You can add sodium citrate to any cheese to make it stay together when melting. In fact you can melt several decent cheeses together, like gruyere and cheddar,

You can add sodium citrate to any cheese to make it stay together when melting. In fact you can melt several decent cheeses together, like gruyere and cheddar, add a gram of sodium citrate per ounce of cheese, melt, and pour it on a wax paper lined tray to make your own single slice cheese. For nacho sauce add water or beer to thin it down.