For the dough, knead flour, butter and water. Season with salt, roll into a ball, wrap in plastic wrap and chill for 30 minutes.
For the filling, crush Roquefort finely with a fork. Grate Emmentalar. Beat eggs and stir in creme fraiche and milk. Add Roquefort and Emmentaler. Season with salt and pepper.
Grease springform pan with butter and sprinkle with flour. Using your hands, press dough into bottom of pan and up sides, about 3 cm (approximately 1 inch) high, to form an edge.
Spread filling over dough and smooth. Place cheesecake in a cold oven on the middle shelf and bake for 35-40 minutes at 200°C (approximately 400F°). If surface begins to brown, cover with aluminum foil. Cool, slice and serve.