Legit, I make my own cheese every burger and taco night XD
So, the main thing is trisodium citrate. If you have enough of that in your cheese, you can melt any cheese without separating, mix 'em up, make a gooey sauce out of them, or slap them between a couple of pieces of parchment paper and refrigerate it into slices.
Trisodium citrate can be bought directly, (as sodium citrate), you can toss in a slice of american cheese, which has tons of the stuff in excess, or you can mix a base and lemon juice and cook off the fluids. I have lye and I have lemon juice, so I usually do the last one. The lye and lemon juice cancel out the acidity to make salt water, (NaOH + citric acid -> citrate + a salt + water), and cooking it off ensures any excess lye is broken down regardless. You're left with a bit of a brown substance because the sugars in the lemon juice caramellize, but it's got enough sodium citrate and not too much flavour that it works.
Mix (cream/milk/evaporated milk), the desired cheeses to blend, and the sodium citrate source in a pot on medium heat, stirring constantly. When the cheeses begin to melt, wait another 30s, then take off the heat, still stirring, till it's all combined. Too hot and the cheeses will still separate.
Last taco night, (two days ago), I made a gooey cheese sauce out of monterey jack, dried jalapenos, a cave-aged cheddar, (about 1/3rd as much as the monterey jack), evaporated milk, and a bit of curry spice.
Less milk is all that would need to have become a cheese slice or cheese log instead. If you make a cheese log out of it, you can also take the mostly-hardened cheese log out of the fridge and roll it in spices or herbs to have a spiced cheese when you're done.
Now, making your own cheese from scratch is something I've also done. Mozzarella, Quark, and Cheddar are within my wheelhouse there.
prguitarman
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