Preheat your oven at 200 ° C
Put water, salt and butter in a pan. Bring to a boil, then add flour. Stir vigorously with a wooden spoon until the dough forms a ball. Remove from heat.

Put the dough into a large mixer bowl. Beat at medium speed for one minute. Then beat in one egg. Beat until completely absorbed into the dough. Then add the remaining 4 eggs, one at a time, waiting each time until the previous egg is completely absorbed. After all 5 eggs (plus the one egg white) have been incorporated, the dough should be smooth and satiny.

Add the Emmenthal, incorporate thoroughly into the dough.  
Place the dough onto ungreased baking sheets, forming little balls (about 1 inch in diameter).
Bake for about 30 minutes.
Advise: After the 30 minutes, leave the gougères in the oven, turned off and door open, to make sure they are well done inside.

 For 6 persons :

  250 cl water
  100 g of butter
  150 g of flour
  170 g Emmenthal cheese cut in very small dices
  5 eggs (4 if particularly big eggs)
  Pepper according taste
  5 gr of salt