Preheat oven to 350 degrees F.
Put milk, oil, and salt into a small pot and bring to a boil on stovetop, stirring so the milk doesn't scald.
Once boiling, pour immediately into stand mixer or mixing bowl with tapioca starch and beat.
Let batter cool slightly before adding eggs. Mix well.
Finally add in the shredded cheese and mix.
For baking immediately: Scoop about 2 tbsp portions of batter into a mini muffin tin and bake for 20 mins or until lightly golden on the outside. If you don't have a mini muffin tin, let the batter rest 20 minutes or up to overnight. Then scoop into balls and place directly onto a baking sheet lined with parchment paper or silicone and bake for 20 minutes.