Originally Posted by
JBord
Having grown up in Wisconsin, and buying all our cheese from small "cheese factories", we also always had a block of Velveeta. It still makes the best queso dip. Pluto isn't a planet, and buffaloes don't have wings. Velveeta gets my vote for a cheese.
You need to discover sodium citrate. You can buy a tub of it from amazon. Melt any cheese with a little liquid, like water or stock or beer or wine, and add a teaspoon of sodium citrate. It emulsifies the fat in the cheese and turns any cheese into a melty velveeta consistency.