Country cheese dip

1 1/2 cups buttermilk
1/2 cup beer
4 cups shredded Muenster cheese (1 lb)
1 T cornstarch
2 tsp prepared mustard
Salt
Bite size cubes of rye bread, cooked sausage cubes, cauliflowerets, broccoli flowerets, cherry tomatoes and green pepepr strips

Heat buttermilk and beer in a medium size saucepan just until it starts to bubble around edge. Mix cheese and cornstarch in a bowl, then add, a handful at a time, to saucepan; stir until smooth afer each addition. Continue cooking and stirring just until dip starts to bubble. Stir in mustard and salt to taste. Transfer cheese mixture into a fondue pot.