8 PCS Reusable Cheesecloth Grade 100 Review – Worth It?

Quick Verdict

The reusable cheesecloth set from New England Stories hits the marks most home cooks actually care about: it's pre-cut, the seams don't fray, the cotton is unbleached, and the Grade 100 mesh genuinely filters fine. I used it for Greek yogurt, a small batch of almond milk and a weekend cheese-curd experiment. It performed reliably across all three. At roughly $1 per cloth it's decent value. My score: 4.5 out of 5. Check current price on Amazon.

What Is the New England Stories Reusable Cheesecloth?

It arrived in a simple resealable bag — nothing fancy — and I appreciated that immediately because it meant no wasteful plastic clamshells to wrestle with. Inside: eight precut squares of Grade 100 cheesecloth, each 20×20 inches with tightly hemmed edges. No cutting, no fraying warnings, no "you'll need scissors". Out of the bag and into the colander in under two minutes.

The cloth itself is 100% unbleached cotton, which matters more than it sounds. Bleached alternatives can leave trace chemicals and — more practically — they can affect the colour of light-coloured cheese or yogurt. Unbleached means what goes into your food is exactly what the label promises: cotton and nothing else. The Grade 100 designation refers to a 40×50 thread count per square inch, which is the tightest weave used in culinary applications.

Key Features

• 8 precut squares — no measuring or cutting before first use
• Precision-hemmed edges that resist fraying and won't shed fibres
• Grade 100 mesh — 40×50 threads per inch for fine, clean straining
• 100% unbleached cotton, no bleach or synthetic dyes
• Machine washable and reusable across dozens of cycles
• Works for cheese-making, Greek yogurt, nut milk, juicing and crafts

Hands-On Review

The first thing I did was rinse a cloth under warm water and drape it over a fine mesh strainer to test the fit. It sat flush against the bowl rim with about two inches of overhang on each side — enough to gather and tie if I needed a bundle, though I'll come back to that.

For Greek yogurt I poured a pint of freshly cultured milk through the cloth and left it to strain overnight in the fridge. By morning the cloth had done exactly what I hoped: a thick, smooth product with no grainy texture. The fine mesh caught everything. I genuinely expected the fabric to feel papery or stiff, the way some new cheesecloths do. Instead it had a soft, cotton-napkin hand — comfortable to fold, easy to gather without snapping.

Week two brought almond milk. This is where the Grade 100 mesh earns its rating. Coarser cloths let fine pulp through and you end up with a gritty drink. The New England Stories cloth gave me a result that was noticeably cleaner and silkier than what I've gotten from a standard nut-milk bag. My kitchen smelled like almonds instead of vaguely like damp cotton, which was a small but real win.

What surprised me was how well the hemmed edges held up after washing. I ran two cloths through a gentle cold cycle, hung them to dry, then used them again immediately. No fraying, no loose threads in the second batch of strained liquid. That's the kind of durability that makes the reuse argument actually work instead of feeling like a sustainability checkbox.

Who Should Buy It?

• Home cheese-makers — Grade 100 mesh is the standard for clean curds and smooth textures in fresh cheeses like ricotta, paneer and mozzarella.
• Yogurt and nut-milk enthusiasts — If you make your own Greek yogurt or almond milk regularly, a dedicated cheesecloth saves money and produces better results than improvised options.
• Fermenters and canners — Spice bags, kombucha SCOBY filtering and jam straining all benefit from a tight-weave cloth that won't leave fibre in your product.
• Bakers working with cheese or fresh doughs — Useful for wrapping fresh herbs, lining proofing baskets or protecting delicate surfaces during glazing.

Skip this set if you only strain pasta water once a year. Eight cloths and a Grade 100 weave are overkill for casual kitchen tasks that a fine sieve handles just fine. The investment only makes sense when you actually use it repeatedly across projects.

Alternatives Worth Considering

• Butcher's Twine + Standard Cloth — Budget-friendly if you already have cotton fabric. The tradeoff is fit inconsistency and potential fraying over time.
• Silicone Strainer Liners — Reusable and easy to clean but lack the fine-mesh absorption quality that makes cotton cloth superior for cheese-making and yogurt straining.
• Nut Milk Bags (specialty) — Purpose-built for nut milk and very effective, but less versatile if you also want to make cheese, strain yogurt or handle craft projects.

FAQ

Final Verdict

After two weeks with the New England Stories reusable cheesecloth set, the headline is simple: it's a well-made tool that does exactly what it promises. The Grade 100 mesh is genuinely fine, the cotton is clean and unbleached, and the pre-cut hemmed squares remove the friction that usually makes people skip cheesecloth altogether. Durability after repeated washes is better than I expected, which matters because reuse is the main cost argument for buying this instead of disposable alternatives.

It won't transform your kitchen, but it will handle Greek yogurt, nut milk, cheese curds and general straining cleanly and without complaint. At this price point it earns a place in any home cook's drawer of practical tools. See current pricing and reviews on Amazon.