Smoked Cheese and Beer Fondue with Beer-Simmered Bratwurst, Grilled Bacon, Mushrooms and Rye Bread

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10 ounces sharp white Cheddar, shredded (about 2 1/2 cups)

6 ounces Gruyere, shredded (about 2 cups)

2 ounces smoked Gruyere or Swiss, shredded

Scant tablespoon cornstarch

1 cup strained cooking liquid from Beer-Simmered Bratwursts, recipe follows

2 tablespoons spicy brown mustard, plus more for serving

A few drops hot sauce

Kosher salt and freshly ground black pepper

Kosher salt and freshly ground black pepper 

1 pound slab bacon, rind removed, sliced about 1-inch thick

1 pound cremini mushrooms, caps only

1/3 tablespoon canola oil

Six to eight 2-inch-thick slices high-quality German rye bread

Beer-Simmered Bratwurst, recipe follows

Sweet and hot German mustards, for serving

Sweet and hot German mustards, for serving 

Beer-Simmered Bratwurst:

6 cups German light ale

1 tablespoon caraway seeds

1 tablespoon coriander seeds

1 tablespoon mustard seeds

3 large onions, unpeeled, roughly chopped

2 whole cloves garlic, smashed

One 3-inch piece fresh ginger, peeled and chopped

3 pounds precooked bratwurst, pricked with a fork 

2 tablespoons canola oil