Combine Gruyere cheese and flour in a large bowl. Set aside. Simmer wine and garlic in heavy saucepan or fondue pot for 3 minutes. Reduce heat to medium-low. Add Gruyere cheese to mixture 1 handful at a time stirring constantly until cheese melts before adding another handful. Whisk in Roquefort cheese(mixture will look grainy). Whisk in mustard. Boil until smooth and thick, stirring constantly about 2 minutes. Place pot over sterno to keep warm. Serve with potatoes, sausages and bread cubes.
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