Place the milk, oil, and salt in a medium saucepan and bring boil on medium heat, stirring occasionally. Remove from heat as soon as it bubbles.

Pour into the mix, gently in the mixing bowl and add all of the tapioca flour and mix on low and once all the dry tapioca flour is mixed, then turn on high until everything comes together.

Add one egg at a time and then mix the cheese until everything is well mixed together. It should have a silky, very sticky, stretchy, and soft finish.

Pour a little oil onto the hands and scoop the mix with a spoon and roll dough into a ball about 1.5 inch diameter. Place the balls a inch apart on top of baking sheet lined parchment paper.

Place the baking sheets in the oven at 350° degrees for 15 minutes then rotate the baking sheets between racks and from front to back. Bake until the puffs have puffed, the outsides are dry, and they are just starting to turn golden-brown on the bottoms, 10 to 15 minutes more. (They will not brown on top.)

Cool for a few minutes and eat warm. Enjoy!