Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.

In a medium saucepan, combine the milk, vegetable oil, and salt. Heat over medium heat until it begins to boil; remove immediately from heat.

Place the tapioca flour in a large mixing bowl. Pour the hot milk mixture over the flour and stir with a wooden spoon until smooth and cool enough to handle.

Add the eggs one at a time, mixing well after each addition until the dough is smooth and slightly sticky.

Fold in the shredded cheese until evenly distributed throughout the dough.

Use a spoon or cookie scoop to form small balls (about 1 to 1 1/2 tablespoons each). Arrange them on the prepared baking sheet, spacing them about 1 inch apart.

Bake for 15–20 minutes or until the cheese breads puff up slightly and have a lightly golden crust.

Remove from the oven and let them cool slightly before serving. Enjoy them warm for the best flavor and texture.