1: Unwrap the cheeses and let them warm to room temperature.
2: Skewer the potatoes lengthwise on bamboo skewers, placing a sage leaf between each.
3: Skewer the mushrooms, placing a piece of bacon between each.
4: Skewer the cornichons crosswise on bamboo skewers. Skewer the pickled onions.
5: Brush these vegetable skewers on all sides with extra virgin olive oil and season with salt, pepper, oregano, and hot red pepper flakes.
6: Lightly brush the speck and salami slices with olive oil on both sides.
7: Meanwhile, set up the grill for direct grilling and heat one side to medium-high and the other side to high. Brush or scrape the grill grate clean and oil it well.
8: Arrange the potato skewers on the grate and grill over medium-high heat until the spuds are golden and tender (test with a toothpick), 4 to 5 minutes per side, 16 to 20 minutes in all.
9: Halfway through, arrange the ham and salami slices on the grill next to the potatoes and grill until lightly browned and crisp, 2 to 4 minutes per side. Transfer to a wire rack over a sheet pan to cool: the meats will crisp on cooling.
10: Meanwhile place the mushroom, cornichon, and pickled onion kebabs over high heat and grill until sizzling and browned, 3 to 5 minutes per side, 6 to 10 minutes in all, or as needed. Transfer all the vegetables and ham and salami to a platter and keep warm.
11: Arrange the grilling cheeses in their containers on the grate over the hot side of the grill and grill until bubbling and browned, 3 to 5 minutes.
12: To serve, place a grilling cheese in its container on each of 4 plates. Have each guest take a skewer of potatoes, mushrooms, pickles, onions, and a few crisp ham and salami slices. Spread the cheese over the veggies and enjoy! A crisp white Swiss wine would be just what the doctor ordered!
