Cabot Seriously Sharp Cheddar Cheese Puffs Recipe

If you’re a true cheese lover or just a fan of delightfully crisp and airy bites, you absolutely need these Cheese Puffs in your life! Each golden pillow bursts with tangy cheddar, a gentle hint of spice, and that irresistible melt-in-your-mouth texture you’ll be dreaming about long after your last bite. These classic French-inspired snacks—also called gougères—are shockingly easy to make and even easier to devour.

Why You’ll Love This Recipe

  • Spectacularly Cheesy: Each Cheese Puff is generously packed with sharp cheddar, making every bite rich and flavorful.
  • Delightfully Light & Crisp: The classic pâte à choux technique creates a magical airy texture that contrasts beautifully with the golden exterior.
  • Easier Than You Think: You don’t need fancy skills or ingredients—just a few kitchen staples and a little patience make these show-stopping appetizers accessible!
  • Perfect for Any Occasion: Whether it’s a casual snack, a brunch party, or an elegant dinner, Cheese Puffs always thrill a crowd.
Cabot Seriously Sharp Cheddar Cheese Puffs Recipe - Recipe Image

Ingredients You’ll Need

Cheese Puffs come together with a handful of thoughtfully chosen pantry staples. Each ingredient plays a starring role—ensuring rich flavor, perfect puff, and that signature cheesy color and aroma. Here’s how everything fits together in this irresistible recipe:

  • Milk (or Water): Milk adds a richer, almost luxurious flavor to the puffs, but water will work if you want something lighter.
  • Unsalted Butter (1 stick): The heart of flaky pastries, butter infuses every bite with tenderness and wonderful flavor.
  • Salt: Just a hint, but it’s essential for drawing out the savory depth of the cheese.
  • Cayenne Pepper (optional): Adds a subtle, addictive heat—feel free to leave it out, but a pinch adds lovely complexity.
  • All-Purpose Flour: This is what gives Cheese Puffs their structure and airy middle once they bake up.
  • Eggs: The secret to that glorious puff and glossy golden color—bring them to room temperature for best results!
  • Cabot Seriously Sharp Cheddar, Finely Shredded: The hero of this story! Sharp cheddar brings vibrant flavor and those crispy cheese edges that everyone craves.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of my favorite things about Cheese Puffs is how easily they welcome a personal touch! Go classic, tweak for your tastes, or tailor them to dietary preferences—these beauties are made for customization:

  • Different Cheeses: Try Gruyère, parmesan, or a smoky gouda for a new flavor adventure each time you bake.
  • Spice It Up: Add a dash of smoked paprika or a bit more cayenne for true heat lovers.
  • Herb-Infused: Finely chop fresh chives, rosemary, or thyme and fold them in with the cheese—herby Cheese Puffs are truly next-level.
  • Gluten-Free Option: Use your favorite cup-for-cup gluten-free flour blend to make these a treat for everyone at the table.

How to Make Cheese Puffs

Step 1: Prep Your Tools & Oven

Preheat your oven to 425°F. Line two large baking sheets with parchment paper to keep sticking at bay and ensure even baking—it’ll make cleanup a breeze, too!

Step 2: Make the Choux Base

In a medium saucepan, combine the milk (or water), butter, salt, and a pinch of cayenne over medium heat. Let it all come to a gentle boil. Once bubbling, lower the heat, dump in the flour all at once, and stir vigorously. Keep mixing until the dough forms a smooth ball and easily pulls away from the pot sides—this usually takes 2-3 minutes.

Step 3: Cool and Add Eggs

Take your pan off the heat and give the dough about 5 minutes to cool. Meanwhile, whip all the eggs together in a separate bowl and set aside 2 tablespoons for the egg wash. Slowly work the eggs into the cooled dough, a little at a time, stirring well after each addition. This step makes the dough glossy and extra fluffy.

Step 4: Add the Cheese

Fold in the finely shredded cheddar. Be generous—the cheese should melt into the dough while leaving irresistible little pockets that crisp up beautifully in the oven.

Step 5: Pipe & Bake

Spoon your mixture into a large piping or freezer bag and snip off the tip. Pipe small circles (about 1 inch wide and 3/4 inch high) onto your baking sheets. Wet your fingers and gently smooth out the tops—this helps the puffs rise evenly and look picture-perfect. Brush each one with the reserved egg wash and sprinkle with more cheese if you like. Bake at 425°F for 10 minutes, then reduce the heat to 350°F (don’t open the oven!) and cook for another 18–19 minutes, until gorgeously puffed and golden.

Pro Tips for Making Cheese Puffs

  • Shred It Fine: Use the smallest holes on your grater for super-fine cheese—this helps it melt seamlessly into the dough and distribute evenly.
  • Dough Texture Matters: When cooking your flour mixture, be patient and keep stirring until it’s smooth, glossy, and starts forming a ball—the right texture ensures the perfect rise.
  • Cool Before Adding Eggs: Let your dough cool for exactly 5 minutes—rushing this step can scramble the eggs or thin your dough.
  • No Peeking! During baking, resist the urge to open the oven early—a steady oven temperature is the secret to tall, airy Cheese Puffs.

