To get even closer to a Velveeta-style cheese, you can use an emulsifier called sodium citrate or sour salt. It keeps the fat from separating out of the cheese and makes the end result even smoother. You can follow a similar process as above, omitting the gelatin. It works on essentially any cheese. Modernist Cuisine has a calculator you can use to tinker with the ratios of cheese and water to dial in the texture you want--anything from cheese dip to a solid block: http://modernistcuisine.com/2012/10/melty-cheese/

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