1 cup milk
4 tablespoons unsalted butter or margarine
1 teaspoon salt
¼ teaspoon freshly ground black pepper
1 cup matzah meal
1 cup finely shredded Gruyere cheese
Additional cheese and milk for topping
Place the milk in a heavy saucepan and scald it. Add the butter, salt, pepper, and 1/8 nutmeg. Bring to a rolling boil. Add the matzah meal all at once, stirring vigorously until the mixture forms a ball and leaves the sides of the pan clean.
Transfer the dough to the bowl of an electric mixer and add 1 egg at time, blending well after each addition. Stir in the cheese. Place the dough in a pastry bag fitted with a plain #6 round tip. Pipe a ring of dough around a greased 9-inch cake pan. Repeat 1 more layer on top until all the mixture is used, leaving the center open.
Sprinkle the top of the ring with additional cheese and a few drops of milk. Cover with plastic wrap and refrigerate until ready to bake.
Preheat the oven to 400 degrees. Bake for 30 to 40 minutes, until well puffed and golden brown. Serve immediately.