Gougeres

Grind the cheese.
Set aside the yolk of one egg mixed with a bit of water.

In a pot, put the water, the milk and the butter cut in pieces. Add the salt as well.
Heat up with a high fire and wait until the butter is melted and the mix 
is boiling.

As soon as it starts to boil, turn off the fire. 
Throw all the flour at once and start mixing actively. The goal is to integrate fully the flour into the mix. Best done with a spatula that can be used to mash the mixture. This step is done when the mix is smooth and has no lump. It should no stick to the pot sides.
Finally, heat up again for 10 secondes in order to dessicate the mix fully.

Add the eggs, one by one to the mix. Make sure to integrate them well to the dough by cutting the white with the spatula.

Stir in the cheese into the mix. Add a few pinches of muscat nut and some black pepper. 

Preheat the oven at 180.
On a backing sheet, using a poche a douille, dispose the gougere one by one. Paint them all with the egg yolk and sprinkle some cheese on top.

Cook for 25 minutes (swirling heat is better, never open the oven door).