Preheat oven to 400°F. Line a baking sheet with parchment paper or a silicone mat.

In a medium saucepan over medium heat, combine the milk, butter, salt, and pepper. Heat until the butter melts and the mixture just begins to simmer.

Once simmering, remove from heat and dump in all the flour at once. Stir vigorously with a wooden spoon or heatproof spatula until the mixture forms a smooth ball and pulls away from the sides of the pan.

Return pan to medium heat and cook, stirring constantly, for 1–2 minutes to dry out the dough slightly.

Transfer dough to a bowl and let cool 2–3 minutes. Add the eggs one at a time, mixing thoroughly after each addition. The dough should become glossy and pipeable. If it looks too stiff, add a tiny bit of egg white to reach the right texture (not more whole eggs).

Stir in most of the shredded Gouda, reserving a couple of tablespoons for topping. If you like a little warmth, add a pinch of cayenne or nutmeg now.

Using a piping bag (or two spoons), pipe or drop tablespoon-sized mounds onto the prepared baking sheet, spacing them about 1 inch apart. Sprinkle remaining cheese on top.

Bake at 400°F for 10 minutes, then reduce heat to 350°F and bake 15–20 minutes more, until puffed and deeply golden.

Let cool slightly on the baking sheet. Serve warm or at room temperature.

Enjoy!