![Cheddar Gougeres. Photo © Quentin Bacon](https://cdn.statically.io/img/www.foodandwine.com/thmb/6yg6t7wsZ412w-KMWLJvNGKBspc=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/201101-xl-cheddar-gougeres-2000-eba9f17f48a741c0abb9a0139d82a761.jpg)
Ingredients
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1 cup shredded Cabot Clothbound Cheddar
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4 large eggs
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½ teaspoon kosher salt
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1 stick unsalted butter
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1 cup water
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1 cup all-purpose flour
Directions
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Preheat the oven to 425° and position racks in the upper and middle thirds. Lightly butter 2 large baking sheets. In a large saucepan, combine the butter, water and salt and bring to a boil. Remove from the heat. Add the flour and whisk until smooth. Let cool slightly, then, using an electric mixer at medium speed, beat in the eggs 1 at a time, beating thoroughly between additions. Beat in all but 2 tablespoons of the cheese.
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Using a 1-tablespoon ice cream scoop, scoop level mounds of the dough onto the baking sheets, 1 1/2 inches apart. Sprinkle with the remaining 2 tablespoons of cheese and bake for 28 minutes, until golden and risen; shift the pans from top to bottom and front to back halfway through baking.
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Lower the oven temperature to 400°. Pierce each gougère near the bottom with a skewer and return the pans to the oven. Bake for about 8 minutes longer, until crisp and deeply golden. Transfer the gougères to racks to cool. Serve the gougères warm or at room temperature.
Suggested Pairing
Light, citrusy Spanish cava: NV Castillo Perelada Brut Reserva.