We're toying with the idea of serving gougeres with rosé Champagne for an upcoming dinner as an amuse-bouche, and I'd like to make the gougeres with a cheese that truly complements the fizz. In doing some research, I've come across recommendations for:
Queso de la Serena
Torta del Casar
Unfortunately, I'm not convinced any of these will be widely available (or that the texture of the last three would lend itself to gougeres). Any other suggestions?
An alternative would be to skip the cheese in the pate a choux and stuff them with salmon mousse and dress with a creamy shrimp sauce (kind of like a sauce Nantua). Better idea?