How to Serve Cheese Puffs

Cabot Seriously Sharp Cheddar Cheese Puffs Recipe - Recipe Image

Garnishes

I love to finish Cheese Puffs with an extra dusting of sharp cheddar just before baking for irresistible cheddary peaks. A sprinkle of finely chopped fresh chives or a twist of cracked black pepper out of the oven adds color and a fresh pop, too—don’t hold back!

Side Dishes

Cheese Puffs are sensational on their own but absolutely shine alongside a warm bowl of tomato soup, a crisp green salad, or as part of a brunch spread with eggs and fruit. For dinner parties, plate them as a playful side to roast chicken or grilled steak—the contrast is mouthwatering.

Creative Ways to Present

Arrange Cheese Puffs in a rustic basket lined with linen for casual gatherings, or stack them on a tiered tray for an elegant hors d’oeuvre table. For a festive twist, thread them onto skewers with roasted veggies, or use as sliders with a swipe of mustard and a ham slice. They’re showstoppers, however you share them!

Make Ahead and Storage

Storing Leftovers

To keep Cheese Puffs fresh, store cooled leftovers in an airtight container at room temperature for up to two days. They’ll stay crisp on the outside while remaining pillowy inside. After that, a quick refresh in the oven brings them right back to delicious life.

Freezing

Need to prepare in advance? Absolutely! Freeze unbaked Cheese Puffs directly on the baking sheet until solid, then transfer to a freezer bag. When ready, bake straight from frozen (add a minute or two to the bake time)—they’re just as airy and cheesy as freshly made.

Reheating

To revive leftover Cheese Puffs, simply pop them on a baking sheet and warm in a 350°F oven for about 5–7 minutes. This re-crisps the outside and makes them taste as if they just left the oven—good as new!

FAQs

  1. Can I use a different kind of cheese in Cheese Puffs?

    Definitely! While sharp cheddar delivers that classic bite, you can swap in Gruyère, Swiss, smoked gouda, or even a tangy blue cheese for a unique twist. Just be sure to finely shred whatever cheese you choose for the best melt and puff.

  2. Why didn’t my Cheese Puffs rise properly?

    The two most common culprits are not cooking the choux dough long enough (make sure the dough ball is dry and pulls away from the pan) or opening the oven during the early stages of baking. A steady, hot oven is crucial for that lofty rise!

  3. Can I make Cheese Puffs ahead of time?

    Yes! Shape the puffs and freeze unbaked, then bake directly from the freezer. They’re party-perfect and don’t lose any of their signature all-out cheesiness or airy texture.

  4. What can I do if my dough looks too runny or too stiff?

    If the dough is too runny after adding the eggs, add a spoonful more flour and beat well. If it’s too stiff, another unbeaten egg (just a bit at a time) will smooth things out. The dough should slowly drop off a spoon but still hold its shape—think thick, glossy, and pipeable.

Final Thoughts

When you pull a batch of Cheese Puffs from the oven and inhale their cheesy, golden aroma, you’ll wonder why you haven’t been making them every weekend. Go on—give them a try, and let these airy, irresistible bites steal the show at your next gathering. I promise, smiles are guaranteed!

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Cabot Seriously Sharp Cheddar Cheese Puffs Recipe

Cabot Seriously Sharp Cheddar Cheese Puffs Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 113 reviews
  • Author: Mia
  • Prep Time: 10 minutes
  • Cook Time: 38 minutes
  • Total Time: 48 minutes
  • Yield: 16 puffs
  • Category: Appetizer
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Cheese Puffs are a delightful savory treat that’s perfect for snacking or serving as an appetizer. With a crispy exterior and a cheesy, fluffy interior, these puffs are sure to be a hit at any gathering.


Ingredients

Units Scale

Dough:

  • 1 cup milk or water
  • 1 stick unsalted butter (1/2 cup)
  • 1/4 teaspoon salt
  • 1/8 teaspoon cayenne pepper (optional)
  • 1 cup all-purpose flour

Egg Mixture:

  • 4 large eggs, room temperature
  • 1 cup Cabot Seriously Sharp Cheddar, finely shredded

Instructions

  1. Preheat oven: Preheat the oven to 425°F and line two large baking sheets with parchment paper.
  2. Prepare dough: In a saucepan, bring milk (or water), butter, salt, and cayenne pepper to a boil. Add flour, stir until smooth, and cook until it forms a non-sticky dough. Cool slightly.
  3. Whisk eggs: Whisk eggs in a separate bowl. Reserve 2 tablespoons for an egg wash.
  4. Combine ingredients: Gradually add the eggs to the dough, then stir in the shredded cheese.
  5. Pipe and bake: Pipe the mixture onto baking sheets, brush with egg wash, sprinkle with cheese, and bake at 425°F for 10 minutes, then at 350°F for 18-19 minutes until puffed and browned.

Notes

  • Finely shredded cheese works best in this recipe.
  • Milk can be substituted with water for a slightly different flavor.
  • Cook the flour mixture until it forms a non-sticky dough.
  • Cool the flour mixture before adding eggs and cheese.

Nutrition

  • Serving Size: 1 puff
  • Calories: 120
  • Sugar: 1g
  • Sodium: 180mg
  • Fat: 8g
  • Saturated Fat: 5g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 7g
  • Fiber: 0g
  • Protein: 5g
  • Cholesterol: 85mg

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