Most cooking cheesecloths are 100% cotton (including unbleached and organic varieties). A few product descriptions list polypropylene as the material.

Look for cloths with neatly hemmed or finished edges to resist fraying, and descriptions that call the fabric 'lint-free' or note a tighter weave—these features reduce loose threads and shedding.

For fine filtration (stocks, nut milks, soft cheeses), listings often specify a Grade 100 weave, commonly noted as 40×50 threads per inch.

Cheesecloth comes as precut kitchen squares (commonly 20"×20"), larger single sheets (examples include 36"×36"), and multi-sheet packs sold by area (examples shown are 2 square yards or 27 sq ft / 3 sq yards per pack).

Many cheesecloths are washable and reusable: rinse after use and then machine wash (gentle cycle is commonly recommended) so the cloth can be used again.

Premade squares are typically precut (commonly 20"×20"), often have durably hemmed or finished edges to prevent fraying, and feature a fine, tight weave—for example, listings may note a Grade 100 (40×50 thread-count) weave for effective straining.