This recipe and info is for BarefootandPregnant, who visited Chima (delicious Rodizio restaurant in Fort Lauderdale) and mentioned a desire for the recipe for the cheese puffs served on the table in her post on the Florida Board.
As I mentioned on the Florida Board, the texture and flavor of the puff made me think of a pate a choix base with cheese mixed in. A little research showed that the puffs are called Pao de Queijo and I've attached a link from Recipe Zaar to this post, though there are many other recipes if you search for Pao de Quijo; the traditional ones look more complicated and the modern a bit simpler. (By the way, it looks like you can use Tapioca Flour if you don't want to search for Manioc or Yucca Root Flour.)
For info on making a savory pate a choix and folding in cheese (if you prefer that approach and don't have your own recipe), you could go to www.foodnetwork.com and search for Alton Brown's Pate a Choux lesson, using the salt for the savory version.