`  Let's look at the three sources in your most recent version: * http://culinaryarts.about.com/od/glossary/g/Gougeres.htm :First of all, this is an about.com article, so not a Reliable Source.  But what does it say about the cheeses?  It says ``The most common cheeses for flavoring Gougères are Gruyère, Comté or Emmental.``  The only time it mentions tradition is ``Gougères are traditionally made by piping ...`` * http://fxcuisine.com/Default.asp?Display=66 :Again, not a reliable source.  A blog by an enthusiast.  About the cheeses: ``traditionally made with Gruyère``, adding ``Go for a salted 24month Gruyère d'alpage if you can, a seasoned Comté or substitute with aged Parmesan if you must.`` * http://www.citronetvanille.com/blog/appetizers/so-french-gougeres-with-comte-cheese-and-thyme :Again, a blog, though the author is a chef.  Still doesn't count as a Reliable Source by WP standards. ``Usually, gougères are made with hard cheeses like gruyère, parmesan or comté, but you can use roquefort, or other strong cheeses. I stayed with a traditional base of comté...``  OK, so here is one (not reliable) source claiming comté is traditional, though it's not clear whether she's excluding other cheeses as equally traditional. To the extent that any of these cheeses is ``traditional``, it appears to be gruyère (see my sources above), but I am skeptical about the whole concept of ``tradition`` for foods  these ``traditions`` are often invented and change over time.   `