it the cheesecloth stuck to the curd and when I redressed some of the curd came off with the cheesecloth.  Even after final press at 80 lbs. for 10 hours I lost a little curd.  I wet the cheesecloth before the final press and that seemed to help some.  I've successfully made butterkase using the same milk (without the sticking) before, though the curd is definitely wet for this cheese.
      What causes the sticking and what might I do about it?

Please see my discussion here:

https://cheeseforum.org/forum/index.php/topic,2939.msg24278.html#msg24278

I normally dip it in whey,some suggest dipping it in warm calcium slurry.

I just made another butterkase using white muslin cheesecloth. I soaked it in whey and then wrung it out. When redressing I found that chunks of curd were still sticking to the cheesecloth.  Before redressing I again soaked the cheesecloth in whey but left it fairly wet.  Then no problem with sticky curd.

You can also soak in something more acidic, like whey with vinegar in it, or spray the cloth with a vinegar solution. Acidity and calcium balance are the issues here, so if you acidify the cloth, it should do the trick.