I have been experimenting with that cotton stretch tubular bandage they use in hospitals as a cheese cloth as I got frustrated with the creases the real coth put in my pressed cheeses. So far after about four batches I am really impressed. I wash and then boil the tube bandage and it has not fallen to pieces. The one I use is a size E which is for leg/thigh. It is very stretchy and I stretch it over my 150mm mold (PVC pipe) it then expands as I fill it with curds. It leaves a slightly rougher imprint but as it dries and I wax it it makes no real differance. I think the roll of 25 meters cost about $40 Aus. The main thing is theree are no folds catching the curds and I like my cheeses to look nice 
I tend to make 2 kg cheeses, so over the last few weeks I have made Parma, gouda, Leyden and a blue cheddar all about 2 - 2.2 kg. I have also started to wax them in clear wax (used to use black wax), now I can see what is happening under the wax better, thanks to whoever suggested that.
My next challange is to make swiss although I have a number of my friends requesting camemberts as the last lost I made (my first attempt ) are nearly gone.
Happy cheese making
their are dif grades of cheese clothes maybe the one u have is extra strength .