Cheesecloth
Loose-woven cotton cloth used to drain curd, line moulds and bind the outside of some cheeses.
Also: muslin, butter muslin, mulmul
Cheesecloth is a light, open-weave cotton fabric that lets whey run through while holding the curd back. In Indian kitchens a clean muslin, or mulmul, cloth is tied round warm curdled milk and hung from a tap to drain chhena, or weighted on a plate to press paneer. Commercial dairies line moulds with cloth so pressed cheeses such as cheddar and Gouda drain evenly and form a smooth surface. In clothbound cheesemaking, the finished cheese is wrapped in layers of muslin sealed with lard or butter, which lets it breathe while it ages. The finest weave, butter muslin, is used for soft curds such as labneh.