Boil the water and the butter in a large saucepan. Pour in all of the sifted flour at one time, stir until the dough detaches from the saucepan and the spatula. Remove from the heat, stir for an additional minute. Add the first egg, combine thoroughly until perfectly smooth, add the other eggs one by one, combining each time, then the grated cheese. Work the dough until smooth, pepper, moderate salt (because of the cheese) and add some nutmeg. Heat the oil in the deep-frying pan. Use two tablespoons, one to take a lump of dough, the other to push it in the hot, but not smoking, oil, thus making your cheese puffs. When brown all over, they are cooked. Place onto paper towel. Serve hot. Serve with the aperitif, bake the puffs in a hot oven (400F). Place on a greased baking sheet, using a large pastry bag, make them the size of a walnut or of an egg.
