In a saucepan bring water and butter to a boil over medium-high heat. Turn the heat down to low and add flour all at once, then stir with a wooden spoon until the mixture pulls away from side of pan.
Transfer the mixture to a bowl and beat in the eggs one at a time with an electric mixer on high speed, beating well after each addition. The batter should have the consistency and colour of thick pudding; thicker than cake batter but thinner than cookie dough.
Preheat oven to 375°F and spray two baking sheets with nonstick spray or line them with parchment paper. Stir the cheese into the pâte à choux and spoon about a tablespoon at a time an inch apart on baking sheets. Bake for 25-30 minutes, or until puffed, golden and crisp. Gougères keep, chilled in sealable plastic bags, 2 days or frozen 1 week. Reheat gougères uncovered in a preheated 350°F oven for 10 minutes if chilled or 15 minutes if frozen.