Preparation

In a frying pan greased with butter, sauté the previously grated tomatoes for 15 minutes. add the cheeses, cut into pieces and stir until completely dissolved.
then add the cream, season it and pour it all into the fondue pot. arrange the saucepan on the stove in the center of the table and serve it with pieces of bread. at the time of eating it, pierce the bread and dip it for a few moments in the fondue.

Ingredients

  • 250 gr. of gruyère cheese,
  • 8 tomatoes,
  • Salt,
  • 250 gr. of roquefort cheese,
  • 1 jar of cream,
  • Pepper,
  • 50 gr. of butter.