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1
To make the potato bread chips, heat the oven to 200 degrees.
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2
Place a slice of bread on a clean surface and use a rolling pin to flatten it as thinly as possible.
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3
Brush both sides of the bread with butter and sprinkle lightly with salt.
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4
Repeat with remaining bread slices.
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5
Spread flattened slices out on baking sheets.
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6
Bake until golden and crisp, about 4 hours.
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7
Chips can be made the day before.
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8
While the chips bake, prepare the pub cheese: In a large pot over medium heat, combine the wine, garlic, shallots, thyme, bay leaf and clove.
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9
Bring mixture to a boil; reduce heat and simmer until the wine has almost evaporated, about 1 hour and 15 minutes.
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10
Strain mixture through a fine-mesh sieve into a bowl (you should have about 1/3 cup); use a rubber spatula to press on the solids and extract additional liquid.
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11
Whisk in mustard and miso.
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12
Cool to room temperature.
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13
This can be made up to a week ahead; refrigerate if not using the same day.
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14
Place a medium bowl in a freezer to chill.
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15
Meanwhile, in a blender or food processor, combine 1/3 cup of the wine mixture (save the rest or discard), milk, cream cheese and cheddar.
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16
Run until the mixture is fairly smooth; stop to scrape down the sides occasionally.
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17
Scrape the mixture into a medium-sized pot.
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18
Cook over medium-low heat, stirring occasionally, until the mixture reaches 150 degrees on an instant read thermometer and the cheese is melted, 8 to 10 minutes.
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19
Pour mixture into the chilled bowl and whisk to cool.
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20
Chill in the refrigerator until very cold, at least 4 hours (or up to 5 days).
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21
Serve pub cheese in a bowl or ramekins, or mounded on a plate, with the potato bread chips alongside.
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22
Garnish pub cheese with pistachio nuts if using.
