Binder, thickener, emulsifier for parmesan?
Melt hard cheese with a little sodium citrate to make "processed cheese", which is pourable and moldable while hot

You can make sodium citrate by heating the juice of a small lemon (2 to 3 tsp) in the microwave, and then adding one tsp of baking soda, and heating until it stops reacting (bubbling). Then add 1 cup (~100 g) of grated/shaved/powdered cheese and gently heat until is forms smooth paste. Use a little milk if the cheese is too dry