DIRECTIONS:

Preheat the oven to 425 degrees F. Line two baking sheets with parchment paper.

Bring the milk, water, butter and salt to a rapid boil in a medium saucepan over high heat. Add the flour all at once, lower the heat to medium-low and start stirring rapidly with a wooden spoon. Once the dough comes together, continue to stir vigorously for another minute or two to dry the dough. The dough should now be smooth.

Turn the dough into the bowl of a mixer with a paddle attachment. Allow the dough to sit for a minute. Then add the eggs one at a time and beat until the dough is thick and shiny. Make sure that each egg is completely incorporated before adding the next egg. When the last egg is completely incorporated, beat in the grated cheese.

Using about one tablespoon of dough for each gougere, drop the dough from a spoon onto lined baking sheets about two inches apart. Slide the baking sheets into the oven and turn the temperature down to 375 degrees F. Bake for 12 minutes, then rotate pans from front to back and top to bottom. Continue baking until the gougeres are golden, firm, and puffed, another 12 minutes or so. Serve warm, or transfer to racks to cool.

You may freeze the gougeres by shaping the dough, freezing the mounds on a baking sheet, and then packing them in airtight plastic bags. Bake them straight from the freezer--just add a minute or two extra to the baking time. Leftover puffs can also be kept overnight and reheated in a 350 degree F. oven, or they can be frozen and reheated before serving.