Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper and set aside.

In a medium saucepan, combine the milk, vegetable oil, and salt. Heat over medium-high heat until the mixture comes to a gentle simmer, just before boiling. Remove from heat immediately.

In a large mixing bowl, place the tapioca flour. Pour the hot milk-oil mixture over the tapioca flour. Using a sturdy spoon or whisk, mix vigorously until all the liquid is absorbed and the mixture resembles wet sand. This step 'cooks' or 'scalds' the tapioca flour, which is crucial for the bread's texture. Let it cool for 5-7 minutes, until it's warm but not too hot to handle.

Once slightly cooled, add the eggs one at a time, mixing thoroughly after each addition until fully incorporated. The dough will be sticky and elastic. It may seem like it won't come together at first, but keep mixing.

Finally, add the grated cheese to the dough. Mix well until the cheese is evenly distributed and fully incorporated into the sticky dough. The dough should be soft, sticky, and pliable.

Lightly oil your hands to prevent sticking. Scoop out about 1 tablespoon of dough for each piece and roll it into a small ball, roughly 1.5 inches (4 cm) in diameter. Place the balls on the prepared baking sheet, leaving about 1 inch (2.5 cm) between them.

Bake for 20-25 minutes, or until the cheese breads are puffed up, golden brown, and slightly crispy on the outside. The exact time may vary depending on your oven.

Remove from the oven and let cool for a few minutes on the baking sheet before serving warm. They are best enjoyed fresh out of the oven.