Pre-heat your oven to 450°F (225°C) then butter and line 2 baking trays with parchment paper. 

In a medium saucepan bring the milk, oil, and salt just to a boil over medium heat.

Once the milk mixture boils, add the tapioca flour while mixing quickly and constantly with a wooden spoon, as if you are making a choux pastry. 

When the mix begins to form a dough after 1-2 minutes, remove from the heat and allow to cool just slightly. 

Place the dough in the bowl of a stand mixer then add the eggs and the cheese and mix on high speed until the dough is super thick, shiny and stretchy, about 4-5 minutes. 

Transfer the dough to a piping bag fitted with a 1/2 inch round tip, then pipe the batter into 1 1/2 inch cheese puffs leaving some room for them to spread. Top each piped cheese puff with additional cheese.

Bake for about 20 mins or until the cheese has melted and each cheese bread is lightly golden brown and puffed. 

Allow to cool just slightly, then serve and enjoy warm!

Cover and store leftover cheese puffs in an airtight container at room temperature for up to 2 days.