GRADE 60 – Cheese and Food Preparation
The most commonly known application for cheesecloth is making cheese, hence the name “cheesecloth.” Grade 60 is used in some cheese-making styles to remove whey from cheese curds and helps hold the curds together to form the cheese. Queso Blanco and Queso Fresco are Spanish and Mexican cheeses made from whole milk strained through the cloth.
It is also used to prevent mold growth on cheese during storage by soaking a piece of cheesecloth in white vinegar and wrapping the block of cheese, then storing it in a container in the fridge. Other food prep applications include straining stocks and custards, bundling herbs to make sachets, making tofu and ghee, thickening yogurt, and wrapping smoked meats while aging.
Speaking of slowing the “aging” process — students, medical examiners, and undertakers have all been known to use cheesecloth soaked in formalin (a formaldehyde-based aqueous solution) to wrap dissected frogs or deceased humans awaiting embalming. The purpose is to slow the desiccation process or keep the specimen from drying out.