Preheat the oven to 425F

Add 1/2 cup white wine, 1/2 cup water, 1 teaspoon kosher salt, and 1/2 cup of cubed butter to a sauce pan. Heat it on medium heat, stirring occasionally. Heat until the butter is completely melted, and it just starts to boil. Take the pan off the stove, and stir in the flour. Put the pan back on the stove on medium heat, and stir for about 1 minute. The dough should be starting to leave thin film on the bottom of the pan when it is done.

Move the dough from the pan to a mixing bowl (careful, it is hot). Beat on low with an electric mixer for 1 minute. You'll see it released a lot of steam. Beat in 4 eggs, one at a time. It is important to add each egg individually and mix until incorporated to ensure a good rise. After all the eggs are in, mix in the cheese. Set aside about 1.4 cup of teh cheese to use as a topping. Last, mix in the diced herbs. We use a mix of thyme, sage, rosemary, and savory.

Prepare a baking sheet with a silpat, or parchment paper. Spoon out walnut size balls of dough, or use a pastry bag to pipe them onto the baking sheet. Mix the egg yolk with 1 tablespoon of milk and brush onto the gougères. Sprinkle a little of the cheese on top.

Bake for 10 minutes at 425F, then turn down the oven and bake for another 20 minutes at 350F. They should be brown and crisp on the outside.