Lets look at the three sources in your most recent version  httpculinaryartsaboutcomodglossarygGougereshtm First of all this is an aboutcom article so not a Reliable Source  But what does it say about the cheeses  It says The most common cheeses for flavoring Gougres are Gruyre Comt or Emmental  The only time it mentions tradition is Gougres are traditionally made by piping   httpfxcuisinecomDefaultaspDisplay Again not a reliable source  A blog by an enthusiast  About the cheeses traditionally made with Gruyre adding Go for a salted month Gruyre dalpage if you can a seasoned Comt or substitute with aged Parmesan if you must  httpwwwcitronetvanillecomblogappetizerssofrenchgougereswithcomtecheeseandthyme Again a blog though the author is a chef  Still doesnt count as a Reliable Source by WP standards Usually gougres are made with hard cheeses like gruyre parmesan or comt but you can use roquefort or other strong cheeses I stayed with a traditional base of comt  OK so here is one not reliable source claiming comt is traditional though its not clear whether shes excluding other cheeses as equally traditional To the extent that any of these cheeses is traditional it appears to be gruyre see my sources above but I am skeptical about the whole concept of tradition for foods  these traditions are often invented and change over time