Combine milk, oil, and salt in a saucepan; bring to a gentle boil, stirring occasionally, and remove from heat as soon as you see big bubbles coming through the milk.
Add the tapioca flour and stir with a wooden spoon until all the flour is blended; it will be sticky and gelatinous.
Transfer the dough to a mixing bowl, and let cool for a few minutes. Then with the paddle attachment, beat for a few minutes.
Beat the eggs in, one at a time, on medium speed
Beat in the cheese until fully incorporated; dough will be sticky and stretchy.
Scoop the dough with a medium-size ice-cream scoop, dipping it in warm water between scoops, spacing them about 2 inches apart on a cookie sheet lined with baking, parchment paper.
Place in oven, and immediately turn the oven down to 350 degrees. Bake for 15 minutes until puffed, outsides are dry and crispy; rotate pan and bake another 10 minutes, and bottoms are golden brown,
and the tops not too golden.