Add a greased or Silpat lined sheet pan to your oven on its lowest setting. Mine is 150 F (65 C).

Add water to a medium-sized pot and bring to a simmer. Add sodium citrate and stir to combine.

Slowly add all the shredded cheese, stopping to stir the cheese into the sauce after every handful. Once all the cheese is added stir very well while the cheese is still simmering to make sure it is very smooth.

Once the cheese is very smooth, carefully pour the sauce over the warm sheet pan and shake the sheet pan to allow the sauce to spread out. You may need a knife or offset spatula for this. Once the sauce is in a consistently thin layer, sprinkle evenly with the chopped pieces of bacon.

Cover the cheese with parchment or wax paper and move it to a refrigerator to cool for around an hour.

Once the bacon-infused cheese is fully cool, you can carefully remove it from the sheet pan and slice the cheese into 3.5-inch squares or whatever shapes you desire. To store the cheese, place a piece of parchment or wax paper between each slice and store it in the refrigerator for up to three weeks.