Is there a way to make a generic cheese sauce? Scenario: I have some nuggets, and thought it would be nice to dip them in some cheese sauce. I do not have that, but I thought I could make one with the ingredients I have. But I am not sure if there is a way to make a MORE OR LESS generic cheese sauce.
This is the cheese I have:

Ingredients in dutch: melk* (milk), zout (salt), zuursel (starter culture) and stremsel (which is Rennet, I am not sure what kind of cheese that is).
My main idea was melting the cheese with an amount of butter, salt, and maybe some milk or cooking cream. (No need of quantities right now but more of the process to follow).
I think that adding flour would be like making a cheesy bechamel, and I don't know if that is good to dip (or put on top of nachos, whatever is fine, as a cheese sauce, it's nice anywhere). But maybe flour is necessary for this process (specially if the cheese may be quite generic as well).
'Cheese sauce' is really anything semi-liquid that tastes a bit like cheese &amp; can be poured or dipped, depending on how liquid.
Some fast ideas:-
Camembert, brie etc - put it in the oven for 20 mins. Cross-cut the top, dip.
tbh, you can do this with most cheeses, just the French-style crusted cheeses provide a cool looking container.
Generic roux - oil or butter in a saucepan, add the same quantity of flour. Combine 2 mins, add milk slowly, stir. Add cheese, stir, serve.
Welsh rarebit - throw cheese, flour, milk, beer, worcestershire sauce in a pan, heat &amp; stir until it's homogenous.
There's not really much you can do to hot cheese to spoil it ;)
The only two cheeses I can think of that don't work are haloumi &amp; paneer, because they're both pre-cooked &amp; don't melt.