Im basically making a cheese sauce. Will I need a roux or will cheese be able to dissolve in heavy cream easily? Also I will be thinning out the heavy cream with water. The cheese Im usung is block , non pre-shredded.

Also I saw a video in which someone said sodium citrate helped them to dissolve their cheese in WATER! Yea! Water!(...wtf!?!?) . I have no idea it is was mono , di or tri sodium citrate. Could I use citric acid and salt instead of like tri and disodium citrate?

Also ALL the things Im using are lactose free does that decrease the solubility? I tried dissolving some lactose free cheese in half and half and got ....uhh a mess. The cheese would just NOT damn dissolve!