Have two 8-ounce squeeze bottles at the ready - like these ones or these BPA-free ones. (Sometimes I just use one bottle and plop the rest in a bowl to scoop up with chips).
Pour milk in a small saucepan and sprinkle gelatin over to soften. Let sit for about 5 minutes, then heat slowly over medium-low heat until steaming, but DO NOT BOIL.
Meanwhile, shred cheese and pulse in a food processor with the salt. When the milk is hot, turn on the food processor and with the motor running, slowly pour the milk-gelatin mixture over the cheese and process until completely melted and very smooth, 30-60 seconds. Pour into prepared containers.
Chill for at least 1 hour. Keeps up to one week in the refrigerator.
Notes
Secret to the wise: If you're making queso dip or any other nacho-like pourable/dippable sauce, this recipe is even simpler. Just make the squeeze cheese recipe as written above, but don't put it in the refrigerator. Simply stir in your other ingredients. There's no waiting or chilling involved. :)