Heat oven to 425 degrees. In a medium saucepan, bring milk, Olive Oil, salt, and water to a boil over high heat. Add flour, and stir until a clumpy dough forms; reduce heat to medium, and stir constantly until it comes together and begins to look a bit dry, 1-2 minutes. Transfer to a bowl and beat in one egg with a hand mixer until smooth; repeat with each egg, beating well, until dough is smooth and sticky. Stir in half the cheese.
Using well-floured hands, gently roll dough into balls about 1 inch in diameter and transfer them to parchment paper-lined baking sheets. (Piping the dough through a plain, 1/2-inch tip works as well; use a swirling motion to make small mounds.) Sprinkle with the remaining cheese, and place in oven. Reduce heat to 375 and bake until golden brown, about 30 minutes. Let cool slightly before serving.
Notes: The most successful test batches of these French-style cheese puffs were made using 4 oz each of Swiss, sharp white cheddar, and a good, nutty Gruyere. Feel free to experiment with your favorite combination of semi-hard cheeses or to use just one variety, but a good-quality cheese does make a big difference in the finished product.
The flavor of Olive Oil used is entirely up to you; this is a versatile recipe that will be lovely with most savory oils. Some of our favorites, though, are Butter, Tuscan Herb, and Wild Mushroom & Sage.
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