From The Food Encyclopedia by Jacques Rolland and Carol Sherman
A fine, lightweight cotton cloth used for draining and straining sauces to give them a fine consistency. A sieve or strainer is lined with cheesecloth and then the sauce (or any liquid) is slowly poured and passed through. Cheesecloth is also sometimes used for lining cheese drainers and wrapping herb and spice sachets to drop into soups or sauces.
