Cheesecloth for Cheese & Meat

What it is

Professional cheesecloth for draining and wrapping the product during cheese and meat production. It comes in two lengths, 120 m and 180 m, and you cut it yourself to fit the mold or piece you work with. Djathë nape, a traditional Albanian cheese, takes its name from this cloth.

For cheese and for meat

• For cheese, the cloth is used when the curd is cut and the whey needs draining, and for lining molds.
• For meat, it's used to wrap pieces during work. For products that need to keep their shape during ripening or cooking, we also have elastic meat netting.

How to choose

Cheesecloths differ in weave density, given as threads per inch. In the US grading of cheesecloth, a looser weave (Grade 60) suits large-curd cheese and lining hard-cheese molds, while a denser one (Grade 90) suits soft, fine-curd cheeses. Before ordering, ask about the material and weave of our cloth and compare them with the cheese you make. For straining milk we have a dedicated milk cloth.

Tell us what cheese or meat product you make and how much cloth you use per month, and we'll send you a quote. Call us at +355 69 202 6314 or write to us via Contact.