I always add a touch of Coleman's Dried Mustard powder to my batter. 1/4 tea. for plain popovers and 1/2 tea. for cheese ones. I dice Gruyere or Sharp Cheddar into small cubes and pop 4-5 into the batter of each one. When the popovers come hot out of the oven I grate (using a microplane) a bit of extra cheese or reggiano parmesan on the top. They are also good with a bit of horseradish with the cheese for more savory ones. Took years for me to discover the difference slightly warm eggs and milk makes. Now they are sky high!

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